Nutritional value, cooking methods and therapeutic effects of lotus root

Nutritional value, cooking methods and therapeutic effects of lotus root

Lotus root refers to an aquatic plant. Have you ever seen a beautiful lotus? That is its blooming period. Do you want to know the nutritional value of lotus root ? Let's take a look.

About Lotus Root

Lotus root, also known as lotus vegetable, is an aquatic perennial plant native to India. my country has been cultivating it for a long time. The underground stem and its fruit - lotus seeds - are edible. Lotus root is tender and juicy, and is one of the most economically valuable aquatic vegetable crops in my country. It is crisp and sweet when eaten raw, and fragrant and sticky when cooked. It is an important vegetable variety in the off-season of spring and summer vegetables.

Lotus root can be eaten raw, fried, stewed, or made into soup, lotus root powder, and candied fruit. Lotus root powder is made by pounding and settling. When eating, add appropriate amount of sugar and mix it into a paste, which has a fresh fragrance. Drinking the juice of raw lotus root can stop coughing and vomiting blood.

Lotus root is cold when eaten raw, cooling blood and clearing heat; it is warm when cooked, nourishing yin and stomach, heart, spleen and stomach meridians. It has the effect of stopping bleeding and is often used as an auxiliary treatment for various bleeding diseases, such as vomiting blood, hematuria, blood in stool and uterine bleeding. It can also be eaten as a side dish for pregnant women and people who need to gain weight. Lotus root can clear away heat and promote the production of body fluid, treat fever, thirst and thirst; it can replenish qi and strengthen the spleen, stimulate appetite and help digestion. It is suitable for people with spleen deficiency and poor appetite, and those who are weak after illness. However, lotus root has rough fiber, so infants and people with weak gastrointestinal function should not eat too much.

Nutritional value of lotus root

1. Clearing heat and cooling blood: Lotus root is cold in nature when used raw, and has the effect of clearing heat and cooling blood, and can be used to treat febrile diseases; lotus root is sweet and liquid, and is especially beneficial for those with fever, thirst, epistaxis, hemoptysis, and bleeding.

2. Laxative and antidiarrheal, spleen-strengthening and appetite-stimulating: Lotus root contains mucin and dietary fiber, which can combine with bile salts in the human body, cholesterol and triglycerides in food, and make them discharged from the feces, thereby reducing the absorption of lipids. Lotus root exudes a unique fragrance and also contains tannins, which have a certain spleen-strengthening and antidiarrheal effect, can increase appetite, promote digestion, stimulate appetite and strengthen the stomach, and is beneficial to the recovery of people with poor appetite and loss of appetite.

3. Nourishing blood and promoting muscle growth: Lotus root has high nutritional value, rich in trace elements such as iron and calcium, and rich in plant protein, vitamins and starch. It has obvious effects of nourishing qi and blood and enhancing human immunity. Therefore, Chinese medicine calls it: "It mainly nourishes the middle and nourishes the spirit, and benefits qi and strength."

4. Stop bleeding and dissipate blood stasis: Lotus root contains a large amount of tannic acid, which has the effect of constricting blood vessels and can be used to stop bleeding. Lotus root can also cool blood and disperse blood. Chinese medicine believes that it can stop bleeding without leaving blood stasis, and is a good food therapy for febrile blood diseases. Applicable people: General people can eat

1. It is especially suitable for the elderly, children, women, and the weak and sick, especially for patients with high fever, vomiting blood, high blood pressure, liver disease, loss of appetite, iron deficiency anemia, and malnutrition.

2. Lotus root is cold in nature, so pregnant women should not eat it too early. Lotus root is cold in nature, and it tastes crisp and refreshing when eaten raw, but it is harmful to the spleen and stomach. People with poor spleen and stomach digestive function and loose stools should not eat it raw.

3. Lotus root decoction can relieve qi and relieve fullness, and charcoal can stop bleeding and disperse blood stasis, and is used for various bleeding diseases. Generally, eating lotus root 1 to 2 weeks after delivery can gradually relieve the symptoms.

Lotus root recipe

1. Lotus root can be eaten raw, cooked, mashed into juice and drunk, or dried, ground into powder and cooked into porridge.

2. When eating lotus roots, choose those with yellow-brown skin and thick and white flesh. If they are black and have a strange smell, they are not suitable for consumption.

3. Raw or cooked lotus roots are suitable for stir-frying, stewing, deep-frying and as ingredients for dishes, such as "Eight Treasures Stuffed Lotus Roots" and "Fried Lotus Root Boxes".

4. Avoid using iron utensils when cooking lotus root to avoid causing the food to turn black.

5. Uncut lotus roots can be kept at room temperature for a week, but because lotus roots tend to turn black and the cut parts are prone to rot, the cut lotus roots should be covered with plastic wrap and refrigerated to keep fresh for about a week.

Edible benefits of lotus root

Raw lotus root is sweet and cold in nature, and enters the heart, spleen, and stomach meridians;

It has the effects of clearing away heat, promoting the production of body fluid, cooling blood, dispersing blood stasis, tonifying the spleen, stimulating appetite, and stopping diarrhea;

It is mainly used to treat fever, thirst, vomiting blood, epistaxis, and hot stranguria.

Cooked lotus root is warm in nature and sweet in taste;

It has the effects of invigorating the stomach and spleen, nourishing blood and replenishing the body, promoting tissue regeneration, and stopping diarrhea;

It is mainly used to treat lung heat cough, irritability and thirst, spleen deficiency diarrhea, loss of appetite and various blood diseases.

Other related

During the reign of Emperor Xianfeng of the Qing Dynasty, lotus root was designated as a tribute to the imperial court. Because it has the same pronunciation as the Chinese character for "偶", people eat lotus root to wish for a happy marriage. Lotus root is also considered a symbol of integrity and nobleness, as it grows out of mud without getting stained.

Tips

1. Quality requirements for lotus roots: The lotus roots should be plump, tender, juicy, sweet, and fragrant. The lotus roots should be free of damage, rot, discoloration, rust, shrinkage, or knots. A thin layer of mud should be attached to the lotus roots for protection.

2. The difference between red lotus root and white lotus root: Generally speaking, red lotus root has a brownish-yellow skin, is short and thick, and tastes bitter when eaten raw; white lotus root has a smooth, silvery-white skin, is long and thin, and tastes sweet when eaten raw. Red lotus root is usually used for stewing pork ribs and lotus root soup, and white lotus root is used for stir-frying lotus root slices. In addition, there is a kind of average quality twisted lotus root, which has a rough surface, is pink, and contains more starch.

Eating lotus root can improve your beauty, relieve your cravings and remove acne

Eating lotus root can improve your beauty, relieve your cravings and remove acne. If you want to have a good complexion, dietary conditioning is particularly important. Now is the season when lotus roots are on the market. There is a saying among the people that "lotus is a treasure, and autumn lotus root is the most nourishing." Regular consumption is very beneficial to improving women's complexion.

According to traditional Chinese medicine, raw lotus root is cold in nature and has the function of clearing away heat and relieving restlessness. It is especially suitable for patients with acne caused by blood heat. After being cooked, it changes from cold to warm, and has the effects of nourishing the stomach and yin, strengthening the spleen and replenishing qi and blood. It is a very good food supplement, especially suitable for people with dry skin and dull complexion due to weak spleen and stomach and insufficient qi and blood. The lotus root nodes between the lotus segments are a good medicine, which has the functions of strengthening the spleen and appetite, nourishing blood, stopping bleeding, and improving complexion.

Lotus roots are divided into three types: red lotus root, white lotus root and twisted lotus root. Red lotus root is slender, with brownish-yellow and rough skin, high in starch and low in water, glutinous but not crispy, suitable for making soup; white lotus root is plump, tender and smooth, silvery white, tender and juicy, sweet and rich, best eaten raw; twisted lotus root is pink, rough in appearance, high in starch, suitable for cooked food.

There are many ways to eat lotus root. It can be used alone or with other foods. Here are two recommended medicinal foods that use lotus root as the main ingredient and have the effect of improving complexion:

Fresh lotus root juice: Wash and peel the fresh lotus root, squeeze the juice, take 2 spoons each time, 3 times a day. You can add rock sugar according to your personal taste, which is suitable for people with facial acne.

Ganmai Zao Lotus Root Soup: 250g lotus root, 75g wheat, 12g licorice, 5 red dates, 1 teaspoon salt. Wash the wheat and soak it in water for 1 hour; then put the wheat, licorice and red dates into a casserole, add appropriate amount of water and boil, add lotus root and cook over low heat until soft, then add salt to taste. This soup has the effect of nourishing qi and blood, calming the mind and soothing the nerves, and is especially suitable for people with insomnia, irritability and poor complexion.

To prevent the lotus root from turning brown, soak the peeled lotus root in clean water with a little vinegar for 5 minutes; when stir-frying lotus root shreds, in order to avoid blackening, it is best not to use a cast iron pan, and add a little water while stir-frying, so that the fried lotus root shreds will be as white as jade.

That’s all we have to say about the nutritional value of lotus root. Please experience the rest on your own.

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