Because taro contains a mucin, it can produce immunoglobulin, or antibody globulin, which can improve the body's resistance. So many people think that eating taro is equivalent to injecting immunoglobulin.

what is immunoglobulin?

immunoglobulin is a kind of immunoglobulin with antibody activity or similar chemical structure to antibody, and it is an important immune effector molecule. Protein is produced by lymphocytes of animal immune system, which can be transformed into antibodies after being induced by antigens. Antibodies produced after vaccination or toxoid injection are essentially immunoglobulins.

nutritional value of taro

1. Taro is a good food in our daily life. It is rich in protein and starch, vitamins, minerals and trace elements such as potassium, calcium and phosphorus needed by human body. Among them, vitamin B and C are rich, and also contain a lot of fluorine, which can effectively prevent dental caries and protect dental health.

second, taro is rich in dietary fiber, which can moisten the intestines and relieve constipation and help the body to detoxify. The biggest advantage of eating taro is that it is an alkaline food, which can neutralize the acidic substances in the body and is beneficial to the acid-base balance of body fluids. People who usually have sour body fluids often eat taro, which will effectively improve their acidic constitution, such as high uric acid. Its sticky ingredients are the essence of food, which can moisten the viscera and nourish the whole body tissues and cells. Regular consumption of taro can strengthen the spleen and stomach, promote digestion, absorption and metabolism.

How to eat taro

There are many ways to eat taro, such as cooking, frying, frying, steaming and stewing. The most common ones are basically taro roast chicken, taro steamed ribs, braised taro and so on. You can also stir-fry, or cook sticky white sugar or brown sugar, make soup, peel and beat into juice, steam steamed bread, pancakes and cakes. The most convenient thing is to eat it when it is cooked, and some people cook it for a long time, then put it in the refrigerator for quick freezing, and then take it out and heat it when eating, which is not only convenient, but also effectively stores taro.