Lotus root is rich in nutritional value, crisp and refreshing, and nourishing for the body

Lotus root is the underground rhizome of the lotus and a common seasonal vegetable that can be eaten raw or cooked. It contains carbohydrates, dietary fiber, vitamin C, B vitamins, and minerals such as potassium and copper. It is low in calories and is a fairly well-rounded aquatic root vegetable.

From a nutritional standpoint, the dietary fiber in lotus root helps promote intestinal peristalsis, and its various vitamins and minerals are somewhat helpful for maintaining normal metabolism. In traditional dietary thinking, raw lotus root is on the cool side, crisp and sweet, and is suited to cold salads or juicing; once cooked, it becomes milder in nature with a soft, sticky texture that is easier to digest, and it is often stewed with ingredients such as pork ribs and glutinous rice.

On the market, lotus root is roughly divided by the number of holes into seven-hole lotus root and nine-hole lotus root. Seven-hole lotus root has a higher starch content and a mealy texture, making it suitable for making soup; nine-hole lotus root is full of moisture with a crisp, tender texture, making it suitable for stir-frying or cold salads. When selecting, choose ones with smooth skin, no off odors, and clean air holes at the cut end.

There are also some points to keep in mind when eating lotus root. Lotus root grows in mud, and its crevices easily trap dirt, so it should be peeled and rinsed clean before cooking; after cutting, it oxidizes and discolors easily on contact with air, so it can be soaked in clean water to prevent blackening. In addition, lotus root contains a fair amount of starch, so people who need to control their carbohydrate intake should eat it in moderation and avoid eating too much at one time.