Why is taro purple? What are the uses of taro?

Taro is also known as taro, hairy taro, etc. Taro contains more crude protein and starch. The taro root is delicate and fragrant. The polysaccharides in taro can enhance the body's immune mechanism and increase resistance to diseases. Long-term consumption can detoxify and nourish the body. Friends who are interested can continue to learn more!

Contents of this article

1. Why is taro purple?

2. What are the functions of taro?

3. How to make taro and sweet potato balls

Why is taro purple?

Taro comes from the unique soil environment in the south. The soil there is rich in special ingredients such as selenium, which makes the inside of the bulb of taro like sweet potato. When cut open, you can see purple and dark red silky spots on the cross section. This purple-red color makes the cakes made with taro starch also have purple color. The taste is more fragrant and crisp than ordinary sweet potato. The ingredients contain carbohydrates, protein, cellulose and trace elements needed by the human body. Taro is also known as taro, hairy taro, etc. Every 100 grams of taro contains 1.9 grams of protein, 0.1 grams of fat, 11.4 grams of sugar, 0.8 grams of crude fiber, 0.06 milligrams of vitamin B1, 0.05 milligrams of vitamin B2, 9 milligrams of vitamin C, 0.48 milligrams of vitamin E, 0.7 milligrams of vitamin PP, more than a dozen minerals such as potassium, calcium, phosphorus, magnesium, iron, and 18 kinds of amino acids such as glutamic acid and aspartic acid. In addition, it also contains mucus, etc.

What are the functions of taro

Taro has the functions of dispersing accumulation and regulating qi, detoxifying and tonifying the spleen, clearing away heat and relieving cough. Taro contains more crude protein, starch, polysaccharide (mucus), crude fiber and sugar, and its protein content is higher than other high-protein plants such as soybeans. The root of taro is delicate and fragrant, and is often used for banquets. It is usually cooked with fat chicken to make "braised taro chicken" or as a base for cold dishes. The polysaccharide in taro can enhance the body's immune mechanism and increase resistance to disease. Long-term consumption can detoxify and nourish the body.

Taro contains a natural polysaccharide high molecular plant colloid, which has a good antidiarrheal effect and can enhance the body's immune function. It has an adjuvant therapeutic effect on patients with breast cancer, thyroid cancer, malignant lymphoma and those with lymph node enlargement and lymph node metastasis. Taro can be used as a common medicinal diet staple food for the prevention and treatment of cancer, and plays an adjuvant therapeutic role in cancer surgery or postoperative radiotherapy, chemotherapy and rehabilitation. Traditional Chinese medicine believes that taro is beneficial to the stomach and intestines, defecates and detoxifies, nourishes the liver and kidneys, disperses knots, and regulates the middle qi and resolves phlegm.

How to make taro and sweet potato balls

Method 1: Open a bag of quick-frozen taro and sweet potato balls and prepare them. Heat the oil in a pan, put the taro and sweet potato balls in, use chopsticks to push the taro and sweet potato balls until they float, fry until golden brown and remove from the pan.

Method 2: Peel the steamed sweet potatoes and taro, mix them together, stir well with a spatula, sieve the mixed sweet potato and taro puree, add sugar and stir well, add glutinous rice flour, stir well again, add a small amount of cold water, stir well, the mixed sweet potato and taro puree will be very thick, put a small amount of cooking oil on your hands, knead the sweet potato and taro puree into balls, fry until golden, remove from the oil and serve.