Vegetables

Diseases, Symptoms, tcm, [tcmwindow.com]

Lotus Root

VARIANT NAMES: Lianou, Liangen.

ORIGIN: The fat rhizome of Nelumbo nucifera [Nymphaea-ceas].

CHEMICAL COMPOSITION: Containing starch, protein, asparagine, vitamin C, pyrocatechol, d-gallic-cate-chin, neochlorogenic acid, leucocyanidin, leucodephinidin and peroxidase.

NATURE, FLAVOR AND CHANNEL TROPISM: Sweet in flavor and cold in nature, acting on the channels of the heart, spleen and stomach.

lotus root

EFFICIENCIES AND INDICATIONS: Raw lotus root can clear away heat, cool the blood, dissipate blood stasis, so it is used to treat restlessness and thirst during the course of febrile diseases, hematemesis, Nasal Bleeding and Sweating Syndrome; while cooked lotus root can strengthen the spleen, promote the functional activity of stomach, replenish the blood, promote the tissue regeneration and arrest diarrhea.

DIRECTIONS: To be eaten raw, cooked, or pounded to get its juice for drinking. It can be dried in the sun and ground into powder for making gruel.

SUPPLEMENT: Lotus Root Joint: Its decoction, when taken orally, can check upward adverse flow of qi and regulate the middle-jiao; while its parched charcoal, being able to arrest bleeding and dissipate blood stasis, is used to treat bleeding diseases of various kinds.

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