Lotus root is a common ingredient, crunchy and sweet, rich in starch, protein, vitamins, fat and calcium, phosphorus, iron and other minerals, appropriate consumption for some people have certain benefits. There are no absolute 6 taboos when consuming lotus root, you can note the following points: 1, the spleen and stomach cold people cautiously eat raw lotus root: lotus root is cold food, raw can have a certain impact on digestive function, especially for the spleen and stomach cold people, their gastrointestinal function is poor, the consumption of more cold food is easy to cause stimulation of the gastrointestinal tract, causing abdominal pain, diarrhea and other symptoms; itself suffering from gastrointestinal diseases, diarrhea and other symptoms of patients The raw lotus root may aggravate the symptoms, should not eat raw, can be cooked and eaten, and eat cooked lotus root for the spleen and stomach cold people have certain benefits; 2, maternal should not eat raw lotus root too early: lotus root is cold, women are not recommended to eat raw lotus root too early after childbirth, may have a negative impact on the postpartum body recovery, generally 1-2 weeks after childbirth and then eat lotus root is more appropriate; 3, not directly stored after cutting: lotus root cut open easily by The lotus root can be put into water or wrapped in plastic wrap for storage to prevent it from turning black; 4, do not use an iron pot when cooking: using an iron pot to cook lotus root can easily lead to its taste and color deterioration, but will not have serious adverse effects. In addition, the aldehyde glycolic acid in lotus root may have some adverse effects on the absorption of trace elements such as iron and zinc, so try not to eat it together with animal liver, soybean products and other foods rich in trace elements; those who have a trace element deficiency and are taking oral medication to supplement trace elements should not eat lotus root.