The nutritional benefits and eating methods of taro

There are many varieties of taro, and they are delicious no matter how you eat them. You can make a stew or cook them into sweet soup, both are delicious.

Taro

Also known as green taro and taro, it is a perennial tuberous plant. Its leaves are shield-shaped, with long and thick petioles, green or purple-red; a shortened stem is formed at the base of the plant, which gradually accumulates nutrients and grows into a fleshy bulb, called "taro" or "mother taro", which is spherical, oval, elliptical or block-shaped. Taro is native to India and was introduced from Southeast Asia, South China and Japan during the Japanese occupation. In my country, the most cultivated areas are the Pearl River Basin and Taiwan Province, followed by the Yangtze River Basin, and other provinces and cities also cultivate it.

The nutritional value of taro is very high. The starch content in the tuber is up to 70%. It can be used as food and vegetables, and is a tonic suitable for both the old and the young. Taro is also rich in protein, calcium, phosphorus, iron, potassium, magnesium, sodium, carotene, niacin, vitamin C, vitamin B1, vitamin B2, saponin and other ingredients. Traditional Chinese medicine believes that taro has the effects of benefiting the stomach, widening the intestines, relieving constipation, nourishing the liver and kidneys, and replenishing essence and marrow. It has a certain effect on the auxiliary treatment of dry stool, goiter, scrofula, mastitis, insect bites and bee stings, intestinal worms, acute arthritis and other diseases.

There is also a long-standing story about taro. It was in the 19th year of Daoguang in the Qing Dynasty. Lin Zexu was appointed as the imperial commissioner and went to Guangzhou to ban smoking. The envoys from Britain, the United States, Russia, Germany and other countries in Guangzhou treated Lin Zexu with Western food and served him an ice cream after the meal. Lin Zexu had never eaten ice cream before. When he saw the steam coming out, he thought it was hot, so he blew it with his mouth so that the dish would cool down before eating. The envoys laughed, but Lin Zexu suppressed his anger and remained calm. After a long time, Lin Zexu invited the envoys to dinner. The dishes he invited were all cold dishes, and then a dish of taro paste was served. The color was gray and the surface was shiny, and it didn't look hot. The envoys thought it was also a cold dish, so they scooped it with a spoon and put it in their mouths. As a result, the envoys were all scalded and screamed. Lin Zexu relied on his wit and finally vented his anger with taro.

Taro Benefits

1. Among the minerals contained in taro, the content of fluoride is relatively high, so it has the effect of cleaning teeth, preventing caries and protecting teeth.

2. Taro contains a kind of mucus protein, which can produce immunoglobulin, or antibody globulin, after being absorbed by the human body, which can improve the body's resistance. Therefore, Chinese medicine believes that taro can detoxify, inhibit and eliminate carbuncle, swelling, pain, including cancer toxins, and can be used to prevent and treat tumors and lymph tuberculosis.

3. Taro is an alkaline food that can neutralize acidic substances accumulated in the body, adjust the body's acid-base balance, produce the effects of beautifying the skin and blackening the hair, and can also be used to prevent and treat hyperacidity.

4. It is rich in mucus saponins and a variety of trace elements, which can help the body correct physiological abnormalities caused by trace element deficiency. It can also increase appetite and help digestion. Therefore, Chinese medicine believes that taro can replenish the middle and benefit qi.

Tips for storing taro

Taro should be placed in a dry, cool place with good ventilation. Eat it as soon as possible after purchase. Taro can easily become soft. Taro cannot tolerate low temperatures, so fresh taro must not be placed in the refrigerator. When the temperature is below 7°C, it should be stored in a warmer place indoors to prevent frostbite and rot.

Taro cooking knowledge

1. Taro must be cooked thoroughly, otherwise the mucus in it will irritate the throat.

2. The mucus of taro contains a complex compound that can be decomposed when exposed to heat. This substance has a therapeutic effect on the body, but it is highly irritating to the skin and mucous membranes. Therefore, when peeling taro, the skin of the hands will become itchy. Roasting them over the fire can relieve the itch, so it is best to wear gloves when peeling taro.

Taro dietary taboos

1. Especially suitable for people with weak bodies.

2. People with phlegm, sensitive constitution (urticaria, eczema, asthma, allergic rhinitis), children with food stagnation, poor appetite, and diabetic patients should eat less; at the same time, those with food stagnation, stomach pain, and damp-heat in the stomach and intestines should avoid eating it.

3. Taro should not be eaten with bananas.

Ingredients for candied taro:

500 grams of taro, 10 grams of sesame seeds, 200 grams of white sugar, 750 grams of cooked lard or vegetable oil.

Method of candied taro:

1. Wash and peel the taro, cut into dice or diamond-shaped pieces, and place in a plate for frying.

2. Pick out impurities from sesame seeds and set aside.

3. Place a wok on the fire, pour in 750 grams of oil after cooking, and when it is half cooked, add the taro pieces and fry twice until cooked (golden yellow), then drain the oil.

4. Pour out the oil in the wok, leaving 15 grams of oil, put 200 grams of sugar into the pot, stir constantly to make the sugar melt evenly, but the fire should not be too big. When the sugar liquid starts to have small needle-sized bubbles, quickly pour in the fried taro pieces, sprinkle with sesame seeds, toss evenly, and serve on a plate.