Sprouted taro is edible. The reason why potatoes can't be eaten when they sprout is because of the production of lobelia. And taro is free of lobelia, so there is no such problem. So taro after sprouting we can also be safe to eat.
Taro, also known as taro, taro, Tennessee plants underground bulb, shape, flesh varies according to species, usually eaten for small taro. Perennial tuberous plants, often cultivated as annual crops. Leaf blade peltate, petiole long and fat, green or purplish-red; plant base to form short shrunken stems, and gradually accumulate nutrients into a fleshy bulb, called "taro" or "mother taro", spherical, ovate, ellipsoid or lumpy and so on.
The mother taro has a brain bud in each section, but the axillary buds in the lower and middle nodes of the strongest activity, the first tiller occurs, the formation of a small bulb is called "taro", and then from the son of taro occurs "grandson taro", in the appropriate conditions, the formation of great-grandson or great-grandchildren taro The first is the "grandchildren", and then the "grandchildren".
Expanded Information:
1. p>1.food qualities
Taro, also known as taro, is the underground fleshy bulb of taro, a perennial herb in the family of Amanita phalloides. Taro taste soft, sweet and sticky, nutritional value similar to potatoes, and does not contain lobelia, easy to digest and does not cause poisoning. Is a good alkaline food. Taro can be steamed or boiled, but must be thoroughly steamed or boiled.
2. Nutritional composition
According to scientific determination, each 100 grams of taro contains:
Moisture: 78.6 (g), ash: 0.9 (g), carotene: 160 (mg), iron: 1 (mg), calories: 79 (kcal): thiamine: 0.06 (micrograms), calcium: 36 (mg), zinc: 0.49 (mg), energy: 331 (kJ), Riboflavin: 0.05 (mg), Phosphorus: 55 (mg), Selenium: 1.45 (mcg), Protein: 2.2 (g), Niacin: 0.7 (mg);
Potassium: 378 (mg), Copper: 0.37 (mg), Fat: 0.2 (g), Vitamin C: 6 (mg), :Na: 33.1 (mg), Carbohydrate : 18.1 (g), Vitamin E (T): 0.45 (mg), Magnesium: 23 (mg), Dietary Fiber: 1 (g), Vitamin A: 27 (mg), Manganese: 0.3 (mg).
3. Nutritional benefits
Taro is flat, sweet, pungent, with a small poison. It can benefit the spleen and stomach, regulate the middle qi, resolve phlegm and disperse knots. It can be used to cure the diseases such as poor diet and fatigue, scar ulcers and tuberculosis, long diarrhea and blood, carbuncle and poison.
Taro contains minerals, fluorine content is high, has a clean teeth, caries prevention, protection of teeth.
Taro contains a variety of trace elements, can enhance the body's immune function, can be used as a cancer prevention and treatment of common medicinal staple food.
4. The best way to eat
Taro eating methods are many. Boiled, steamed, deterrent, baked, roasted, burned, fried, braised, fried can be. The most common practice is to eat taro boiled or steamed and dipped in sugar; taro barbecue meat or taro cut into diced pieces, mixed with corn in porridge.
5. raw food tabo
Taro raw food has a small poisonous hot food should not be too much, easy to cause stuffiness or gastrointestinal stagnation.
6. Storage method
Suitable for storage in a cool place, put into the refrigerator instead of more prone to bad. Taro does not tolerate low temperatures, so fresh taro must not be placed in the refrigerator, in temperatures below 7 ℃, should be stored with the warmer indoor place, to prevent rotting due to frostbite.
Nutritional analysis
1. Taro is rich in protein, calcium, phosphorus, iron, potassium, magnesium, sodium, carotene, niacin, vitamin C, B vitamins, saponins and other ingredients, the minerals contained in the fluorine content is higher, has a clean teeth to prevent caries and protect the teeth of the role of;
2. As a common medicinal staple food for the prevention and treatment of cancerous tumors. In cancer surgery or postoperative radiotherapy, chemotherapy and its rehabilitation process, there is an auxiliary therapeutic role;
3. Taro contains a mucus protein, absorbed by the human body can produce immunoglobulin, or antibody globulin, which can improve the body's resistance. Therefore, Chinese medicine believes that taro can detoxification, the body's carbuncle, swelling and poisonous pain, including cancerous toxins have inhibited the role of elimination, can be used to prevent and control tumors and lymphatic tuberculosis and other diseases;
4. Taro is alkaline food, can neutralize the body's accumulation of acidic substances, to adjust the acid-base balance of the human body, resulting in cosmetic beauty, black hair, but also can be used to prevent and control hyperacidity;
5. Taro is rich in Mucus saponin and a variety of trace elements, can help the body to correct the physiological abnormalities caused by the lack of trace elements, at the same time can enhance appetite, help digestion, so Chinese medicine that taro can be complementary to the gas.
Taro is rich in nutrients, contains a lot of starch, minerals and vitamins, both vegetables, but also food, can be cooked, dried or powder. Taro has a soft, sticky taste, rich in nutrients, can do dishes and do a variety of snacks, crispy and delicious,
Taro has about 100 different kinds; some are oval similar to sweet potatoes, while most others are round. Taro has fewer strange shapes than other tuberous plants. Taro can grow up to 6 feet tall and has broad leaves; however, the shoots are edible after being scalded in boiling water. However, the leaves and shoots have fewer uses in Western markets.
The tubers are dark brown and have a ringed, rough, hairy outer skin. The flesh is white, beige and purplish gray, and some have a pink or brown texture.
Can I eat sprouted taro? In addition to potatoes sprouting will produce toxins, resolutely can not eat, many plants sprouted is also very tasty, such as soybean sprouts, mung bean sprouts, sprouted beans, etc., peanuts sprouted can also be good vegetables to eat. Taste and nutrition are very rich. Taro sprouting and no toxins produced. Therefore, sprouted taro is edible, as long as no toxins are generally still edible, the taste will also change.
Eating suggestions
Eating options
1. Taro contains indigestible starch and calcium oxalate crystals, however, the calcium oxalate has a bitter taste and will make the skin allergic, but after cooking will disappear. The flesh turns gray or lavender when cooked. Taro is cooked in a similar way to potatoes. Taro makes a thicker soup when simmered, and it absorbs the broth from other ingredients. Potatoes and taro are delicious fried or pan-fried into thin slices and drizzled with sauce, or sliced and cooked with syrup for a dessert. The leaves of taro can also be cooked to resemble spinach and can be wrapped in other foods and baked. However, the calcium oxalate in the leaves is destroyed by cooking.
2. Taro peeling method: the skin of the taro into a small bag (only half a bag) with a hand to grab the mouth of the bag, the bag on the concrete floor a few times, and then pour out the taro, you can find taro skin all off. Taro contains more starch, eat too much at a time will lead to bloating;
3. Raw taro has a small poison, food must be cooked; raw taro juice easy to cause localized skin allergies, can be used to ginger rub to solve it.
Suitable for the crowd
General population can be eaten.
1. Especially suitable for weak people to eat;
2. For phlegm, allergic body (urticaria, eczema, asthma, allergic rhinitis), children stagnant food, poor appetite, and diabetic patients should be eaten; at the same time, stagnant stomach, stomach pain, intestinal and gastrointestinal hot and humid people to avoid eating.
Use
1, taro mucus contains a complex compound, heat can be decomposed, this substance has a therapeutic effect on the body, but the mucous membranes of the skin has a strong stimulus, so when peeling and washing taro, the skin of the hand will be itchy, baked on the fire can be relieved, so peeling and washing taro is best to wear gloves;
2, taro must be cooked when cooking
Baidu Encyclopedia: Taro
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