Lotus root spareribs soup is people's favorite tonic soup in winter. In addition to stewed soup, white and fat lotus roots can be made into spicy fried lotus root cubes and cold lotus root bubble slices, which are crisp and refreshing; You can also make sweet scented osmanthus glutinous rice lotus root, full and powerful... There is always a taste bud that can attract you. However, how about the nutrition of lotus root? Is it really healthy to eat lotus root in winter? How to eat lotus root healthily? Today, I'll talk to you about eating lotus root. Lotus root is nutritious, but not magical Lotus root, also known as lotus root, belongs to the lotus family and is the rhizome of lotus. What is the nutritional value of lotus root? Lotus root has three main nutritional characteristics. 1. Lotus root has high carbohydrate content Especially the starch content, usually between 10% - 20%, they are actually delicious lotus root powder. The taste of lotus root, especially the feeling of glutinous powder after cooking, is closely related to the high starch content. 2. Rich in vitamin C 100 grams of lotus root contains about 44 mg of VC, which is rich in white vegetables. 3. Lotus root is also rich in calcium The calcium content of 100 grams of lotus root is about 40 mg. Although it can't compare with milk, it is also rich in vegetables. Which is better, seven hole lotus root or nine hole lotus root? It is said that there is a trick in choosing lotus roots: you should be able to count holes. Seven hole lotus root is waxy and nine hole lotus root is crisp, so the former is suitable for soup and nine hole lotus root is suitable for cold. In fact, this statement is groundless. The flavor quality and cooking characteristics of lotus root are mainly affected by variety, origin environment, production process, maturity and freshness, and have nothing to do with the number of holes. Generally speaking, the later the lotus root is harvested, the more starch is stored, and the lotus root will become more and more powdery. However, when the lotus root is stored for a long time, the starch is consumed due to metabolism, the fiber is relatively increased, and the taste of the lotus root will slowly become brittle. According to the growing season of lotus root, the flavor of lotus root in different seasons is very different. From June to July, the lotus root in summer is crisp and sweet, suitable for eating raw, and is often given the name of "fruit lotus root"; The lotus root in autumn and winter tastes sand powder and soft waxy. The lotus root has turned black. Can you still eat it? You may also have the experience that the lotus root is white after washing and cutting at home, but it will be black after a while; Especially when you fry it in an iron pot, it gets darker. Is there any problem with such lotus root? Can it still be eaten? It is said that the lotus root is out of mud without dyeing, but why is it so easy to turn black in the air? In fact, don't worry, the reason why lotus root turns black is related to the polyphenol chemicals contained in its body. Polyphenols are oxidized into chemicals called "quinones" under the action of polyphenol oxidase (PPO). These quinones polymerize together to form melanin. This process is called enzymatic browning. In fact, the cut apples we see turn brown and the bananas in the fridge turn black, all for this reason. Lotus root whitening with liquid medicine, eat will cause cancer? When choosing lotus roots, many people like to choose white ones, which gives people a feeling of mud without dyeing. However, a video about lotus root circulated on the Internet. The video said: now many merchants will "whiten" lotus root with citric acid to make it white and fat. Citric acid is an industrial product, which contains heavy metals lead and arsenic. Eating it will stimulate and corrode the digestive system and increase the risk of hypocalcemia and duodenal cancer. Is that true? The truth is not so terrible. 1. It is not illegal to use citric acid in lotus root The blackening of lotus root is a normal "enzymatic browning reaction", which is found in many vegetables and fruits, such as apples, potatoes, bananas and so on. Citric acid is a weak organic acid, which exists naturally in many fruits and vegetables, such as lemon, pineapple and so on. It just has an effect of inhibiting enzymatic browning reaction. In the preservation of fruits and vegetables, food grade citric acid can be used as a processing aid or a chemical preservative to prevent enzymatic browning of fruits and vegetables. Therefore, it is safe and legal to use food grade citric acid to prevent lotus root from blackening. 2. Industrial citric acid should be strictly investigated, but don't be afraid For consumers, if they buy whitening lotus roots using industrial citric acid, they don't have to be afraid. Carefully cleaning and peeling the lotus root can effectively remove harmful substances without endangering health. Finally, I would like to remind you that if you want to buy lotus root, you'd better go to formal supermarkets and markets. Don't be greedy for cheap. These two kinds of people should be careful to eat lotus root Although lotus root is delicious, its starch content is high, usually between 10% - 20%. They are actually delicious lotus root powder. In terms of nutrition, it belongs to half vegetable and half grain. Because the starch content is high and the heat is not low, saving 150 grams of lotus root is almost like half a bowl of rice. Now someone on the Internet joked that eating lotus root is ugly. It still makes sense. After all, it will be fat. Therefore, these two types of people should pay attention to when eating: 1. People who lose weight People who want to control their weight and lose weight should pay attention to the replacement of food when eating lotus roots. For example, when eating lotus roots, they should eat less other staple foods and less steamed bread and rice, otherwise they are easy to gain weight. 2. Three high population Steamed buns, if they eat high blood sugar, should reduce the amount of staple food such as steamed rice and steamed bread, so as to avoid excessive intake of starch and affect the control of blood sugar. Like sweet scented osmanthus, glutinous rice and sugar lotus root, we should pay more attention to the quantity. Of course, when eating lotus root, try not to fry it. Too much oil is not conducive to health. (outlook new era)