Taro is a kind of taro, which belongs to the rhizome of Araceae perennial herb. Its skin is brown or yellow, and it is oval. Taro meat is white, and its taste is soft. When it is preserved, it should be placed in a ventilated, dry and shaded environment. During eating Taro, persimmon and banana should not be eaten to avoid abdominal pain.

What's the name of taro?

1. Variety introduction

Taro, also known as taro, is the rhizome of perennial herbs, which ripens in spring and autumn every year. Its fruit surface is brown or brownish yellow, its shape is spherical, its flesh is white, it is rich in starch and vitamins, and its taste is soft and sweet.

2. Preservation method

When storing taro, you can spread a layer of straw in the cellar, and then pile it on top of the straw, or pile it directly in a ventilated, breathable and dry environment, but the storage time should not be too long. If taro is found to be rotten, it cannot be eaten.

3. Taboos

Taro is rich in starch and should not be eaten with persimmon, otherwise the tannic acid in persimmon will react with starch to form stones, and Taro can not be eaten with banana, so the nutritional components of the two will conflict, leading to abdominal pain and bloating.