Fresh lotus roots can be eaten raw or cooked. Raw food has the effects of clearing away heat, promoting fluid production, cooling blood and stopping bleeding, while cooked food has the effects of invigorating spleen and stomach, benefiting blood and promoting granulation. In particular, Saussurea involucrata root is the most suitable for raw food, crisp and sweet, with no residue in the entrance and unique taste.

However, lotus root grows in sludge for a long time, and there are many parasites and bacteria in water and sludge, so it is safer to eat lotus root after cooking. In addition, it is safer to cut the lotus root into pieces or strips and blanch it in a boiling water pot before eating.

There are also many varieties of lotus roots, some of which are suitable for raw and some are only suitable for cooked. Common lotus roots in the market can be divided into three types according to different colors, namely red lotus root, white lotus root and twisted lotus root.

Red lotus root

The lotus root of safflower is slender, brown and rough, with little moisture, waxy but not crisp, thick meat head, moderate powder, slag at the entrance, slightly sweet, good taste, slightly red after cooking, and delicious with soup.

lotus root

White lotus root is big, tender and smooth in appearance, silvery white, crisp and juicy in meat, rich in sweetness, crisp and refreshing to eat, and best eaten raw.

lotus root

The twisted lotus root is pink, rough in appearance, high in starch content, not very brittle when eaten raw, and not sweet when eaten raw, so it is suitable for cooked food.