Composition introduction

Lotus root, also known as lotus root, is a Nymphaeaceae plant. Its rhizome is fat and knotted, and it is connected by silk after breaking.

There is a tubular hole in the middle. Lotus root is slightly sweet and crisp, edible and medicinal, and its medicinal value is quite high.

Nutritional efficacy

Moreover, lotus root is also rich in calcium, iron, phosphorus, vitamin C, aspartic acid, oxidase, plant fiber and other components, which have many benefits to human health. Fresh lotus root is cold. Eating it raw can clear away heat, promote fluid production, cool blood and quench thirst. Cooked lotus root is sweet and warm, which can strengthen the spleen and nourish the stomach, relieve constipation and diarrhea, nourish yin and replenish qi. Processed lotus root starch is easier to be digested by human body, and it can also benefit blood and promote granulation.

In addition, the "lotus festival" connected between lotus roots is plain and sweet, which is very helpful for treating hemoptysis and vomiting blood.

In addition to the above effects, lotus root is actually a treasure all over the body: lotus seeds benefit the kidney and astringent essence; Lotus seeds lower blood pressure and strengthen the heart; Lotus leaf can lose weight, reduce blood fat, detoxify, beautify and remove spots.

convention

I have to sigh that lotus root has so many health benefits. Similarly, there are many ways to eat lotus roots!

Keywords cold lotus root slices, stir-fried diced lotus root, glutinous rice coupling, dry-fried lotus root shreds, osmanthus lotus root powder,

Fried meat pie with lotus root, stewed mutton with lotus root and pork ribs soup with lotus root are all common practices.