The edible part of taro is a spherical root, which looks like a small potato with a diameter of 2 ~ 4 cm. Its skin is yellow-brown, and its meat is like potatoes, but it tastes like chestnuts, sweet and delicious, with endless aftertaste, hence the name taro. Taro is rich in nutrition.
Extended data
How to eat taro:
Chinese mainland 1:
Steamed or boiled, optionally dipped in sugar or not. Not food. Taro rice, fried with taro and rice, is also a staple food that many people in China like.
2. Vietnam:
Taro is one of the ingredients of Vietnamese spring rolls and is also used to make cakes, puddings, soups and other snacks.
Taro belongs to monocotyledonous plants. The embryo in monocotyledonous plant seeds has only one terminal leaf, and the main root is underdeveloped, so it is mostly fibrous root; The vascular bundles in the stem are scattered and not arranged into cambium, so they cannot be gradually thickened by the development of cambium.
Monocotyledons are actually evolved from ancient dicotyledons, which are one of the specialized branches of dicotyledons, which makes the traditional dicotyledons classified as a joint group and no longer regarded as an effective classification.
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