What are the benefits of lotus root? How to eat lotus root to be the most nutritious?

　　Is eating lotus root divided into different types?

　　Lotus root is the enlarged part of the underground stem of lotus root. It is short cylindrical in shape, has a thick outer skin, is smooth and gray-white or silver-gray, and has a white interior.； The center of the node is enlarged, with several pores of different sizes inside, arranged symmetrically from left to right. ； The body is heavier and the texture is crisp and tender.

　　The lotus roots cultivated for consumption in my country can be divided into two categories: the first category is lotus root seeds. Its rhizome is fat, with white skin, crisp and tender meat, sweet taste, high yield and few lotus seeds. ；

　　The second type is for lotus seeds. The lotus is smaller, the flesh is slightly gray, and the quality is poor, but it has many fruits. The lotus seeds are mainly harvested.

　　As a vegetable, lotus root is mainly used. According to measurements, every 100 grams of edible part contains 2.3 grams of protein, 0.1 grams of fat, 18.1 grams of carbohydrates, 18 mg of calcium, 51 mg of phosphorus, 4.4 mg of iron, as well as vitamin B and vitamin C.

　　Which lotus root is suitable for stewing soup and which lotus root is suitable for raw food?

　　Lotus root has a sweet taste and is rich in starch, protein, vitamins C and B1, as well as inorganic salts such as calcium, phosphorus, and iron. The lotus root meat is easy to digest and is suitable for nourishing all ages.

　　Commonly used edible lotus roots are divided into three types: red lotus root, white lotus root and twist lotus root.

　　Safflower lotus root is elongated in shape, has a brownish-yellow, rough skin, contains more starch, less water, is waxy but not crispy, and is suitable for making soup.；

　　White lotus root is plump, tender and smooth in appearance, silvery white in color, the meat is crispy, juicy and sweet, and is best eaten raw.；

　　Mahua lotus root is pink in color, has a rough appearance and is rich in starch, so it is best to be eaten cooked.

　　Raw lotus root is cold in nature and has the functions of clearing away heat and relieving troubles, cooling blood, stopping bleeding and dispersing blood stasis.； Ripe lotus root is warm in nature and has the effects of nourishing the heart and blood, nourishing and strengthening the spleen and stomach.

　　The lotus root joints between the lotus root segments contain about 2% tannins and asparagine, which have stronger hemostatic and astringent effects than fresh lotus roots, and can also detoxify crabs.

　　The flowers, leaves, stems, whiskers, pods, lotus seeds and lotus seed cores of lotus root each have their own effects and can be used as medicine to treat diseases.

　　Lotus root has been a favorite food for people since ancient times. Fresh lotus root contains up to 20% carbohydrates and protein, and is also rich in various vitamins and minerals. It can be eaten as a fruit or a delicacy in cooking. If it is pickled with sugar to make preserves or made into lotus root powder, it will have a unique flavor.