1, shape appearance is different. Lotus root is the rhizome of lotus root, lotus root is more slender, lotus root is thicker. Lotus root is also called root heart vegetable, is the young rhizome of the lotus, by the rhizome at the top of an internode and the terminal buds. Lotus root and lotus root are homologous organs, and when the conditions are right, the lotus root expands and becomes the lotus root.

2, nutritional value is different:

Lotus root is rich in calcium, iron, phosphorus, vitamin C, asparagine and oxidative enzymes, plant fibers and other components, there are many benefits to human health. Fresh lotus root is cold, eaten raw to clear heat, cool blood thirst; cooked lotus root is sweet and warm, can strengthen the spleen and stomach, laxative diarrhea, nourishing yin yi qi. Processed into a lotus root powder is easier for the body to digest, but also beneficial to the blood and muscle.

Lotus root is rich in nutrients, high iron content, iron deficiency anemia is quite suitable for patients. And lotus root also contains a lot of vitamin C and dietary fiber, also contains less sugar, for liver disease, constipation, diabetes, etc. are very beneficial. In addition, the lotus root is also rich in vitamin K, with vasoconstriction and hemostatic effect.

3, eat different ways:

Lotus root fried, mixed, fried, steamed, fried, simmered, eaten raw can be made into lotus root powder. Lotus root stewed pork ribs, vinegared lotus root slices, hot and sour lotus root, fried lotus root folder, do lotus root cake, are very delicious home cooking.

The lotus root can be used as both the main ingredient and the ingredient, and it is suitable for both meat and vegetables. The most famous are stir-fried lotus root and hot and sour lotus root. The use of lotus root belt processing pickles, such as hot and sour lotus root belt, sweet and sour lotus root belt, etc., is also very popular.