Taro refers to taro, which is the same plant. Taro is also called taro, taro milk, taro ghost, taro, taro and so on. The underground bulbs of Araceae are different in shape and meat quality, and are usually eaten as taro. Perennial tuberous plants, usually cultivated as annual crops.

Taro can be used as a dish, cooked and fried, or cooked to satisfy hunger. Taro contains a variety of nutrients, mainly rich in carbohydrates. Every 100g contains starch 17.5g and protein 2.2g, which is higher than ordinary vegetables, so taro can be used as a staple food.

Steamed taro, baked taro, taro soup, taro dishes, taro cakes, taro cakes, small taro can be exchanged for dozens of dishes, and even the food is eaten with relish. Taro, soft and delicate, is famous for its sweetness and delicacy.

In addition, taro also contains minerals such as calcium, phosphorus and iron, as well as various vitamins such as carotene, thiamine, riboflavin, nicotinic acid and vitamin C, which have certain nutritional value to human body.