Floating Mountain Lotus Root

Floating Mountain Lotus Root

　　Floating Mountain Lotus Root

　　Lotus root, also known as lotus rhizome, is slightly sweet and crisp, making it very refreshing. It can be eaten raw or cooked and has considerable medicinal value, making it an excellent food and nourishing delicacy for the elderly, children, women, and those who are weak or often ill. During the Xianfeng reign of the Qing Dynasty, lotus root was designated as an imperial tribute.

　　Among starchy foods, lotus root has a relatively high iron content, making it quite suitable for patients with iron-deficiency anemia.

　　The sugar content in lotus root is not very high, yet it contains large amounts of vitamin C and dietary fiber, making it highly beneficial for people with liver disease, constipation, diabetes, and other conditions involving physical weakness.

　　Lotus root is rich in vitamin K, which helps constrict blood vessels and stop bleeding. It is especially suitable for people with blood stasis, vomiting blood, nosebleeds, bloody urine, bloody stools, and new mothers.

　　Suitable for: General population.

　　Recommended serving: 200 grams per meal.

　　Special note: Avoid cooking lotus root with iron utensils to prevent the food from turning black.

　　Health advisory: Since lotus root is slightly cooling in nature, it is not advisable for new mothers to consume it too early. Generally, eating lotus root 1–2 weeks after childbirth can help remove blood stasis.