What are the types of root canal foods

Root tendon foods mainly include lotus root, yam, burdock, taro, sweet potatoes, etc. This type of food is rich in dietary fiber, vitamins, and minerals, which help promote gastrointestinal motility and enhance satiety.

1. Lotus root

Lotus root contains rich mucin protein and dietary fiber, which can help regulate gastrointestinal function. Its starch content is moderate and can be used as a substitute for staple food, suitable for people who need to control blood sugar to consume in moderation. It is recommended to keep the lotus root section during cooking to maximize nutrient retention.

II. Yam

Yam is rich in dioscin and various amino acids, and has mild nourishing properties. Fresh yam mucus can protect the gastric mucosa and is more friendly to those with weaker digestive function. Attention should be paid to the possibility of skin itching caused by yam skin, and gloves should be worn when handling.

III. Burdock

Burdock contains active ingredients such as inulin and chlorogenic acid, which help maintain the balance of gut microbiota. Its unique lignin component has antioxidant properties and is suitable for cold mixing or stewing for consumption. Burdock fiber is relatively coarse, and individuals with gastrointestinal sensitivity should control their intake.

4. Taro

Taro has a prominent potassium content, which helps maintain electrolyte balance. The contained glucomannan can slow down sugar absorption, but it needs to be thoroughly cooked to break down calcium oxalate crystals. People with allergies should be tested with caution when consuming it for the first time.

5. Sweet potatoes

Sweet potatoes are rich in beta carotene and vitamin C, and purple potato varieties also contain anthocyanins. It is recommended to use steaming to preserve nutrients and avoid high-temperature frying. Sprouted sweet potatoes may produce solanine, which needs to be carefully checked before consumption.

Root tendon foods are recommended to be rotated and consumed in combination, with a recommended intake of 3-4 times a week. When cooking, try to use low-temperature methods such as steaming and stewing to avoid nutrient loss. People with weaker gastrointestinal function can extend the cooking time appropriately to make it easier to digest. Special populations such as diabetes patients need to pay attention to controlling the intake of high starch varieties such as taro and sweet potato, and those with abnormal renal function should limit high potassium varieties. If discomfort such as bloating occurs after consumption, moderate exercise can be combined to promote digestion. If discomfort persists, it is recommended to consult a professional physician.