Good ingredients research team lotus root lotus root: the root lotus root that strengthens the spleen and appetizes contains vitamin C and iron. Women with endocrine disorders in menopause can often eat lotus root to nourish yin and produce blood; Women are prone to anemia during pregnancy, and eating lotus root ribs soup can supplement the nutrition of pregnant women and babies. Drinking fresh lotus root juice can clear liver and moisten lung, cool blood and stop bleeding. Lotus root mixed with Sydney juice can improve the symptoms of hot cough. The cellulose of lotus root can promote the rapid discharge of waste in the body and purify the blood of the five internal organs; It is also rich in vitamins and minerals, which can eliminate the hot air in the gastrointestinal tract and achieve the comfortable effect of cooling and annealing. Lotus root is an excellent nutritious food for people who often socialize and have great pressure. Lotus root is rich in potassium and calcium, both of which have the function of stabilizing blood pressure. Eating lotus root often can prevent cardiovascular diseases. From the point of view of traditional Chinese medicine, lotus root has the effects of promoting fluid production to quench thirst, stopping bleeding and removing blood stasis, calming the nerves and improving intelligence, strengthening the spleen and appetizing, and is called "Linggen" in Compendium of Materia Medica. However, although lotus root has many functions, people with diarrhea, cold hands and feet, cold constitution or weak spleen and stomach should not eat too much raw lotus root. The outer skin is white and brown, and there are holes on the inside of the lotus root node. Nutritive value of lotus root: lotus root. Alias: lotus root, lotus root origin: China, Indian, prolific period: 7? February lotus root: food ingredient list (edible part 100g) calories 74 calories water 80g protein 1.8g lipid 0.3g carbohydrate 17g potassium 200mg calcium 27mg phosphorus 3.0mg magnesium 10mg iron 0.5mg vitamin A 6IU vitamin B10mg. 6 mg vitamin B6 0.0 1 mg vitamin C 42 mg total dietary fiber 2.7 g lotus root efficacy, purchase method and preservation suitable for people: anemia, hypertension, dyspepsia not suitable for people: constitution deficiency and cold, diarrhea purchase method: the epidermis is not damaged, the incision should be fresh, the lotus root nodes are short and thick, the heavier the better, and the surface is smooth and reddish. The hole on the inside should be large, and there should be no stains in the hole. Preservation method: you can wrap it in newspaper and put it in the refrigerator for preservation. Cut lotus roots are very easy to turn black, so be sure to wrap them in plastic wrap and put them in the refrigerator for refrigeration, or cut them into thin slices and marinate them in vinegar, which can be kept for about 1 week. Lotus root variety group Lotus root variety: Red lotus root is slender, with brown and rough skin, more powder, less moisture, waxy but not crisp and tender, suitable for soup. Lotus variety: White lotus root is plump in appearance, tender and smooth in appearance, silvery white, crisp and juicy in meat, rich in sweetness and best eaten raw. Lotus root variety: twisted lotus root is pink, rough in appearance, rich in starch and suitable for cooked food. The twisted lotus root is powder, which is most suitable for simmering soup. Good ingredients research team lotus root lotus root: the root lotus root that strengthens the spleen and appetizes contains vitamin C and iron. Women with endocrine disorders in menopause can often eat lotus root to nourish yin and produce blood; Women are prone to anemia during pregnancy, and eating lotus root ribs soup can supplement the nutrition of pregnant women and babies. Drinking fresh lotus root juice can clear liver and moisten lung, cool blood and stop bleeding. Lotus root mixed with Sydney juice can improve the symptoms of hot cough. The cellulose of lotus root can promote the rapid discharge of waste in the body and purify the blood of the five internal organs; It is also rich in vitamins and minerals, which can eliminate the hot air in the gastrointestinal tract and achieve the comfortable effect of cooling and annealing. Lotus root is an excellent nutritious food for people who often socialize and have great pressure. Lotus root is rich in potassium and calcium, both of which have the function of stabilizing blood pressure. Eating lotus root often can prevent cardiovascular diseases. From the point of view of traditional Chinese medicine, lotus root has the effects of promoting fluid production to quench thirst, stopping bleeding and removing blood stasis, calming the nerves and improving intelligence, strengthening the spleen and appetizing, and is called "Linggen" in Compendium of Materia Medica. However, although lotus root has many functions, people with diarrhea, cold hands and feet, cold constitution or weak spleen and stomach should not eat too much raw lotus root. The outer skin is white and brown, and there are holes on the inside of the lotus root node. Nutritive value of lotus root: lotus root. Alias: lotus root, lotus root origin: China, Indian, prolific period: 7? February lotus root: food ingredient list (edible part 100g) calories 74 calories water 80g protein 1.8g lipid 0.3g carbohydrate 17g potassium 200mg calcium 27mg phosphorus 3.0mg magnesium 10mg iron 0.5mg vitamin A 6IU vitamin B10mg. 6 mg vitamin B6 0.0 1 mg vitamin C 42 mg total dietary fiber 2.7 g lotus root efficacy, purchase method and preservation suitable for people: anemia, hypertension, dyspepsia not suitable for people: constitution deficiency and cold, diarrhea purchase method: the epidermis is not damaged, the incision should be fresh, the lotus root nodes are short and thick, the heavier the better, and the surface is smooth and reddish. The hole on the inside should be large, and there should be no stains in the hole. Preservation method: you can wrap it in newspaper and put it in the refrigerator for preservation. Cut lotus roots are very easy to turn black, so be sure to wrap them in plastic wrap and put them in the refrigerator for refrigeration, or cut them into thin slices and marinate them in vinegar, which can be kept for about 1 week. Lotus root variety group Lotus root variety: Red lotus root is slender, with brown and rough skin, more powder, less moisture, waxy but not crisp and tender, suitable for soup. Lotus variety: White lotus root is plump in appearance, tender and smooth in appearance, silvery white, crisp and juicy in meat, rich in sweetness and best eaten raw. Lotus root variety: twisted lotus root is pink, rough in appearance, rich in starch and suitable for cooked food. The twisted lotus root is powder, which is most suitable for simmering soup. Lotus root cooking 1- lotus root simmers pork belly to clear heat and cool blood, lotus root …500g pork belly …200g ginger … appropriate amount of seasoning, bean curd, sugar, chicken soup … appropriate amount of pork belly is washed, boiled with ginger for 5 minutes to remove blood, and then washed with cold water. Cut the pork belly into small pieces. Soak lotus root in boiling water, wash and slice. Stir-fry pork belly in oil pan, add sugar, tofu and chicken soup. Practice 4 Add lotus root and ginger and simmer for 45 minutes. Soothes the liver, relieves depression, nourishes the heart and calms the nerves. Lotus root … ribs 500g… onion 500g… ginger slices … seasoning salt, monosodium glutamate and chicken powder … lotus root is washed, peeled and cut into wedge-shaped pieces. Wash the ribs, cook for 3 minutes, and pick them up for later use. Put the lotus root pieces into a pot and cook them over medium heat. Then put the ribs in, add the ginger slices and onion segments at the same time, cover with fire and cook. Practice 3 Add proper amount of chicken powder, salt and monosodium glutamate to taste after cooking. This article is excerpted from the most comprehensive picture book of four seasons vegetable nutrition in history/Good Food Research Team/Peace International.