Taro is hailed as the king of vegetables - what are its benefits, effects and recipes?

Taro, also known as di li, is the tuber of the leguminous plant taro. Because its flesh resembles something outstanding, its taste is neither that of shan bi, taro or yam, nor that of potato, but rather like chestnut, sweet and fragrant, with a lingering aftertaste, it was named xiang cui, and has the reputation of “king of vegetables”. So what are the benefits, effects and nutritional value of taro? And what recipes are there?

I. The benefits and effects of taro

1. Nutritional analysis shows that taro contains relatively high amounts of crude protein, starch, polysaccharides (mucilage), crude fiber and sugar. Every 100 grams of fresh taro contains 5.15 grams of protein, 0.28 grams of fat, 12.71 grams of carbohydrates, 170 milligrams of calcium, and 80 milligrams of phosphorus. Its protein content is 2.1 times that of Chinese yam.

2. Taro has multiple health benefits; it can strengthen the body's immune function, detoxify, and nourish and strengthen the body. Traditional Chinese medicine holds that taro has relatively high medicinal value; its flavor is sweet, its nature is cool, and it enters the liver, spleen and lung meridians. It has the effects of moving qi and dispersing nodules, clearing heat and stopping cough, and is suitable for stomach pain, abdominal distension, phlegm-heat cough, and the like. In particular, taro contains a natural polysaccharide macromolecular plant colloid, which has a very good anti-diarrheal effect.

3. It can enhance the body's resistance to disease and has auxiliary therapeutic effects on breast cancer, thyroid cancer and malignant lymphoma. Therefore, taro can be used in medicinal dietary therapeutic prescriptions for preventing and treating many diseases.

II. Taro recipes

1. Taro porridge

100 grams each of taro and rice, and an appropriate amount of white sugar. Wash the taro and cut it into small pieces; rinse the rice clean, put it in a pot, add an appropriate amount of clear water and bring to a boil, then add the taro, and after cooking until the porridge is done, season with white sugar and eat, 1 dose per day. It can move qi and disperse nodules, and is suitable for stomach pain, hypochondriac pain, and the like.

2. Taro and Fritillaria porridge

50 grams of taro, 100 grams of rice, 10 grams of Fritillaria, and an appropriate amount of white sugar. Grind the Fritillaria into a fine powder and set aside. Clean the taro and cut it into small pieces; rinse the rice clean, put them together in a pot, add an appropriate amount of clear water and cook into porridge; when nearly done, stir in the Fritillaria powder and white sugar, bring to a boil once or twice more, and eat, 1 dose per day. It can clear heat and disperse nodules, resolve phlegm and stop cough, and is suitable for lung-heat cough, lymphadenitis and lymphoid tuberculosis.

3. Steamed pork ribs with taro

100 grams each of taro and pork ribs, and an appropriate amount of seasonings. Wash the taro and cut it into pieces; wash the ribs clean, chop into pieces, put them together in a bowl, add steamed meat powder, cooking wine, scallion, ginger, pepper, salt, monosodium glutamate and an appropriate amount of rice flour, mix well, steam until cooked and eat. It can move qi and disperse nodules, and is suitable for abdominal pain, poor appetite and reduced food intake, and the like.

4. Taro and radish soup

250 grams each of taro and radish, 500 grams of pork bone, and an appropriate amount of seasonings. Wash the taro and radish and cut into pieces; rinse the pork bone clean, chop into pieces, put in a pot, add an appropriate amount of clear water and bring to a boil, then add the taro and radish; after they are cooked, add scallion, ginger, salt and other seasonings, bring to a boil once or twice more, and eat, 1 dose per day. It can clear heat and calm asthma, resolve phlegm and stop cough, and is suitable for senile chronic bronchitis, cor pulmonale, and the like.

Alright, the above are the taro recipes brought to you by the Tuliu.com editor. I hope you will like them, and see you next time.