Taro is rich in nutrition and contains a lot of starch, minerals and vitamins. It is both a vegetable and a grain. It can be cooked, dried or powdered. Because the starch particles of taro are small, only one-tenth of potato starch, and its digestibility can reach 98.8%, taro powder and taro paste filling can be made in taro processing to prolong preservation.
Taro can be poached (about 20 minutes), steamed or microwaved, or roasted (about 25 minutes), but the flesh will become drier and have a stronger flavor. Butter or sauces can make taro less dry. Cut taro into slices or pieces, add soy sauce and stir-fry first, then add water and simmer for ten minutes, the taste is extremely delicious.
Taro is rich in protein, calcium, phosphorus, iron, potassium, magnesium, sodium, carotene, niacin, vitamin C, B vitamins, saponin and other components. Among the minerals contained in taro, the content of fluorine is high, which has the effect of cleaning teeth, preventing caries and protecting teeth. Taro is rich in protein, calcium, phosphorus, iron, potassium, magnesium, sodium, carotene, niacin, vitamin C, B vitamins, saponin and other components. Among the minerals contained in taro, the content of fluorine is high, which has the effect of cleaning teeth, preventing caries and protecting teeth.
Taro is an alkaline food, which can neutralize the accumulated acidic substances in the body, adjust the acid-base balance of the human body, produce beauty and beauty, black hair, and can also be used to prevent hyperacidity;
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