Nutritional components of taro
Taro is rich in nutrition. According to scientific determination, every 100g of taro contains 78.6g of water, 0.9g of ash, 0.60mg of carotene, 0.60mg of iron, 0.06kcal of heat, 0.05mg of thiamine, 36mg of calcium and 0.49mg of zinc, and 33/kloc of energy. Nicotinic acid 0.7 mg, potassium 378 mg, copper 0.37 mg, fat 0.2 g, vitamin C 6 mg, sodium 33. 1 mg, carbohydrate 18. 1 g, vitamin E-T 0.45 mg, magnesium 23 mg and dietary fiber/kloc-0.
Nutritional value of taro
1. Taro is rich in protein, calcium, phosphorus, iron, potassium, magnesium, sodium, carotene, nicotinic acid, vitamins and saponins. The content of fluorine in minerals is high, which has the functions of cleaning teeth, preventing caries and protecting teeth.
2. Taro is rich in nutrition and can enhance human immune function. It can be used as a staple food for preventing and treating cancer, and plays an auxiliary role in cancer surgery or postoperative radiotherapy, chemotherapy and its rehabilitation.
3. The mucin contained in taro can produce immunoglobulin after being absorbed by human body, which can improve the body's resistance and inhibit the digestion of carbuncle and toxic pain including cancer, and can be used for preventing and treating tumors and lymphoid tuberculosis.
4. Taro is an alkaline food. After eating, it can neutralize the accumulated acidic substances in the body, and then adjust the acid-base balance of the human body. Beauty beauty and black hair can also be used to prevent and treat the symptoms of hyperacidity.
5. Taro is rich in mucosaponin and various trace elements, which can help the human body to correct the physiological abnormalities caused by the lack of trace elements, and at the same time stimulate appetite and help digestion. Therefore, Chinese medicine believes that taro can make up the middle coke.
Edible method of taro
1, taro
Ingredients: 500g taro, 0/0g sesame/kloc, 200g sugar, 750g cooked lard or clear oil.
Practice 1. Wash taro, peel it, cut it into hob-shaped or diamond-shaped pieces, and fry it in a pan. (2) Remove impurities from sesame seeds for later use. (3) Put a frying spoon on the fire, stir-fry and pour in 750g of oil. When it is half cooked, add taro pieces, stir-fry twice, and pour out the oil. (4) Pour out the oil in the frying spoon, leaving 15g oil, and put 200g sugar into the pot, stirring constantly, so that the sugar melts evenly when heated, but the fire should not be too big. ⑤ When the sugar solution bubbles to the size of a small needle tip, quickly pour in the fried taro pieces, sprinkle with sesame seeds, and turn them over evenly.
2. Braised taro
Ingredients: 300 grams of taro, 500 grams of pork belly, 4 cloves of garlic, appropriate amount of oil, half a bowl of soy sauce, two bowls of broth and one tablespoon of sugar.
Practice 1 peel taro and cut into pieces, cut pork belly, put it in hot oil and oil it. (2) Bring all the seasonings in the pot to a boil, add pork belly and cook for15min, then add taro and cook for about10min.
3. Turn the taro over.
Ingredients: taro 1 kg, sugar 1 cup, proper amount of sugar, 90 ml of oil.
Practice 1. Cut taro into strips the thickness of the middle finger and steam for 15 minutes. (2) cooling, frying in hot oil until the surface is slightly yellow, and taking out. ③ Add 90 ml of water and sugar, and cook on low heat until the sugar is dissolved. Keep turning the sugar water until the water is almost dry, and the sugar water will change from big bubbles to small bubbles. (4) Turn the sugar water continuously until the water is almost dry, and the sugar water changes from big bubbles to small bubbles. ⑤ Stir the taro and turn off the heat. Continue to fry until the sugar turns white, and then you can put it on the plate.
4, leek taro
Ingredients: taro, salt, shallots, water, sugar, vegetable oil.
Practice 1 Wash the taro skin, put it in the pot and cover it with water. After boiling, turn to low heat, subject to easy insertion of chopsticks, and cook for about 15 minutes. (2) Soak the cooked taro in cold water, cool and peel it, and cut the larger taro into large pieces for later use. Chop the shallots for later use. ③ Heat the wok, add two spoonfuls of vegetable oil, add scallion and stir fry. (4) Add taro and stir fry. ⑤ Add water, salt and sugar to boil. ⑥ Cover and simmer for 5-6 minutes, stir-fry in the middle to prevent the pan from sticking. ⑦ Finally, when the soup is slightly mushy, sprinkle the green part and stir-fry twice.