Lotus root is slightly sweet and crisp, very refreshing, and can be eaten raw or cooked. Its medicinal value is quite high, making it an excellent food and nourishing supplement for all ages, from the old to the young.
Lotus root contains a large amount of nutrients such as starch, protein, vitamin B, vitamin C, fat, and carbohydrates, as well as various minerals like calcium, phosphorus, and iron. Traditional Chinese medicine believes that eating raw lotus root can cool the blood and resolve stasis, while cooked lotus root can benefit the heart and kidneys. It has the effects of nourishing yin and blood, can tonify the deficiencies of the five organs, strengthen muscles and bones, and enrich the blood.
Research has found that lotus root is relatively high in iron content, making it quite suitable for patients with iron-deficiency anemia. The sugar content of lotus root is not very high, and it contains a large amount of vitamin C and dietary fiber, which is very beneficial for people with weakness-related conditions such as liver disease, constipation, and diabetes. Lotus root is also rich in vitamin K, which has the effect of constricting blood vessels and stopping bleeding.
However, lotus root is considered cool in nature, so postpartum women should not eat it too early. It is generally more appropriate to eat lotus root 1-2 weeks after childbirth. Raw lotus root is crisp and refreshing, but it can be taxing on the spleen and stomach. Those with weak digestive function or loose stools should not eat it raw.
When processing fresh lotus root, do not use a raw iron pot to prevent the lotus root from changing color. To prevent peeled lotus root from turning brown, soak the peeled lotus root in dilute vinegar water for 5 minutes, then lift it out and drain it, which will keep it jade-white, tender, and unchanged in color. When stir-frying lotus root shreds, they often turn black. If you add a little clear water while stir-frying, the lotus root shreds will come out as white as jade.
When selecting lotus root, you should look for roots that are plump, with crisp and tender flesh, high in water content and sweet, and with a delicate fragrance. At the same time, the root should be free from damage, rot, discoloration, rust spots, shriveling, and broken sections. The "parrot head" at the top should be as small as possible.
Lotus roots are divided into red-flower and white-flower varieties. Generally, red-flower lotus root has a brownish-yellow outer skin, a short and thick shape, and a bitter and astringent taste when raw. White-flower lotus root has a smooth, silvery-white outer skin, a long and thin shape, and a sweet taste when raw. Typically, red-flower lotus root is used for stewed pork rib and lotus root soup, while white-flower lotus root is used for stir-fried lotus root slices. Additionally, there is a common quality variety called "twisted-flower" lotus root, which has a rough, pinkish outer skin and a higher starch content.