Yes.

Taro must be cooked before it can be eaten. Only high temperatures can decompose substances harmful to the human body in taro mucus, and at the same time eat healthy and delicious nutrients. Eating raw or undercooked taro will cause food poisoning. Generally, numbness of the mouth and tongue, irritation of the throat, diarrhea, and gastrointestinal effusion will occur. stagnation.

Don’t eat too much taro. Taro is an alkaline food, while the human body is acidic. After eating taro, taro is neutralized in the stomach and secreted into gastric acid, which affects the function of the gastrointestinal tract and causes indigestion. .

Extended information:

Common sense when purchasing taro:

1. Look at the appearance. Choose taro that is well-proportioned and undamaged, peel away the fur, and carefully observe whether there are any mold, dryness, or spots. ?

2. Pinch. Fresh taro often has an earthy smell and is relatively hard when pinched. If it becomes soft, it means it is not too fresh. ?

3. Weigh with hands. Weigh taros of the same size with your hands. The lighter the taro, the higher the starch content and less moisture, and the taste will be doughy. Heavier means more water, and the texture and taste are not as good as light ones.

4. Look at trachoma. There are usually many small pits with soil in the root area, which are called trachoma. Generally, taro with more trachoma tastes better. If the surface looks smoother, the taste is average. ?

5. Look at the roots. Use a knife to make a small opening at the root of the taro. If a relatively viscous white liquid flows out and dries quickly into powder, it means the taro is of good quality. ?

6. Look at the texture. Generally, merchants will cut large taro in half for sale. At this time, it is necessary to look at its cross section: the denser the purple-red lines, the better, indicating that the taro eats flour; the sparser the lines in the cross section, the more blank spaces. It means that taro is not delicious. ?

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