A list of the contents of this article:

What are the nutrients of taro?

1. Braised ribs with Huaishan taro is a nutritious dish, in which the protagonist taro is rich in a variety of nutrients. First of all, taro is rich in protein, calcium, phosphorus, iron, potassium, magnesium, sodium and other minerals, especially the high content of fluorine, which helps to clean teeth and prevent caries and has a positive protective effect on tooth health. Its nutritional value can not be underestimated. Taro can enhance human immunity and has a unique effect on the prevention and treatment of cancer.

2. The nutritional value of taro Taro contains a kind of mucin. After this mucin is absorbed by the human body, it can produce a kind of immunoglobulin, which can improve the resistance of the human body in the human body, so in medicine, it can be considered that taro has detoxification effect.

3. Taro is rich in nutrition, which contains 13% carbohydrates, mainly starch, about 2% protein and little fat. Taro also contains potassium, calcium, carotene, vitamin C, B vitamins, saponins and other ingredients, of which the content of fluorine is high, which can protect teeth.

4. Taro is rich in protein, calcium, phosphorus, iron, potassium, magnesium, sodium, carotene, nicotinic acid, vitamin C, B vitamins, saponins and other ingredients. It has a high content of fluoride in minerals, which can clean teeth, prevent caries and protect teeth. Taro contains a kind of mucin, which can be absorbed by the human body to produce immunoglobulin, or antibody globulin, which can improve the resistance of the body.

5. Rice is relatively high in calories, 81 calories of 100g taro and 115 calories of 100g rice. The main composition of rice is carbohydrates, the protein in rice is mainly protamine, the composition of amino acids is relatively complete, the human body is easy to digest and absorb. The contents of minerals, dietary fiber and B vitamins (especially vitamin B1) in brown rice are higher than those in milled rice, but the content of lysine in rice is lower.

6. Which nutrition of taro or yam is high, which is relatively high, mainly according to their own needs.

How can fresh taro be preserved for a long time?

1, natural storage taro in a cool, dry, well-ventilated natural environment can be preserved normally, will not rot, if the quantity is relatively large, you can put it in a larger carton, keep the temperature between 10-15 ℃.

2. Natural storage: Taro can be preserved normally in a cool, dry and well-ventilated natural environment. The best storage temperature of taro is between 10 and 15 degrees Celsius, the temperature and humidity are suitable, and its shelf life can reach more than three months. Cut into pieces and freeze: steam it or fry it and cool it down. Put it in the freezer and keep it for 1-2 months. Take it out and thaw it when eating.

3. When preserving taro with ventilation, you can put it in a well-ventilated and dry environment. By reducing the number of movements, taro can be stored for about five days, but after taro becomes soft, it should be cooked as soon as possible to avoid decay.

Can you still eat taro when it sprouts?

If the taro turns green, it means that mildew has taken place, and the nutrients have changed and can no longer be eaten. If the taro is sprouted, it may be caused by high temperature or preservation for too long, and it can still be eaten, but its mouth is poor. Taro is resistant to storage and can be stored in a ventilated place at room temperature or kept at low temperature in the refrigerator.

What you can eat is not bad for your health. in fact, taro has already sprouted when it is pulled out of the field, but farmers usually sell the stems and leaves of taro separately from taro. You should also be able to see the place where the leaves originally grew from the taro. Taro sprouts are very delicious, potato sprouts can not be eaten, because of the production of solanum nigrum, and sprouted sweet potatoes eat raw diarrhea, cooked on it, taro is fine.

In addition to potatoes after germination will produce toxins, firmly can not eat, many plants are also very delicious after germination, such as soybean sprouts, mung bean sprouts, sprouted beans, and so on, peanuts can also be cooked after germination. The taste is rich in nutrition. Taro sprouting does not produce toxin. Therefore, the germinated taro is edible, as long as it does not produce toxins, it is generally edible, and the taste will change.

The germinated taro can continue to be eaten. Because the sprouted taro does not produce toxins and does not affect the taste of the food, it can continue to be eaten. Taro, also known as green taro, etc., is rich in nutrition, rich in protein, starch, a variety of vitamins, calcium, inorganic salts and other ingredients, with the effect of tonifying qi and nourishing kidney, invigorating spleen and stomach and strengthening body.

What kinds of taro do you have?

1. Multi-headed taro: it is a dog-hoof taro cultivated in the mountains of Taiwan Province, China. The daughter taro is very few, and the mother taro tillers in groups. The dog claw taro in Yishan, Guangxi belongs to this category. It is characterized by a plant with many leaves, a short plant, and a large number of mother taros, which are combined into one piece with a taste such as chestnut and powder. Large taro: less daughter taro, mother taro single or minority, fat and delicious, tall plant, strong tillering ability, mother taro is very developed, delicious, powdery, high yield.

2. Longdong early taro belongs to Guangdong farm variety. Its leaves are like a broad oval shape, the stem is purple and reddish, the color of taro is yellowish brown after maturity, and the whole shape is round. A taro can grow 5 jin to 2 jin of taro.

3. Multi-headed taro: the mother taro grows in groups, but the daughter taro is very few, the dog-hoof taro cultivated in the mountains of Taiwan, and the dog-claw taro in Yishan, Guangxi all belong to this category. Features: the plant is short, one plant has many leaves, and most of its next mother taro are combined into one piece; powdery, tastes like chestnuts. Large taro: a single or small number of mother taro, hypertrophy and delicious, less offspring taro, tall plant, strong tillering ability, less daughter taro, but the mother taro is very developed, powdery, delicious and high yield.

4. Alias green taro, betel nut taro, big taro. There are about 100 different kinds of taro; some are oval similar to sweet potatoes, while others are mostly round. Taro has a less strange shape than other tubers. Taro can grow up to 6 feet tall and have broad leaves; however, buds are edible after being scalded in boiling water. However, leaves and buds are less useful in western markets.

5. Taro is a perennial herb of Araceae, which grows mainly in one year. Taro feeds on underground bulbs, which are rich in starch, which can be used as vegetables or as a substitute for grain, and can also be dried or made into starch. Taro is a popular vegetable widely cultivated in the south of China. There are many varieties of taro in China, which can be divided into three types: multi-seed taro, quake taro and multi-head taro according to their growth habits and growth and development characteristics.

What is a taro?

1. Taro and taro are the same thing. Taro is also called taro, taro and so on. Taro is a perennial perennial herb of Araceae, which is often cultivated as an annual crop. it is native to hot and humid swamps such as China, Malaysia and India Peninsula, and is now widely cultivated all over the world. The taro has a coat of hair on its appearance. It is more convenient to wear gloves when depilating.

2. Hairy taro is also called taro. In ancient times, it was called a squatting cockroach. It is named because it is shaped like a squatting cockroach. Taro, commonly known as taro, taro and taro, are the tubers of taro, a monocotyledonous plant in the family Araceae. It looks like a lotus leaf from a distance. It is cultivated in the south and north of China. There are many kinds of taro. Mature, listed every autumn and winter. It is an ecological green food with good color, aroma and taste, sweet, waxy and slippery.

3. Taro, also known as taro and taro, belongs to Araceae. Taro contains a natural polysaccharide plant colloid, which can increase appetite, help digestion and stop diarrhea; at the same time, it also has the function of dietary fiber, which can moisturize the intestines and prevent constipation; and can improve the disease resistance of the body and help to recover after the disease.

4. The mucus of taro (taro) contains a complex compound, which has a therapeutic effect on the body when it is decomposed by heat, but has a strong irritation to the skin and mucous membrane, so when peeling and washing taro, the skin of the hand itches. Baking it on the fire can be relieved, so it's best to wear gloves when peeling and washing taro.

Taro dumpling skin is very sticky.

1. Wash the taro and boil it in a pot. 2. Cook until the chopsticks can be forked in. Peel off the skin slightly cold, and then squeeze into mashed taro in a fresh-keeping bag. Taro is taro, belongs to the rhizome of perennial herbs of Araceae, its epidermis is brown or yellow, oval, taro meat is white, soft taste, when preserving taro, put it in a ventilated, dry and shaded environment, in the process of eating taro, do not eat persimmons, bananas to avoid abdominal pain.

2. Taro is different from taro. It tastes more pink and sticky and softer. It not only tastes delicious but also has high nutritional value. Dumpling skins made of mashed taro and sweet potato starch make dumplings with good nutritional taste. They are used to make dumplings, which are more slippery than flour. Adults and children love to eat them. How to choose taro to weigh. Generally speaking, the bigger the taro, the better the quality.

3. Wash the taro, steam it in a steamer, remove the taro skin while it is hot, mash it in a basin, and then add cassava starch. The amount of cassava starch should be determined according to the hardness of the dough, or a little water can be added if it is too dry.

4. Knead the cooked dough and the original dough together, so that the taro paste dough after operation will be more resilient, and it will not be easy to break the skin of dumplings. There will be some sticky hands when kneading dough, so you'd better wear gloves to operate it. Rub the dough into strips, divide it into small preparations evenly, and round each one.