Introduction of taro
Taro is also known as ground chestnut or yellow chestnut taro, it has a mild flavor, it is grayish-white in appearance, and is often used in the preparation of Chinese cuisine or Chinese desserts.
The edible part of the taro is the bulbous tuber, which is similar in appearance to potatoes, and its flesh is similar to potatoes, and the taste is also similar to chestnuts, and its bulb contains less fiber, starch content is very high, when consumed, delicious, loved by everyone.
Introduction of taro
Taro is also known as taro or taro carrots, its shape and flesh according to the varieties to use, the general consumption of small taro, taro contains a large amount of starch, minerals and vitamins and other nutrients, which is both a vegetable and food, can be boiled and eaten, but also can be made of dry powder to eat.
Taro has a soft texture, nutritional value similar to potatoes, easy to digest and does not cause poisoning, is a good alkaline food. The most common practice is to boil or steam taro and dip it in sugar to eat, you can also use taro to roast meat or cut taro into pieces, and corn in porridge together.
The difference between taro and taro
The taro and taro are the same, there is no difference between them, taro contains a variety of nutrients, mainly rich in carbohydrates, it is higher than the average vegetable, so taro can be eaten as a staple food, but it must be thoroughly steamed.