Nutritional value of a vegetable and taro every day and matters needing attention

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Taro is rich in nutrition and contains a lot of starch, minerals and vitamins. It is not only a vegetable but also a grain. It can be cooked, dried or powdered. As the starch granule of taro is small, which is only 1/10 of that of potato starch, its digestibility can reach 98.8%. In taro processing, taro powder and mashed taro filling can be made to prolong preservation.

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Taro can also be used as an ornamental plant, similar to green velvet and evergreen.

Traditional Chinese medicine believes that taro has the effects of appetizer, anti-inflammation and analgesia, tonifying qi and kidney, and can treat stomachache, dysentery, chronic nephritis and so on. According to nutritional analysis, taro contains sugars, dietary fiber, vitamin B, potassium, calcium, zinc and so on, of which dietary fiber and potassium are the most.

The best way to eat:

Taro can be eaten in many ways. It can be boiled, steamed, braised, roasted, roasted, fried, stewed or fried. The most common practice is to cook or steam taro and dip it in sugar; roast taro or cut taro into small pieces and cook porridge mixed with corn.

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Avoid eating raw food:

Taro raw food has small poison and hot food should not be too much, it is easy to cause sulk or gastrointestinal stagnation.

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