Tips for purchasing taro: Choose firmer taro without spots.

It must be well-proportioned, light in weight when picked up, which means it has less water content, and fine and white meat when cut, which means it has a loose texture, which is top quality.

Be careful not to have rotten spots on the outside, otherwise there will be rot when cut. In addition, you can also observe the incision of the taro. If the incision juice is powdery, the meat will be crispy and delicious. If it is liquid, the meat will not be so fluffy.

Storage tips for taro: Place taro in a dry, cool place with good ventilation. Eat it as soon as possible after purchase. Because taro softens easily and is not resistant to low temperatures, fresh taro must not be placed in the refrigerator.

When the temperature is lower than 7℃, it should be stored in a warmer indoor place to prevent rot due to frostbite.

Suitable people for taro Suitable for people with weak health Suitable for taro Contraindications for diabetics and people with gastrointestinal dampness and heat Introduction to taro Taro is a perennial tuber plant that is often cultivated as an annual crop.

The leaves are shield-shaped, with long and fat petioles, green or purple; a shortened stem forms at the base of the plant, which gradually accumulates nutrients and enlarges into a fleshy bulb, called "taro" or "mother taro", which is spherical, oval, oval or massive.

wait.

Each node of the mother taro has a brain bud, but the axillary buds in the middle and lower nodes are the most active and produce the first tillering, forming a small bulb called "child taro", and then "grand taro" develops from the child taro.

Under suitable conditions, great-grandson or great-great-grandson taro can be formed.

It likes high temperature and humidity, is not drought-tolerant, is relatively shade-tolerant, and has the characteristics of an aquatic plant. It can be cultivated in paddy fields or dry land.

The root system has weak absorptive capacity and requires sufficient water throughout the growth period; it has wide adaptability to soil, and fertile, deep, clay soil with strong water retention capacity is suitable; seed taro begins to germinate at 13 to 15°C, and the suitable growth temperature is above 20°C, and bulbs

It is formed under short-day conditions, and the optimal temperature for development is 27 to 30°C.

In case of low temperature and drought, the growth will be poor and the yield will be seriously affected.

Taro can also be used as an ornamental plant similar to philodendron and dieffenbachia.

There are approximately 100 different varieties of taro; some are oval-shaped like sweet potatoes, while others are mostly round.

Taro has less odd shapes than other tuber plants.

Taro can grow up to 6 feet tall and has broad leaves; however, the young shoots are edible after being blanched in boiling water.

However, the leaves and buds are less useful in Western markets.

The tuber part is dark brown, the outer skin is ring-shaped and quite rough, and there are hairs on it.

The pulp is white, off-white and purple-grey, and some have pink or brown textures.

Efficacy and functions of taro 1. Strengthening immunity can enhance the body's immune function and has an auxiliary therapeutic effect on radiotherapy, chemotherapy and rehabilitation after cancer surgery.

2. Cleans teeth and prevents caries. The content of fluoride is high, so taro has the effect of cleaning teeth, preventing caries, and protecting teeth.

3. Detoxification and anti-cancer taro contains a mucus protein, which can produce immune globulin after being absorbed by the human body and improve the body's resistance. Therefore, taro can detoxify and inhibit and digest cancer toxins in the human body, and can be used to prevent and treat tumors.

and other diseases.

4. Buzhongyiqi coordinates the acid-base balance of the human body to achieve beautification and black hair effects. It can also be used to prevent and treat hyperacidity. Taro can also increase appetite and help digestion.

Nutritional value of taro 1. Taro is rich in protein, calcium, phosphorus, iron, potassium, magnesium, sodium, carotene, niacin, vitamin C, B vitamins, saponin and other ingredients, and contains minerals

Among them, the fluorine content is relatively high.

2. Taro is also rich in mucus saponins and various trace elements.

Tips for cooking taro Since the mucus of taro contains saponins, which can irritate the skin and itch, you need to be careful when peeling raw taro. You can pour some vinegar in your hands, rub it and then peel it. The taro will not hurt you.

However, if you have unhealed wounds on your hands, you cannot use this method. Peeled taro will itch even more when it comes into contact with water and then on the skin. Therefore, peel the taro without washing it first, and keep your hands clean.

The dryness can reduce the occurrence of itching. If you accidentally touch the skin and it is itchy, applying ginger or baking it on the fire for a while or soaking it in vinegar and water can relieve itching.

Taboos for eating taro 1. People with phlegm, allergic constitution, and weak gastrointestinal system should eat less.

2. Diabetic patients should eat with caution.

3. People with food stagnation, stomach pain, and gastrointestinal dampness and heat should not eat.

4. Raw taro is slightly poisonous and must be cooked thoroughly before eating.