Taro, also known as taro, is the underground fleshy bulb of taro, a perennial herb of Araceae. Taro tastes soft, sweet, fragrant and glutinous, and its nutritional value is similar to that of potatoes. It contains no solanine, is easy to digest and will not cause poisoning. It is a good alkaline food. Taro can be steamed or boiled, but it must be steamed or cooked thoroughly.

nutritional ingredient

According to scientific determination, every100g of taro contains:

Moisture: 78.6 (g), ash: 0.9 (g), carotene: 160 (mg), iron: 1 (mg), heat: 79 (kcal), thiamine: 0.06 (mg), calcium: 36 (mg).

Nutritional efficacy

Taro is flat, sweet, pungent and slightly toxic. It can tonify the spleen and stomach, regulate middle qi, resolve phlegm and dissipate stagnation. Can be used for treating anorexia, fatigue, tuberculosis, chronic dysentery, hematochezia, carbuncle and other diseases.

Among the minerals contained in taro, fluorine content is high, which has the functions of cleaning teeth, preventing caries and protecting teeth.

Taro contains a variety of trace elements, which can enhance human immune function and can be used as a staple food to prevent and treat cancer. It has a good auxiliary function in cancer surgery or postoperative radiotherapy, chemotherapy and rehabilitation.