Amazing Health Benefits of Taro

The healthy ingredient to introduce today is taro. Let’s learn about taro, which features a chewy and soft texture along with its rich nutrition.




What is Taro?

Taro is a nutritious ingredient that has long been described as rich and smooth. It is resistant to pests regardless of the soil, so it grows easily anywhere. The shape is similar to potatoes, but it has a more chewy and soft texture. We can eat taro with all stems and leaves, and stems are harvested before frost falls after August when the heat has subsided. It is easy to store, so you can enjoy it for a long time, and the stem can be dried with herbs and used within a year. Taro is mainly used for similar purposes to potatoes, such as stewed or steamed soup, and taro stems are used as ingredients for seasoned vegetables.

Efficacy of Taro

Then let’s find out about the nutrition and efficacy of taro. Taro contains carbohydrates, proteins, minerals, and a large amount of vitamin C. The main ingredients are carbohydrates and proteins, which served as a source of starch until potatoes and sweet potatoes came into many countries. It also contains potassium to help release sodium from the body and prevent high blood pressure, as well as to promote intestinal exercise due to its abundance of fiber, which helps prevent constipation and colon cancer. The slippery part of taro is called mucin, that protects the mucous membrane of the stomach and intestines and strengthens the digestive system. Meanwhile, the stem of taro belongs to fibrous vegetables rich in calcium, iron, and vitamins.

How to Choose and Treat

When choosing taro, you should choose one with soil on the surface and moist skin. It is recommended that the taro’s outer shape is close to its original shape, has no blue color on its head, does not smell sour, and does not turn brown. Long and thin skin should be avoided. When the taro is cut, it is good to have a white color, a strong sticky feeling, and glossy taro.

When cleaning taro, wash it clean under running water and peel it, and soak it in rice water to remove toxicity and other odor. Usually, persistent mucus comes out when you trim taro, and if you touch it with your bare hands, it can cause itching. Apply salt or baking soda to your hands and trim them after wearing gloves can prevent itchy hands.


Taro is a little toxic, so you must cook it. In addition, taro contains hydroxyl lime and homogenic acid, so they taste sore, and these ingredients can be removed when boiled enough. If kelp is added together when cooking taro, the known ingredients of kelp can double the unique taste of taro by controlling the harmful ingredients and astringent taste in taro and adding savory taste.

Taro is very vulnerable to cold and dryness, so it easily decays when stored in the refrigerator, thus it should be stored at room temperature. When storing, it is best to wrap it in a towel or newspaper with soil on it, then spray a little water, and store it in a cool, airy place. The dried taro stem can be boiled and used as soup or herbs, and it is convenient to seal the boiled taro stem, put it in the freezer, and take it out whenever necessary.

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