Hairy taro

Introduction

Taro, also known as taro or taro, is an underground corm of the Araceae family. Its shape and texture vary depending on the species, and small taro is usually edible. It is a perennial tuberous plant, often cultivated as an annual crop. The 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 corm, called "taro" or "mother taro", which is spherical, ovate, elliptical or block-shaped. Each node of the mother taro has a brain bud, but the axillary buds at the middle and lower nodes are the most active, and the first tillering occurs, forming a small corm called "son taro", and then "grandson taro" is generated from the son taro. Under suitable conditions, great-grandson or great-great-grandson taro can be formed.

Nutritional value of taro

Hairy taro is also rich in protein, calcium, phosphorus, iron, potassium, magnesium, sodium, carotene, niacin, vitamin C, vitamin B1, vitamin B2, saponin and other ingredients.

The efficacy and function of hairy taro

Hairy taro is also known as taro, taro, and hairy taro. Hairy taro has the effects of benefiting the stomach, widening the intestines, relieving constipation and dispersing knots, nourishing the liver and kidneys, and increasing essence and marrow. Hairy taro is used for diet therapy to treat insufficient qi in the middle. Long-term consumption can nourish the liver and stomach, increase essence and marrow, and plump the skin. The nutritional value of hairy taro is very high. The starch content in the tuber is as high as 70%. It can be used as food or as a vegetable. It is a tonic suitable for both young and old, and a treasure for autumn vegetarian tonic.

1. Hairy taro is an alkaline food, which can neutralize the acidic substances accumulated in the body, adjust the body's acid-base balance, produce the effect of beautifying the skin and blackening the hair, and can also be used to prevent and treat hyperacidity;

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

3. Hairy 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 hairy taro can detoxify, inhibit and eliminate carbuncle, swelling, pain, including cancer toxins, and can be used to prevent and treat tumors and lymph tuberculosis.

4. Hairy taro contains rich mucus saponins and a variety of trace elements, which can help the body correct physiological abnormalities caused by trace element deficiency. At the same time, it can increase appetite and help digestion. Therefore, Chinese medicine believes that taro can replenish qi.

5. The rich nutritional value of hairy taro can enhance the body's immune function and can be used as a common medicinal staple food for the prevention and treatment of cancer. It plays an auxiliary therapeutic role in cancer surgery or postoperative radiotherapy, chemotherapy and its recovery process.

Side effects and contraindications of eating hairy taro

It is edible for general population.

1. Especially suitable for people with weak bodies;

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

How to make delicious hairy taro

It can be boiled in water for about 20 minutes, steamed in a microwave, or baked for about 25 minutes, but the flesh will become drier and the taste will be stronger. Applying butter or sauce can make the taro plump. Cut the taro into slices or cubes, stir-fry with soy sauce, and then stew with water for more than ten minutes.