The Nutrition of TaroUpdate: 5/3/2013
The Nutrition of Taro
Taro is a root vegetable that is eaten in many different cultures around the world and has a rich history, with many possible recipes. The leaves of the taro plant are also used as a vegetable.
Taro root is easily digestible and the leaves are a good source of vitamins A and C.
Taro leaves should also be cooked before eating. Taro root is used in curries, prepared in similar ways to potatoes, cooked with lentils, used in baking, and even used in dessert recipes.
Taro chips, also known as vegetable chips, are available in many health food stores. Taro has a mild, nutty flavor.
Fiber can also fill you up and make you feel less hungry with fewer calories. Taro root has a low Glycemic Index, as opposed to potato which has a high Glycemic Index. A low GI means that taro effects blood sugar levels slowly, without the peaks and crashes of a high GI, which lead to increased hunger later on.
Eating a diet of low GI foods can also help prevent diabetes.
Taro leaves contain good amounts of vitamins A and C, fiber and a relatively high amount of protein.
To absolutely minimize risk, milk or other calcium rich foods should be eaten with taro in order to block oxalate absorption. However, taro is a staple food for many people around the world and should not be considered a high risk food after it is cooked.
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