First, how many kinds of taro are there?
There are many kinds of taro, such as multi-headed taro, big-headed taro and multi-seed taro.
1, multi-headed taro: cultivated in the mountainous area of Taiwan Province Province, China. There are few seed taro, and the female taro has many tillers. The female taro in Yishan, Guangxi belongs to this category. It is characterized by a leafy, short plant with many female taro under it, which is combined into one piece and tastes like chestnuts and is powdery.
2. Dakui taro: few seed taro, single or several mother taro, fat and delicious, tall plant, strong tillering ability, well-developed mother taro, delicious, powdery and high yield. In tropical areas such as Taiwan Province Province, Fujian Province and Guangdong Province, common taro, betel nut, betel nut, red betel nut, red taro, noodle taro, glutinous rice taro, yellow taro and fire taro all belong to this category.
3. Multi-seed taro: The mother taro has many fibers and the taste is not beautiful. There are many taro seeds, which are clustered. This kind of taro has strong tillering ability, and the seed taro is easily separated from the mother taro, which is spindle-shaped and has a thin tail. The purpose of cultivation is to harvest taro seeds. Most of the cultivators in central and northern China belong to this category, such as early-born white taro in Taiwan Province Province, yellow taro in Cixi, Zhejiang Province, white-stemmed taro in Hangzhou, Zhejiang Province, black-footed taro in Zhejiang Province and red-topped taro in Taiwan Province Province, with purple or red petioles.
Second, the value of taro
1. The tubers of taro are edible, which can be used to replace grain or starch, or to make soup. Petiole can be peeled, cooked or dried. The whole plant is usually used as pig feed.
2. Taro is rich in protein, iron, potassium, calcium, phosphorus, magnesium, sodium, nicotinic acid, carotene, vitamin C, B vitamins and saponins.
3. Taro contains water-soluble polysaccharides, mostly heteropolysaccharides, and has various biological activities, and the powder content is rich, accounting for about 9.6%-73.7%. Because its starch particles are fine and its surface is surrounded by mucopolysaccharide, it is difficult to extract. By measuring the nutritional components of taro, the crude protein content was 2. 18%, and 16 was obtained after acid hydrolysis.