Question 1: What types of taro are there? Alias: green taro, taro, taro, taro, taro, tulip, betel nut taro, big head taro.

Types

Sweet taro (also known as betel nut taro), Longdong early taro, red bud taro, dog claw taro, silver taro, green water taro, red water taro, multi-seeded taro, Kui taro, multi-headed taro, etc...

Oxfoot black taro, also called late taro, the plant height is 130 cm, each plant has 20--27 taro seeds, most of which are oblong The shape and buds are white, each one weighs 50-100 grams, contains a lot of starch, is slightly sweet, and has good quality. It germinates in early March, is planted in mid-to-late April, and is harvested in September-October. The yield per mu is 3,000 kilograms.

Baita taro is an early mature variety in China. The plant height is 120 cm. Each plant has 15--19 taros. Most of the taros are oval and have white buds. Each one weighs 50-- 100 grams, the meat is tender and soft, with high starch content and high quality. It is germinated in early March, planted in mid-April, and harvested in August-September. The yield per mu is 3,000 kilograms.

Lipu taro is famous for its large taro. A single mother taro weighs 1000-1500 grams, the plant height is 150 centimeters, and each child taro weighs more than 5 kilograms. It is suitable for areas with rich organic matter and good drainage and irrigation conditions. Garden cultivation. Germination occurs from late March to early April, planting occurs in mid-to-late April, and harvesting occurs in October-November. The yield per mu is 4,000 kilograms.

Question 2: What kind of fruit does taro belong to, and what foods does it conflict with? Taro, also known as taro and taro, is the underground corm of araceae plants. The shape and meat quality vary depending on the variety. The small taro is usually eaten. . Raw food is slightly toxic and hot food should not be eaten too much as it can easily cause stuffiness or gastrointestinal stagnation. Eating taro and banana together will cause stomach discomfort and pain.

Question 3: What varieties of taro are there? Taro is a perennial tuber plant often cultivated as an annual crop. The leaves are shield-shaped, with long and fat petioles, green or purple; a shortened stem forms at the base of the plant, which gradually accumulates nutrients and enlarges into a fleshy bulb, called "taro" or "mother taro", which is spherical, oval, oval or massive. wait. Each node of the mother taro has a brain bud, but the axillary buds in the middle and lower nodes are the most active and produce the first tillering, forming a small bulb called a "child taro", and then the "grand child taro" develops from the child taro. Under suitable conditions, great-grandson or great-great-grandson taro can be formed.

Chinese scientific name: taro

Latin scientific name: Colocasia esculenta (L.) Schoot

Alias: Green taro, taro

World : Kingdom Planta

Phylum: Angiosperms

Class: Monocotyledonta

Order: Alismatales

Family: Araceae Family

Genus: Colocasia

Catalog

Plant information

Taro varieties Red taro

White taro< /p>

Nine-head taro

Areca taro

Nutritional analysis

How to purchase

Consumption suggestions

Suitable group of people

Cooking instructions

Cooking method Taro and sago paste

Taro with pork belly

Sanded taro

Taro pork ribs stew

Stir-fried diced pork with taro

Braised taro

Sauce-flavored taro clips

Roast chicken with taro< /p>

Shrimp and Taro Stew

Food Competencies

Therapeutic Effects and Medicinal Effects

The Effects of Taro

Planting

The custom of eating taro during the Mid-Autumn Festival

The story of Lin Zexu and the betel nut plant information

Taro varieties red taro

white taro

Nine-headed taro

Areca taro

Nutritional analysis

How to purchase

Consumption suggestions

Suitable groups< /p>

Cooking Instructions

Cooking Method Taro Mushroom Sago

Taro Braised Pork

Sanded Taro

Taro Pork Ribs Clay pot

Stir-fried diced pork with taro

Braised taro

Sauce-flavored taro clips

Roasted chicken with taro

Shrimp and taro stew

Therapeutic effects of foods that conflict with each other

Medicinal effects of taro Planting Customs of eating taro during the Mid-Autumn Festival The story of Lin Zexu and the betel nut taro expands Edit this section of plant information

Synonyms: Crouching owl ("Historical Records"), taro Kui ("Han Shu"), taro root ("Han Shu" Yan Shigu's annotation), Tu Zhi ("Bie Lu"), taro milk ("How to Plant Taro") , taro ("Chinese Medical Dictionary"). Features and characteristics: It likes high temperature and humidity, is not drought-tolerant, is relatively shade-tolerant, and has the characteristics of an aquatic plant. It can be cultivated in paddy fields or dry land. The root system has weak absorptive capacity and requires sufficient water during the entire growth period

; it has wide adaptability to soil, and fertile, deep, clay soil with strong water retention capacity is suitable; seed taro begins to germinate and grow at 13 to 15°C The optimum temperature is above 20°C. Corms are formed under short-day conditions, and the optimum temperature for development is 27-30°C. In case of low temperature and drought, the growth will be poor and the yield will be seriously affected. Distribution: Originated in India, it is most planted in the Pearl River Basin and Taiwan Province in China, followed by the Yangtze River Basin, and is also planted in other provinces and cities.

Edit this section of taro varieties

Plants of the betel nut taro

The main varieties of taro among the people are: red taro (also known as red bud taro), White taro (also known as white bud taro), nine-head taro (dog's claw taro), betel nut taro (called Lipu taro in Guangxi), etc. Red taro is named after the red buds it sends out. When cut into pieces, there is no obvious difference in color and taste from white taro.

Red taro

The plant height is 90-100 cm, the leaves are broad and oval, and the petioles are lavender. The mother taro is larger, nearly round, with 7-10 sub-taros per plant. The sub-taros are fat, thick-skinned, brown, white flesh, bright red buds, and the yield per plant is 0.85-1 kg. Contains more starch and is of high quality. Taro can be eaten fresh or dried. Medium rare. The growing period is 210-240 days, the planting period is from February to March, and the harvest is from September to October. The yield per mu is 1500-1700 kilograms.

White taro

The sprouts are white, the petioles are green, and other shapes are basically the same as red taro. White taro and red taro are rarely eaten directly because they are not easy to cook. They are usually mashed to make cooked products such as taro. What people eat directly is the "zi taro" that has sprouted for the first time and formed a small bulb. This is the egg-sized taro that people often see in supermarkets.

Nine-Headed Taro

The plant height is 80-90 cm. The leaves are broad and ovate, with green petioles. The mother taro and the child taro grow in clusters, with slightly more child taro. The bulbs are obovate, brown, and have white flesh. The yield per plant is 1.5 kilograms, the meat is smooth and light in taste. Vegetable food and dried for medicinal purposes. Late maturing, with a growth period of 270-300 days. The planting period is from February to March and harvested from November to December. The yield per mu is 2,500-3,000 kilograms. The taste of Kutou taro is slightly better than white taro and red taro.

Areca taro...>>

Question 4: What type of plant is taro and what family is it? What genus? I need detailed and accurate answers. Thank you. Taro: Scientific name: Colocasia esculenta (L.) Schoot, Araceae, genus Colocasia. Perennial tuber plant, often cultivated as an annual crop.

Question 5: What is taro? Taro, also known as taro or taro, is the underground corm of araceae plants. Its shape and meat quality vary depending on the species. Small taro is usually eaten. Perennial tuber plants, often cultivated as annual ingots. The leaves are shield-shaped, with long and fat petioles, green or purple; a shortened stem forms at the base of the plant, which gradually accumulates nutrients and enlarges into a fleshy bulb, called "taro" or "mother taro", which is spherical, oval, oval or massive. wait. There is one brain bud in each node of the mother taro, but the axillary buds in the middle and lower nodes are the most active, and the first tillering occurs, forming a small bulb called "child taro", and then "grand taro" develops from the child taro. Under suitable conditions, great-grandson or great-great-grandson taro can be formed.

Question 6: Is taro a starchy food? What are starchy foods? Yes, all food crops contain starch, including corn, rice, flour, mung beans, broad beans, and peas, which can be made into The latter three types of starch are what make vermicelli. Sweet potato (sweet potato), potato, lotus root (lotus root), etc. are the types of potatoes. And the starch content is relatively high. Generally speaking, leafy vegetables among vegetables have less starch content. < /p>

Question 7: What is the name of taro? The scientific name of taro is Colocasia esculenta (L.) Schoot. It is also known as green taro, taro and other families. "Book"), taro root ("Book of Han" Yan Shigu's annotation), Tu Zhi ("Bie Lu"), taro milk ("How to grow taro"), taro ("Chinese Medical Dictionary"). Characteristics and characteristics: It is a perennial tuber plant, often cultivated as an annual crop. The leaves are shield-shaped, with long and fat petioles, green or purple; a shortened stem forms at the base of the plant, which gradually accumulates nutrients and enlarges into a fleshy bulb, called "taro" or "mother taro", which is spherical, oval, oval or massive. wait. There is one brain bud in each node of the mother taro, but the axillary buds in the middle and lower nodes are the most active, and the first tillering occurs, forming a small bulb called "child taro", and then "grand taro" develops from the child taro. Under suitable conditions, great-grandson or great-great-grandson taro can be formed. It likes high temperature and humidity, is not drought-tolerant, is relatively shade-tolerant, and has the characteristics of an aquatic plant. It can be cultivated in paddy fields or early lands. The root system has weak absorptive capacity and requires sufficient water throughout the growth period; it has wide adaptability to soil, and fertile, deep, clay soil with strong water retention capacity is suitable; seed taro begins to germinate at 13 to 15°C, and the suitable growth temperature is above 20°C, and bulbs It is formed under short-day conditions, and the optimal temperature for development is 27 to 30°C. In case of low temperature and drought, the growth will be poor and the yield will be seriously affected. Distribution: Native to India, introduced from Southeast Asia, South China, Japan and other places during the Japanese colonial period. In my country, the Pearl River Basin and Taiwan Province have the most plantings, followed by the Yangtze River Basin, and are also planted in other provinces and cities. Main uses: It is rich in nutrients and contains a large amount of starch, minerals and vitamins. It is both a vegetable and a grain. It can be cooked, dried or milled. Since the starch particles of taro are small, only one-tenth of potato starch, its digestibility can reach 98.8%. In terms of taro processing, taro powder and taro paste fillings can be made into taro powder and taro paste to extend storage. Taro can also be used as an ornamental plant similar to Philodendron and Dieffenbachia. There are approximately 100 different varieties of taro; some are oval-shaped like sweet potatoes, while others are mostly round.

Taro has less odd shapes than other tuber plants. Taro can grow up to 6 inches tall and has broad leaves; however, the young shoots are edible after being blanched in boiling water. However, the leaves and buds are less useful in Western markets. The tuber part is dark brown, the outer skin is ring-shaped and quite rough, and there are hairs on it. The pulp is white, off-white and purple-grey, and some have pink or brown textures. Suggestions for use: Taro contains indigestible starch and calcium oxalate crystals. However, calcium oxalate has a bitter taste and can cause skin irritation, but it will disappear after cooking. The flesh turns gray or lavender when cooked. Taro is cooked similar to potatoes. After stewing taro, the soup will become thicker, and taro can easily absorb the soup from other ingredients. Potatoes and taro are delicious when fried or fried into thin slices and topped with sauce. They can also be sliced ??and boiled with syrup to make a dessert. Taro leaves can also be cooked, making them look like spinach and used to wrap other foods for baking. However, the calcium oxalate in the leaves is destroyed after cooking. How to purchase: Choose taro that is firmer and has no spots. Freshness can be checked by cutting the pulp, but the best way to judge the quality of the pulp is to cut the taro in half. Processing method: After peeling the taro, if it will not be used immediately, it must be soaked in water. The best way to peel is in running water or with gloves on, as taro's slime can cause skin irritation. Cooking method Taro can be boiled (about 20 minutes), steamed or microwaved, or roasted (about 25 minutes), but the pulp will become drier and have a stronger flavor. If you apply cream or sauce, etc., the taro will be less dry. Storage method: Place taro in a dry, cool place with good ventilation. Eat it as quickly as possible after purchasing it because taro tends to become soft. Taro leaves must be wiped clean with a damp cloth and then placed in a plastic bag with holes. They can be kept in the refrigerator for a few days. Medicinal uses of taro Traditional Chinese medicine believes that taro has the effects of appetizing, promoting body fluids, reducing inflammation and analgesia, tonifying qi and nourishing the kidneys, etc. It can treat stomachache, dysentery, chronic nephritis, etc. According to nutritional analysis, taro contains sugar, dietary fiber, vitamin B complex, potassium, calcium, zinc, etc., of which dietary fiber and potassium are the most abundant.

Question 8: What kind of taro is this? Don't say it's a big wild taro! Seek academic name. Taro

Question 9: What kind of food is taro? Starch

Question 10: What type of taro is this? Is it harmful to the human body? Is it "hairy taro"? If it is, then it is not harmful to the human body. (Looking at the leaves, they look like "Drip Water Guanyin", right?)