Lotus root 莲藕 （ lián ǒu ）
Classification: Order Nymphaeales, family Nelumbonaceae
Calories: 73kcal/100g
Nutritional Value: Heat-clearing and cooling blood、 Hemostatic and blood tonic、Weight loss
Not suitable for: Individuals with loose stools or diarrhea、 Dysmenorrhea
Introduction: This plant has horizontally growing rhizomes that are thick and fleshy. The flowers float on the water surface and have oval or inverted-egg-shaped petals. There are numerous stamens with yellow anthers, and the stigma is radiate. The seeds develop inside the “lotus pod” holes and are egg-shaped with red or white seed coats. The flowering period is from June to September, with the flowers opening at dawn and closing at dusk. The fruit ripens from September to October. Lotus root comes in two varieties: seven-hole and nine-hole. Young lotus roots are crisp and refreshing when eaten raw, while older ones are suitable for stewing as they become softer and more glutinous in texture. Stewed pork ribs with lotus root, when cooked for a sufficient amount of time, can be enjoyed in both tender and crispy textures, with flavorsome soup. Lotus root is rich in carbohydrates, dietary fiber, moderate amounts of protein, and various vitamins such as vitamin C, vitamin B1, vitamin B2, and vitamin B6. Additionally, it contains a variety of natural enzymes and minerals including potassium, calcium, iron, zinc, etc.