When we generally select lotus root in the market, we will find that there are two kinds of lotus, one is seven-hole, one is nine-hole, their main difference is in the appearance, taste, oxidation resistance and suitable cooking methods, which will be introduced below.
The first is the difference in appearance. The nickname of the seven-hole lotus root is called "safflower root", its outer skin is yellow-brown, and the size is relatively small, the body size is relatively short, and it is relatively thick; the alias of the nine-hole lotus root is "Hundred Flowers Lotus", its outer skin is silvery-white, and the size is relatively large, the body is relatively long, and it is thinner, and the outer skin is relatively smooth.
The second is the difference in taste. Seven-hole lotus root is not suitable for raw eating, because the cold mixed seven-hole lotus root, the taste will be more bitter, the nine-hole lotus root can be eaten raw, such as cold mix nine-hole lotus root, eating the taste is crisp and tender and sweet.
Then there is the difference in nutritional value. The starch and moisture content of the seven-hole lotus root is less than that of the nine-hole lotus root, but whether it is the seven-hole lotus root or the nine-hole lotus root, the carbohydrate content is more (about 19.8 g/100 g), and the seven-hole lotus root and the nine-hole lotus root contain a certain amount of protein (about 1 g/100 g), as well as carotene (about 0.02 mg/100 g), thiamine (about 0.11 mg/100 g), phosphorus (about 51 mg/100 g), iron (about 0.5 mg/100 g), iron (about 0.5 mg/ 100 grams) and other inorganic salts, while having a lot of natural active substances, such as flavonoids, alkaloids and polyphenol compounds, these functional active substances have antioxidant properties, can inhibit or eliminate the production of free radicals, and these functional active substances have the effect of lowering blood lipids and blood pressure, inhibiting the growth of bacteria. There are studies[1] experimental determination of the antioxidant properties of seven-hole lotus root and nine-hole lotus root, and the results show that the antioxidant content of seven-hole lotus root is more than that of nine-hole lotus root, but the antioxidant substance does not mean that eating lotus root can antioxidant and can cure diseases, which can only indicate that there is a certain health value.
Here to mention a point, because the lotus root in cooking usually turns black, this is mainly the reaction of the polyphenols in the lotus root is catalyzed by the polyphenol oxidase, the color protection method is very simple, the lotus root is placed in boiling water first blanched, you can make the polyphenol oxidase lose activity, or add acidic substances, such as vinegar, can also inhibit the activity of polyphenol oxidase, so that you can ensure that the boiled lotus root is tender and discolored.
Finally, there is the cooking method. Seven-hole lotus root is more suitable for steaming, boiling, stewing, stewing, while nine-hole lotus root is mostly used for cold mixing or cooking. In general, if you really want to mix cold, it is best to blanch it in water first, so that it can play a role in color protection.
This issue is written by Liao Yuying and Zhao Lichao
Editor: Peng Mingqian
bibliography:
[1] Zhang Ping,Zhu Yina,Guo Yunyun,et al. Study on antioxidant activity of raw and cooked lotus root in different varieties[J].Applied Chemical Industry,2013,42(2):373-375.
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