Lotus root is a seasonal vegetable in autumn and winter. Lotus root can be eaten raw or used to stir-fry or make soup. Some parts of the lotus root are crispy and delicious, while other parts are firm and smooth. Lotus root is rich in nutrients and mainly contains starch, protein, asparagin, vitamin C and oxidase. Therefore, lotus root is a low-fat food with high nutritional value and has certain health care functions. The medicinal value of lotus root is also quite high. Regular consumption of lotus root has the effect of prolonging life. Lotus root when eaten raw can clear away heat and troubles, remove fire and cool blood; when eaten cooked, it can strengthen the spleen and stomach, replenish blood and heart, and has the effects of digestion, quenching thirst, and promoting fluid production. Because lotus root powder is easier to digest and absorb, it has become a good tonic for the elderly, frail and sick. Lotus root is rich in vitamin K, which has astringent and blood vessel contraction functions. Eating fresh lotus root raw or drinking its juice can play an auxiliary therapeutic role in patients with hemoptysis and hematuria. Because lotus root is rich in dietary fiber, it is also very useful in treating constipation and promoting the excretion of harmful substances. Among tuber foods, lotus root contains higher iron content, so it is quite suitable for people with iron deficiency anemia.