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Autumn is a good time to eat lotus roots. During this period, lotus roots are the crispiest and sweetest. Whether stir-fried, cold-dressed, or stewed, they are deeply loved by people. But if you think it’s just delicious, then you are mistaken. The nutritional benefits of lotus roots are also considerable.
The “Compendium of Materia Medica” calls it the “spiritual root,” folk wisdom deems it the “doctor for the poor,” and many nutritionists also recommend everyone to eat lotus roots regularly.
It is rich in protein, starch, vitamins, iron, copper, potassium, dietary fiber, tannic acid, and other beneficial components. Regular consumption can benefit the spleen and stomach, detoxify and beautify, clear heat and cool blood, and enhance immunity. Both adults and children should eat more of it, as it is particularly good for the body.
Benefits of eating lotus roots in autumn
01
Beneficial for spleen and appetite
Lotus roots contain mucin protein and dietary fiber, which can help reduce the absorption of fats in the body. Additionally, the natural fragrance of lotus roots can stimulate appetite and aid digestion.
02
Clear heat and cool blood
The “Compendium of Materia Medica” records that fresh lotus roots have a cold and sweet nature and can cool blood, stop bleeding, remove heat, and clear the stomach. Fresh lotus roots have a cold nature and a sweet taste, with the ability to clear heat, cool blood, stop bleeding, and disperse blood stasis. They can be used as an adjuvant treatment for conditions with heat, such as thirst, hemoptysis, epistaxis, or blood in phlegm, caused by body heat.
03
Body nourishment
Lotus roots are rich in protein, carbohydrates, and vitamins, as well as various minerals such as iron, calcium, and potassium. They have a significant nourishing effect. According to traditional Chinese medicine, cooked lotus roots have a warm nature and a sweet taste, which can benefit the spleen, open the appetite, nourish the center, invigorate the spirit, and enhance qi and strength.
04
Moistens the intestines and promotes bowel movements
Lotus roots are rich in dietary fiber and mucin protein, which can bind with bile salts in the body and cholesterol and triglycerides in food, reducing the absorption of fats. They can also promote gastrointestinal motility, accelerate the excretion of excess fats and harmful substances in the body, and have the effects of lowering blood lipids and preventing constipation.
How to consume lotus roots for health
Lotus roots in soup: Clear and moistening
Both lotus roots and duck are aquatic, with duck meat being neutral. When combined with the warm-cool lotus roots, they can clear heat and nourish yin, moisturizing dryness. Choose fresh lotus roots, slightly older ducks, add black fungus, ginger, and other seasonings, stew for 3 hours, then sprinkle with some salt before serving.
Old lotus roots as powder: Stomach-nourishing and diarrhea-stopping
Older lotus roots have higher sugar content and more fiber. When made into powder, although some fiber is lost, their nature becomes milder, which is very helpful for nourishing the stomach and stopping diarrhea. This is especially suitable for middle-aged and elderly people or those with gastric ulcers.
However, after turning them into powder, the sugar content increases and the calories increase more than five times. Therefore, people with high blood sugar or diabetes should avoid consuming lotus root powder.
Tender lotus roots cold-dressed: A favorite for children
Fresh and tender lotus roots have a crisp texture, making them suitable for cold dressing or sautéing. On the other hand, slightly older lotus roots are more suitable for steaming, braising, or making soups.
For households with children, it is recommended to serve cold-dressed lotus root slices. If the child has no appetite or has difficulty digesting food, preparing this dish can stimulate their appetite and encourage them to eat more.
Recommended recipe: Steamed lotus root and sticky rice balls
Ingredients:
Lotus root 200g, Glutinous rice 100g, Glutinous rice flour 80g, Half carrot, Scallion, Peanut oil, Salt
Cooking steps:
1. Prepare all ingredients. Soak the glutinous rice for at least four hours or overnight.
2. Peel and wash the lotus root, shred it, then chop it slightly with a knife. Salt the lotus root shreds for ten minutes.
3. If you think the color is not attractive, add some shredded carrot for color. You can adjust this according to your preference.
4. After about ten minutes, a lot of water will be released. Gently squeeze out the excess water from the lotus root-carrot mixture.
5. Leave some moisture in the mixture for better shaping.
6. Mix the drained glutinous rice with the lotus root shreds.
7. Gradually add glutinous rice flour, kneading it until the lotus root shreds can form into balls, without needing to use all the glutinous rice flour. The mixture should be able to hold together.
8. Divide the lotus root dough into small portions, shape them into small balls by rolling them in your palms.
9. Place them in an oiled plate, steam for 20 minutes until the glutinous rice is fully cooked. Enjoy them as they are, dipping them in sauce is also delicious. These balls are soft, appetizing, suitable as a main dish or for breakfast. Simple and tasty, perfect for health during winter.
Precautions when eating lotus roots
1. Those with weak spleen and cold stomach, prone to diarrhea, should not eat raw lotus roots
Raw lotus roots have a cold nature, suitable for those who frequently experience dry mouth and thirst, or have excessive inner heat. However, for people with weak spleen and cold stomach, who have loose stools, consuming raw lotus roots may damage the spleen and stomach, and worsen cold symptoms in the body.
2. Diabetics should not consider lotus roots as a vegetable
Lotus roots contain high levels of starch, especially the seven-hole lotus, which can escalate blood sugar levels in diabetics, making it unfavorable for disease control.
3. Beware of parasites when eating raw lotus roots
Lotus roots grow in mud and are susceptible to parasitic contamination and pathogenic microorganisms. Improper handling may lead to parasitic infections, causing conditions such as diarrhea, enteritis, and abdominal pain. It is recommended to either cook them thoroughly or blanch them in boiling water before consumption for safety.
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