Chinese medicine believes that raw lotus root is sweet, cold and non-toxic. Cooked lotus root is sweet, warm and non-toxic. Raw lotus root has the functions of removing blood stasis, clearing heat, quenching thirst, stopping bleeding and resolving phlegm, and can be used to treat pneumonia, tuberculosis, enteritis, diarrhea due to spleen deficiency, and women's bloody collapse. After the lotus root is cooked, its nature changes from cool to warm, and it loses the function of removing blood stasis and clearing heat. It is beneficial to the spleen and stomach, and has the effects of nourishing stomach and yin, nourishing blood and stopping diarrhea. Therefore, eating lotus root helps digestion and can help to lose weight.

In terms of recipes, it is recommended to mix meat and vegetables with moderate nutrition and control the amount to avoid getting fat.