Lily's appearance and characteristics are:

Lily's scales are lanceolate and knotless, and most of them are arranged in composite tiles on the bulb disk to form bulbs. Stems are usually cylindrical and hairless. The shapes of leaves are lanceolate, oblong-lanceolate and oblanceolate, oval or strip.

Flowers are large, solitary, clustered or in racemes. Flowers droop vertically or horizontally, and their colors are often bright. Perianth segments, divided into 2 rounds, free, usually bell-shaped and trumpet-shaped. The colors are white, yellow, pink and red. Stamens 6, filaments slender, anthers oval.

Expand the nutritional value of data:

Lily can be eaten raw or dry. Lily is a traditional export specialty of China.

Nutritional analysis:

Lily contains protein 2 1.29%, fat 12.43%, reducing sugar1.47%, starch 1.6 1%, calcium, phosphorus and iron per hundred.

These ingredients act on the human body comprehensively, which not only has good nutritional and nourishing effects, but also has certain preventive and therapeutic effects on various seasonal diseases caused by dry climate in autumn. In traditional Chinese medicine, fresh lily has the effects of nourishing the heart, calming the nerves, moistening the lungs and relieving cough, which is very beneficial to people with physical weakness after illness.

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