Taro taro is also called taro, taro milk, taro ghost, taro and taro. Taro can be eaten as a dish, cooked and fried, or cooked to satisfy hunger and take medicine blindly. Taro contains a variety of nutrients, mainly rich in carbohydrates. Every 100g contains starch 17.5g and protein 2.2g, which is higher than ordinary vegetables, so taro can be used as a staple food. Steamed taro, baked taro, taro soup, taro dishes, taro cakes, taro cakes, small taro can be exchanged for dozens of dishes, and even the food is eaten with relish. Taro, soft and delicate, is famous for its sweetness and delicacy. Taro is rich in vitamins and minerals, and has the medicinal value of clearing away heat and resolving phlegm, reducing swelling and relieving pain, moistening intestines and relaxing bowels. In addition, taro also contains minerals such as calcium, phosphorus and iron, as well as various vitamins such as carotene, thiamine, riboflavin, nicotinic acid and vitamin C, which have certain nutritional value to human body. (※ Taro ※ (100g) This food contains the following nutrients. Name, quantity, calorie, 79 calories, three nutrients, name, number, name, number, name, number, protein 2.2g fat, 0.2g carbohydrate 17. 1g cholesterol dietary vitamin name, number, name, number of cholesterol dietary fiber 1g major vitamins and trace elements name, number, name, number of vitamin A 27 micrograms of carotene. 160 μ g vitamin B 1 0.06 mg vitamin B2 0.05 mg vitamin c6mg vitamin E 0.45 mg nicotinic acid 0.7 mg calcium 36 mg iron 1 mg zinc 0.49 mg sodium taro, also known as chestnut, whose scientific name is meituluan. Bean material, a creeping perennial herb, is generally cultivated as an annual. The tuberous root is spherical, shaped like a small potato, with a diameter of 2~7.5 cm, yellowish brown skin and white meat, which is an edible part that people seek to cultivate. Because its meat is like potatoes, but its taste is neither sweet potato nor taro, nor potatoes, like chestnuts, sweet and memorable after eating, so it is named taro. Taro is rich in nutrition, good in color, aroma and taste, and was once known as the king of vegetables. According to the determination, every 100 grams of fresh taro contains protein 5. 15g, fat 0.28g, carbohydrate 12.7 1g, calcium 170mg and phosphorus 80mm. Its protein content is 2. 1 times that of Chinese yam. Eating it has the effects of dispersing stagnation, regulating qi, detoxicating, invigorating spleen, clearing away heat and relieving cough. There are three cooking methods of taro: burning, frying and stewing. When stewed with chicken and pork, it is fragrant but not greasy, crisp but not rotten. It has always been a must-have for festivals and festive banquets. Haimen has mild climate, fertile soil, suitable soil quality, good drainage and superior ecological environment for high yield of taro. As early as the Qing Dynasty, taro was introduced from America and planted in the coastal areas of central China. After years of cultivation and domestication, the climate and soil in Haimen and other places are most suitable for taro to breed and grow, so taro finally settled in Haimen and other places, which is one of the famous dishes in Haimen. In recent years, the city's planting area is about 4000 mu, with an annual output of 3000 tons. Analysis of nutritional value of potato. In China, different regions have different names. Potatoes, yam and yam eggs are called in the north, and sweet potatoes and yam are called in Jiangsu and Zhejiang. It is called the five major food crops in the world together with corn, wheat, rice and oats. Potatoes were first wild in the mountainous areas of Peru, Bolivia and Ecuador in South America, and were introduced to China at the beginning of17th century. According to the determination, every100g of potato contains 2.3g of protein, 0.3g of carbohydrate16.6g of crude fiber, 0.0g of fat, and minerals such as calcium, phosphorus, iron, vitamins A, B, C and nicotinic acid. Among them, every 1 00g of fresh potatoes contains 40 mg of vitamin C, which is1times higher than that of apples. It contains seven times as much fat as apples; Vitamin B2 and iron are three times that of apples; Phosphorus is twice that of apples; Sugar and calcium are equivalent to apples. From the point of view of nutrition, the nutritional value of 1 kg potato is equivalent to 3.5 kg apple, so Europeans call potatoes "underground apples". Nutritionists believe that potatoes contain very low heat energy, and the heat produced by fresh potatoes per100g is only 368 kilojoules, while the heat produced by rice and flour per100g is as high as 1465 kilojoules, so eating potatoes will not lead to obesity. Potatoes are also the perfect first-class food. Experts in Europe and America point out that people can get all the food elements they need by eating only whole milk and potatoes every meal, so potatoes are worthy of the title of "second bread" in Europe and America. Chinese medicine believes that potatoes are sweet and have the effects of harmonizing stomach, invigorating qi and spleen, strengthening body and tonifying kidney, diminishing inflammation, promoting blood circulation and disinfection. Can be used for treating dyspepsia, anorexia, chronic stomachache, arthralgia, habitual constipation, muscle and bone injury, parotitis, gastric and duodenal ulcer, skin eczema, etc. Modern medicine believes that potato fiber is tender and has no irritation to gastrointestinal mucosa, and potato juice has a certain therapeutic effect on hyperacidity and gastric and duodenal ulcers. It is also rich in potassium salt, so it can treat indigestion. Raw mashed potatoes can be used to treat skin burns, traumatic swelling and pain, rheumatoid arthritis, etc. A report from the Science Conference in New Delhi, India, claimed that potato skin dressing had a miraculous effect on skin burns. Kasmin, a burn expert in a hospital in Mumbai, said: "Potato skins are very easy to use. You won't bleed when you apply it again. It didn't hurt when it was taken out. Potato skin can prevent skin from becoming dry due to water evaporation and help burn parts recover quickly. " He also pointed out: "Potato skin is not sensitized and has low fiber content, so it will not stimulate new tissues and protect the wound from bacterial invasion." ≮ Efficacy ≯ Potato is a kind of food with low calorie, multiple vitamins and trace elements, and it is an ideal diet food. Science has proved that foods with high potassium content can reduce the incidence of stroke. Potatoes contain as much as 300 mg of potassium per100g. Experts believe that eating 5~6 potatoes a week can reduce the risk of stroke by 40%. Traditional Chinese medicine believes that potatoes have the effects of regulating stomach, invigorating qi and spleen, strengthening the body and tonifying kidney, diminishing inflammation, promoting blood circulation and reducing swelling, and can be used for the adjuvant treatment of dyspepsia, habitual constipation, mental fatigue, chronic stomachache, joint pain and skin eczema. Potatoes are effective in adjuvant treatment of dyspepsia and are high-quality health food for patients with stomach diseases and heart diseases. ≮ Suitable for people ≯ Everyone can eat. People who want to lose weight should especially eat it. ≮ Usage ≯ Every time, medium 1 (about130g). ≮ Special tips ≯ Potatoes should be peeled and eaten, and the parts with bud eyes should be dug out to avoid poisoning. Potatoes are easy to oxidize and turn black after cutting, which is a normal phenomenon and will not cause harm. People often put chopped potato chips and shredded potatoes into water to remove excessive starch when cooking. But be careful not to soak things for too long, resulting in the loss of nutrients such as water-soluble vitamins. ≮ Health traffic lights ≯ Don't eat potatoes with blue skin or sprouting to prevent solanine poisoning. ≮ Main nutrient ≯ Vitamin (Mg) A (μg) B1B2B12 (μ g) C D (μ g) E50.1.030.18-/kloc-.