Taro.

Native to Asia, taro is one of the world's oldest crops, originating in the middle of the field, Indo-China and Malay-Singapore and other tropical swamp areas. The history of cultivation in China can be traced back to the period of war back in the first century BC.

Calories per 100 grams 56/Kcal.

Nutritional benefits: laxative, improves resistance, protects teeth.

The way to cook: taro can be steamed or boiled, steamed without the need to remove the skin, with a high-fire steaming is expected to be 15-20 minutes to become ripe; taro should not be eaten raw, easy to poison.

Stored in the shade for 30/Day.

Good with: red dates, beef, pork, barley.

Contraindication: sweet potato a gastrointestinal discomfort; persimmon a gastrointestinal discomfort.

About taro those things, taro nutritional value how?

Taro is rich in nutritional value, rich in protein, minerals, vitamins and so on. Taro contains minerals, fluorine content is high, with the role of protecting teeth, contains polysaccharides on the lowering of lipid defense and blood sugar has a role in promoting. Taro contains a mucus protein, absorbed by the body can produce immunoglobulin, improve human immunity.

Big taro or small taro?

The edible part of the taro is the bottom bulb, there are 2 different strains, one is the multi-child taro, a taro below a lot of small bulbs, and the other kind of one-child taro, that is, a taro below only a large bulb, this is more common in the south, the more famous are the Lipu taro, produced in Lipu, Guilin, and the other in the south of the water village is also very common; the palisades surrounded by water on all sides to meet the taro The biggest hobby of taro - drinking water.