Lotus root generally contains 10% to 20% starch. Protein 1% to 2%, lotus seeds in the starch and protein content of up to 40% to 50% and 19% to 22%, and contains a variety of vitamins, nutritious. Lotus root section, lotus core, flower, lotus seed, lotus stalk and lotus leaf tip can be used as medicine. Lotus leaf is the material for easy packing. Lotus seed shells, lotus shells contain tannins, can be used as dyes, but also to make activated carbon.

Experts tell you: many varieties of lotus root, lotus root as a product of lotus root, due to different starch content, showing different quality and taste, starch content of higher varieties, suitable for digging fully matured old mature lotus root, used for simmering soup stew. The varieties with lower starch content are suitable for digging young lotus roots, which are used for raw and fried food. Lotus seed as a product of the child lotus, usually processed into the heart dry lotus, but in recent years the breeding unit has bred a number of varieties dedicated to the consumption of fresh tender lotus seed, such as Jinhua City, Zhejiang Province, Agricultural Science Research Institute of selection of 'Jin Furong 1', sweet and tender and refreshing.