After germination, the nutritional value of taro will be slightly lower and the taste will be worse, but it will not affect eating and will not produce toxicity. Sometimes taro has germinated when it is pulled out of the ground. Taro germination is non-toxic and has no toxic side effects on human body. After taro germinates, nutrients will promote the growth of buds, so the nutritional efficacy may be reduced and the taste will be slightly worse.

So when you buy taro, you should choose taro with better quality. First, observe the appearance of taro and remove some taro skins to see if it is moldy or hard. If this happens, don't buy it, it depends on whether the taro is fresh or not.

Fresh taro will have a certain earthy smell and a certain amount of water on its body, indicating that it is relatively fresh. It is suggested that we should develop the good habit of matching meat and vegetables at ordinary times and maintain the good habit of food hygiene at the same time to meet the nutritional and healthy needs of human body.

Brief introduction of taro

Taro is a perennial herb of Araceae, which is often cultivated as an annual crop. Taro was first produced in China, Malaysia and the hot and humid swamps of Indian Peninsula, and is widely cultivated all over the world. China is rich in taro resources, mainly distributed in the Pearl River, Yangtze River and Huaihe River basins.

The apex is mucronate or mucronate, with 4 pairs of lateral veins, extending obliquely to the leaf margin, and the posterior lobe is round, with a total length of 65,438+0/2-65,438+0/3, obtuse and curved, and a depth of 3-5cm. The basal veins intersect at an angle of 30 degrees, with 2-3 lateral veins and 65,438+0-2 midvein.