Good Ingredients Research Team Lotus Root Lotus root Lotus root is a root that strengthens the spleen and opens the stomach. Lotus root contains vitamin C and iron, and women with endocrine disorders during menopause can eat lotus root to nourish the yin and the blood; women tend to be anemic in pregnancy, and lotus root rib soup can supplement the nutrition of the pregnant woman and the baby. Drinking fresh lotus root juice can soothe liver heat, moisten the lungs, cool the blood and stop bleeding. Mixing lotus root with pear juice can improve the symptoms of hot cough. The fiber of lotus root can promote the rapid discharge of body wastes and purify the blood of the five organs; it is also rich in vitamins and minerals, which can eliminate the internal heat of the stomach and intestines, and achieve the comfort of refreshing and reducing the fire, which makes lotus root an excellent nutritious food for those who are often socially active and under heavy pressure. Lotus root is rich in potassium and calcium, both minerals have the function of stabilizing blood pressure, eating lotus root can prevent cardiovascular disease. From the point of view of Chinese medicine, lotus root has the effect of generating fluids, stopping bleeding and removing blood stasis, calming the mind, strengthening the spleen and opening up the stomach, and the Compendium of Materia Medica calls it the "spiritual root". But although the lotus root effect, diarrhea, cold hands and feet, cold body or weak spleen and stomach people, should not eat too much raw lotus root. The skin is white with brownish color, and there are holes on the inside of the cut root section. Nutritional Value of Lotus Root Data Scientific Name: Nelumbo nuciferaGaertn. Alias: Lotus Vegetable, Lotus Root Country of Origin: China, India Blooming Period: July-February Lotus Root: Food Composition Table (100g of edible portion) Calories 74 calories Moisture 80g Protein 1.8g Lipid 0.3g Carbohydrate 17g Potassium 200 mg Calcium 27mg Phosphorus 3.0mg Magnesium 10mg Iron 0.5 mg Iron 0.5 mg Vitamin A 6IU Vitamin B1 0.06 mg Vitamin B6 0.01 mg Vitamin C 42 mg Total food fiber 2.7 g Lotus root efficacy, purchase and preservation Suitable for people: anemia, high blood pressure, dyspepsia Unsuitable for people: cold, diarrhea Selection: skin without damage, the cut should be fresh, the lotus root joints are short and thick, the heavier, the better, the surface is smooth light red. The surface is smooth and reddish in color. The holes on the inside should be big and there should be no stains in the holes. How to store: Wrap it in newspaper and keep it in the refrigerator. Cut lotus root turns black very easily, so wrap it in plastic wrap and refrigerate it, or cut it into thin slices and marinate it in vinegar as a cold dish, which can be kept for about a week. Lotus Root Varieties Group Lotus root varieties: Saffron Lotus root is long and thin, with brownish-yellow and rough skin, containing much flour and little water, glutinous but not crispy and tender, suitable for soups. Lotus root varieties: white flower lotus root lotus root shape is fat, the appearance of tender and smooth, silver-white, crisp and juicy flesh, sweet flavor, raw food is the best. Lotus root varieties: Sesame lotus root is pink in color, rough in appearance, contains much starch, and is best eaten cooked. It is best eaten cooked. And the twisted lotus root is the most powdery, which is most suitable for simmering soup. Good Food Research Team Lotus Root Lotus root Lotus root contains vitamin C and iron, and can be eaten to nourish Yin and blood during menopause; women tend to be anemic during pregnancy, so lotus root rib soup can be eaten to replenish the nutrition of pregnant women and babies. Drinking fresh lotus root juice can soothe liver heat, moisten the lungs, cool the blood and stop bleeding. Mixing lotus root with pear juice can improve the symptoms of hot cough. The fiber of lotus root can promote the rapid discharge of body wastes and purify the blood of the five organs; it is also rich in vitamins and minerals, which can eliminate the internal heat of the stomach and intestines, and achieve the comfort of refreshing and reducing the fire, which makes lotus root an excellent nutritious food for those who are often socially active and under heavy pressure. Lotus root is rich in potassium and calcium, both minerals have the function of stabilizing blood pressure, eating lotus root can prevent cardiovascular disease. From the point of view of Chinese medicine, lotus root has the effect of generating fluids, stopping bleeding and removing blood stasis, calming the mind, strengthening the spleen and opening up the stomach, and the Compendium of Materia Medica calls it the "spiritual root". But although the lotus root effect, diarrhea, cold hands and feet, cold body or weak spleen and stomach people, should not eat too much raw lotus root. The skin is white with brownish color, and there are holes on the inside of the cut root section. Nutritional Value of Lotus Root Data Scientific Name: Nelumbo nuciferaGaertn. Alias: Lotus Vegetable, Lotus Root Country of Origin: China, India Blooming Period: July-February Lotus Root: Food Composition Table (100g of edible portion) Calories 74 calories Moisture 80g Protein 1.8g Lipid 0.3g Carbohydrate 17g Potassium 200 mg Calcium 27mg Phosphorus 3.0mg Magnesium 10mg Iron 0.5 mg Iron 0.5 mg Vitamin A 6IU Vitamin B1 0.06 mg Vitamin B6 0.01 mg Vitamin C 42 mg Total food fiber 2.7 g Lotus root efficacy, purchase and preservation Suitable for people: anemia, high blood pressure, dyspepsia Unsuitable for people: cold, diarrhea Selection: skin without damage, the cut should be fresh, the lotus root joints are short and thick, the heavier, the better, the surface is smooth light red. The surface is smooth and reddish in color. The holes on the inside should be big and there should be no stains in the holes. How to store: Wrap it in newspaper and keep it in the refrigerator. Cut lotus root turns black very easily, so wrap it in plastic wrap and refrigerate it, or cut it into thin slices and marinate it in vinegar as a cold dish, which can be kept for about a week. Lotus Root Varieties Group Lotus root varieties: Saffron Lotus root is long and thin, with brownish-yellow and rough skin, containing much flour and little water, glutinous but not crispy and tender, suitable for soups. Lotus root varieties: white flower lotus root lotus root shape is fat, the appearance of tender and smooth, silver-white, crisp and juicy flesh, sweet flavor, raw food is the best. Lotus root varieties: Sesame lotus root is pink in color, rough in appearance, contains much starch, and is best eaten cooked. It is best eaten cooked, and is the most powdery lotus root, which is suitable for simmering soups. Lotus Root Cooking 1 - Simmered Lotus Root and Pork Clearing heat and cooling the blood, tranquilizing the mind Ingredients Lotus root...500g Pancake...200g Ginger...appropriate Seasoning Tofu curd, sugar, chicken broth...appropriate Method Wash the pancake, boil the pancake in boiling water with ginger for 5 minutes to remove the blood water. Rinse with cold water. Cut the pork into small pieces. Soak lotus root in boiling water, rinse and slice. Sauté the pork in a frying pan, add the sugar, tofu curd and chicken broth. Add lotus root and ginger and simmer for 45 minutes. Ingredients 500g lotus root, 500g pork ribs, 500g green onion, seasoning Salt, monosodium glutamate (MSG), chicken broth, seasoning Methods Wash lotus root, peel and cut into wedge-shaped pieces. Wash baby back ribs, boil for 3 minutes, then remove and set aside. In a pot, add lotus root pieces and cook over medium heat. Add pork ribs, ginger and green onion, cover with lid and cook over high heat. When done, add chicken powder, salt and monosodium glutamate to taste. This article is extracted from "the most complete nutritional atlas of seasonal vegetables ever published" / Good Ingredients Research Team / Peace International