Lotus root generally contains starch 10% ~ 20%, protein 1% ~ 2%, and lotus seed contains starch and protein as high as 40% ~ 50% and 19% ~ 22% respectively, which is rich in nutrition. Lotus node, lotus plumule, flower, lotus whisker, lotus root stem and lotus leaf pedicle can all be used as medicine. Lotus leaf is a simple packaging material. Lotus seed shells and lotus seed shells contain tannins, which can be used as dyes and activated carbon.

Experts tell you that there are many varieties of lotus roots. Lotus root with lotus root as its product shows different quality and taste due to different starch content. Varieties with high starch content are suitable for digging mature lotus root stew. Varieties with low starch content are suitable for digging tender lotus roots to eat raw and fry. Seed lotus with lotus seeds as the product is usually processed into concentric dried lotus seeds, but in recent years, breeding units have cultivated some varieties that specialize in eating fresh and tender lotus seeds, such as' Jin Furong 1' selected by Zhejiang Jinhua Agricultural Research Institute, which is sweet, tender and refreshing.