The nutritional value of taro

Shantou is a family of Amaranthaceae, a perennial perennial crop that is cultivated for two years and has a strong tillering ability. Bulbs are clustered on short-cut stems, showing a round ovule, and the scale coat and meat are white. Leaves clustered, hollow, slender, with inconspicuous edges and corners, dense green, slightly waxy powder. Bulbs can be cooked and cooked, but they are mostly processed by pickling.

Nutritional value and use

Steamed bread is rich in nutrients. Each kilogram of edible portion contains 16 grams of protein, 6 grams of fat, 80 grams of carbohydrates, 7 grams of ash, 640 milligrams of calcium, 320 milligrams of phosphorus, 210 milligrams of iron, 140 milligrams of vitamin C, and thiamine. 2 mg, 1.2 mg of riboflavin, and 8 mg of niacin. It is white, transparent, soft, soft, crisp, scumming, and full of aroma. It has been regarded as a table top quality product since ancient times. The bulbs and young leaves can be fried and cooked, and the bulbs can be processed into pickled vegetables by pickling, salting, and honeying. The canned products are sold in cans.

There is a certain amount of medicinal health care value. Restaurants have increased appetite, help digestion, relieve greasy, spleen and appetite, warming through the yin, Shujin Qi, Tongshenan soul, stasis analgesic and other medical effects. Spicy, warm, into the heart, liver, lungs. In traditional Chinese medicine, it can treat coronary heart disease, angina, gastric neurosis, gastroenteritis, and retching. Chronic bronchitis, wheezing, cough, chest pain, back pain, long-term cold diarrhea embolism.

Due to its low yield and high food value, it has been listed as a high-end vegetable in the country and is known as the "Growth of Ganoderma lucidum".