Taro is taro.

Taro is 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 an annual crop.

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 tuberous 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".

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Nutritional value of taro

Taro is rich in nutrients, color, aroma and taste, was once considered the king of vegetables. It is determined that each hundred grams of fresh taro, containing protein 5.15 grams, 0.28 grams of fat, carbohydrates 12.71 grams, calcium 170 milligrams, phosphorus 80 milligrams. Its protein content of yam 2.1 times. Eating it has scattered accumulation of gas, detoxification of the spleen, clearing heat and suppressing cough of the medicinal effect. Taro cooking methods, burning, frying, stewing can be, with its chicken, pork stew, burning, the flavor is not greasy, crispy and not rotten. Historically, it is the New Year's festivals, celebrations and feasts on the necessary superior dishes.

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