Taro symbolizes many children and abundant blessings. When does it generally mature?

Taro is rich in nutrients, containing a large amount of starch, minerals and vitamins. It is both a vegetable and a staple food. Each taro plant produces 6-8 taro corms, symbolizing many children and abundant blessings. Taro has a sweet taste, sticky but not greasy, so when does taro generally mature?

1. When does taro generally mature?

Taro matures in the 9th month of the lunar calendar, which is autumn. The best season for planting taro is spring. Taro has a distinction between mother corms and daughter corms, which means that when mother corms are planted in spring, daughter corms begin to grow in July-August, and after a period of growth, the daughter corms mature in autumn.

Because this plant has a long growth period and high environmental requirements, its demands on the environment during cultivation are very high. It is difficult to grow taro under poor planting conditions.

2. What are the edible benefits and effects of taro?

1. Taro has the effect of protecting teeth

Taro is rich in protein, calcium, phosphorus, iron, potassium, magnesium, sodium, carotene, nicotinic acid, vitamin C, B vitamins, saponin and many other components. Among the minerals it contains, fluorine is relatively high, which has the effect of cleaning teeth, preventing dental caries and protecting teeth.

2. Taro can nourish the skin and beautify the appearance

Taro is an alkaline food, so it can neutralize acidic substances accumulated in the body, regulate the body's acid-base balance, produce effects of beautifying the skin and darkening the hair, and can also be used to prevent and treat stomach acid and reduce pain.

3. Enhance the body's immune function

Eating more taro can prevent and treat cancer and tumors. For patients undergoing cancer surgery or postoperative radiotherapy, chemotherapy and during the rehabilitation process, eating taro has an auxiliary therapeutic effect; taro is rich in nutrients and contains a large amount of starch, minerals and vitamins.

Taro is both a vegetable and a staple food. It can be eaten cooked, dried or made into powder. Because taro starch granules are small, only one-tenth the size of potato starch, its digestibility is very high. In taro processing, taro powder and taro paste filling can be made to extend preservation.

4. Can prevent and treat tumors, lymphatic tuberculosis and other diseases

Taro contains a kind of mucoprotein. After this substance is absorbed by the human body, it can produce immunoglobulin, also called antibody globulin, which can improve the body's resistance.

3. How do you choose taro?

1. Look at the appearance

Its surface is best with a little moist soil, which means the taro was just dug out of the ground and is relatively fresh. In addition, the surface of taro has a layer of fuzz. When selecting, you should pull the fuzz aside and carefully check whether the skin has spots, mold, rot and other marks.

2. Weigh it

Generally speaking, the larger the taro, the better the quality. For ones of the same size, weigh them; the lighter the taro, the higher its starch content, and the stickier the taste when eaten. Heavier ones indicate more water, and both the texture and taste are inferior to lighter ones.

3. Look at the root hairs

Taro with few root hairs and a firm texture is of better quality. The root hair area generally has many small sunken holes with soil, called sand eyes. The more sand eyes, the better the quality. If the outer skin is very smooth, the taste is generally average.