Taro and celery can be eaten together.

What should not be eaten with taro 1

Foods that are prone to gas production

Talo should not be eaten with foods that are prone to gas production, including soybeans, green beans, sweet potatoes, and potatoes , chestnut, pumpkin, radish, broccoli, cauliflower, etc.

Because taro itself is a high-starch and high-fiber food, eating too much will easily accumulate and ferment in the gastrointestinal tract, producing a large amount of gas, causing abdominal bloating, increased farting, etc. Eating it at this time is more likely to cause labor. Angry foods can aggravate these discomforts.

It is generally recommended to wait 2 hours after eating taro before eating other gas-producing foods, or to eat both in small amounts, with no more than 100 grams each. 2

Difficult to digest foods

Taro should not be eaten with indigestible foods, including glutinous rice, glutinous rice cakes, barbecue, fried foods, etc.

Due to its firm meat, high fiber content and low water content, taro is not easy to digest after eating. If you eat foods that are not easy to digest at this time, it will easily increase the digestive burden and cause abdominal bloating. Pain and indigestion are harmful to gastrointestinal health in the long term. 3

Green pepper

Green pepper is not suitable for cooking with taro.

Because taro must be cooked thoroughly, otherwise it will be slightly toxic, and in order to keep the crispness and tenderness of green peppers, the cooking time is usually shorter, so the two are stir-fried together. You can't have both. In addition, green peppers also have an appetizing effect, while taro has a high starch content. After eating green peppers, it is easy to eat too much taro, causing bloating, obesity, etc. 4

What should be eaten with taro?

Taro is suitable to be eaten with fatty meats, such as ribs, pork belly, bacon, etc., because taro is rich in starch, The water content is low and the meat is firm. Cooking with this type of meat can absorb the fat in the meat, making taro more pink, glutinous and salty, and can also relieve the greasy taste of the meat.

Therefore, common taro cooking recipes include taro steamed ribs, taro steamed bacon, taro steamed pork ribs, etc. In addition, it can also be made into chopped pepper taro, celery taro soup, etc. It is also recommended, suitable for cooking small taro.