Lotus root contains starch, protein, asparagin, vitamin C and oxidase. It also contains high sugar content. Eating raw lotus root can clear away heat and relieve annoyance, quench thirst and stop vomiting; fresh lotus root contains 20% of Carbohydrates and rich in calcium, phosphorus, iron and multiple vitamins. For example, if fresh lotus root is squeezed to extract juice, its effect is even greater. The cooked lotus root is sweet and warm in nature, can strengthen the spleen and appetite, replenish blood and heart, so it mainly nourishes the five internal organs, and has the effects of digestion, quenching thirst, and promoting body fluid production.

The nutritional content is: 77.9 grams of water, 1.0 grams of protein, 0.1 grams of fat, 19.8 grams of carbohydrates, 84 kcal of calories, 0.5 grams of crude fiber, 0.7 grams of ash, 19 mg of calcium, 51 mg of phosphorus , iron 0.5 mg, carotene 0.02 mg, thiamine 0.11 mg, riboflavin 0.04 mg, niacin 0.4 mg, ascorbic acid 25 mg. Traditional Chinese medicine believes that raw lotus root is sweet, cold and non-toxic. Ripe lotus root is sweet, warm and non-toxic.