What are the nutrients of lotus root? What are the nutrients of lotus root?

Fresh lotus root and lotus seeds contain a high amount of carbohydrates and are rich in calcium, phosphorus, iron and starch, vitamins and proteins.

Ingredients] Each 100g edible portion contains grams of protein, grams of fat, grams of carbohydrates, 18 mg of calcium, 51 mg of phosphorus, mg of iron, and vitamin B and vitamin C.

Traditional Chinese medicine believes that raw lotus root is sweet, cold, and non-toxic. Cooked lotus root is sweet, warm and non-toxic.

Efficacy] Lotus root has the ability to eliminate stasis and clear heat, remove annoyance and quench thirst, stop bleeding (nosebleeds, blood in urine, blood in the stool, uterine bleeding, etc.), dissolve phlegm, treat pneumonia, tuberculosis, enteritis, spleen deficiency and diarrhea, women's blood collapse and other diseases. After the lotus root is cooked, the sex changes from cool to warm, and it loses its ability to eliminate stasis and clear heat; It becomes beneficial to the spleen and stomach, and has the effect of nourishing the stomach and nourishing yin, benefiting blood and stopping diarrhea.

Lotus Root Lotus root is native to India and was introduced to China very early, and the cultivation of lotus root was quite common in the Northern and Southern Dynasties. The lotus root is slightly sweet and crisp, can be eaten raw or cooked, and the medicinal value is quite high, its roots, roots, leaves, flowers, whiskers and fruits, all are treasures, can be nourished into medicine. Lotus root is made into powder, can eliminate food and stop diarrhea, appetize and clear heat, nourish and nourish, prevent internal bleeding, is a good liquid food and nourishing treasure for women, children and children, the frail and sick, in the Qing Xianfeng years, it was designated as the imperial tribute.

Nutrients] Hydration, Protein, Lipids, Carbohydrates, Calories 84 kcal, Crude Fiber, Ash, Calcium 19 mg, Phosphorus 51 mg, Iron Mg, Carotene Mg, Thiamine mg, Riboflavin mg, Niacin mg, Ascorbic Acid 25 mg.

Nutritional analysis] lotus root contains starch, protein, aspartin, vitamin C and oxidase components, sugar content is also very high, eating raw fresh lotus root can clear heat and relieve annoyance, quench thirst and nausea; If the fresh lotus root is pressed to extract juice, its effect is even worse, the cooked lotus root is sweet and warm, can strengthen the spleen and appetize, benefit the blood and replenish the heart, so the main tonic five organs, has the effect of eliminating food, stopping diarrhea and building muscle.

Notes] 1.To eat lotus root, you should choose one with yellow-brown skin, thick and white flesh, if it is black and has a peculiar smell, it should not be eaten.

2.People with weak spleen and stomach and tuberculosis can often eat cooked lotus root. Pregnant women generally need to avoid eating raw and cold after giving birth, but lotus root can not be taboo because it can eliminate stasis.

Lotus root contains starch, protein, aspartin, vitamin C and oxidase lead into a strong cavity, sugar content is also very high, raw fresh lotus root can clear heat and relieve annoyance, quench thirst and nausea;

19 mg per 100 grams of water, protein, fat, carbohydrates, calories, crude fiber, ash, calcium;

Phosphorus 51 mg, iron mg, carotene mg, thiamine mg, riboflavin mg, niacin mg, ascorbic acid 25 mg.

If the fresh lotus root is pressed to extract juice, its effect is even worse, the cooked lotus root is sweet and warm, can strengthen the spleen and appetize, benefit the blood and replenish the heart, so the main tonic five organs, has the effect of eliminating food, quenching thirst and building muscle.