Nutritional value of taro

Taro

Taro is native to tropical regions such as China, India, and Malaysia.

Legend has it that in ancient times, there was a custom of eating taro in autumn every year. It is said that this is because taro grows in different sizes, and eating mother and child in the same nest represents auspicious reunion.

Because of its soft texture, sticky and refreshing taste and rich nutrition, it is not only food but also the raw material of dishes. It can also be made into various snacks. It is crispy and delicious. It is a favorite root food of people and is very popular in the market.

May of each year is the best time to eat taro. In Guangdong and other places, eating taro during the Mid-Autumn Festival is a long-standing custom.

Nutritional value of taro

Its rich nutritional value can enhance the body's immune function and can be used as a common medicinal food staple for the prevention and treatment of cancer. It has an auxiliary therapeutic effect during cancer surgery or postoperative radiotherapy, chemotherapy and its recovery process.

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.

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.

Taro 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 aid digestion. Therefore, Chinese medicine believes that taro can replenish the middle and benefit qi.