The benefits of taro porridge

How much do you know about the effects and functions of taro porridge? Let me give you a detailed introduction below. I hope you like it.

Taro porridge

The effect of taro porridge

It is sweet and spicy, neutral in nature, slightly toxic, and enters the intestines and stomach meridians. It has the effects of benefiting the stomach, widening the intestines, relieving constipation, detoxifying, tonifying the liver and kidneys, reducing swelling and relieving pain, benefiting the stomach and strengthening the spleen, dispersing nodules, regulating the middle qi, resolving phlegm, replenishing essence and benefiting marrow. It is mainly used to treat lumps, phlegm nodules, scrofula, constipation and other diseases.

Nutritional value of taro:

Taro is rich in protein, calcium, phosphorus, iron, potassium, magnesium, sodium, carotene, niacin, vitamin C, B vitamins, saponins and other ingredients. Among the minerals it contains, the fluoride content is relatively high, which has the effect of cleaning teeth, preventing caries and protecting teeth.

The effect of taro porridge

Taro is rich in nutrition, with good color, fragrance and taste. It was once regarded as the king of vegetables. According to measurements, every 100 grams of fresh taro contains 5.15 grams of protein, 0.28 grams of fat, 12.71 grams of carbohydrates, 170 milligrams of calcium and 80 milligrams of phosphorus. Its protein content is 2.1 times that of yam. It has the medicinal effects of dispersing accumulation and regulating qi, detoxifying and tonifying the spleen, clearing away heat and relieving cough. There are many ways to cook taro, including roasting, frying and stewing. It can be stewed or roasted with chicken and pork. It is fragrant but not greasy, crisp but not rotten. It has always been a must-have superior dish for festivals and festive banquets. Function: Taro contains more crude protein, starch, polysaccharide (mucus), crude fiber and sugar. The protein content is higher than that of other high-protein plants such as soybeans. The taro root tuber has delicate meat and a fragrant taste. It is often used for banquets. It is usually cooked with fat chicken to make "braised taro chicken" or as a cold dish base. The polysaccharides in taro can enhance the body's immune mechanism and increase resistance to disease. Long-term consumption can detoxify and nourish the body.

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