It contains good levels of the valuable B-complex group of vitamins such as pyridoxine (vitamin B-6), folates, riboflavin, pantothenic acid, and thiamine.
Minerals
This root has very good amount of potassium. Potassium is an important component of cell and body fluids that help regulate heart rate and blood pressure.These roots provide healthy amounts of some important minerals like zinc, magnesium, copper, iron, and manganese.
Regulates heart rate and blood pressure :The root has very good amounts of potassium where as Potassium is an important component of cell and body fluids that regulates heart rate and blood pressure.
Proteins :Contains high amounts of proteins than in cereals and pulses.
Safe for human consumption :Chemical oxalic acids are destroyed when cooked and this is safe for human consumption.
Ageing process :This is a very nutritious food that contains many Vitamins – A, C, B, minerals like copper, manganese, zinc, magnesium, calcium, iron, selenium, potassium, beta-carotene and cryptoxanthin. All these are good antioxidants that are useful to protect against diseases and slow down the ageing process. This also contains protein and is gluten-free, cholesterol-free and low in sodium too.
Low calories :fibre content in these roots will fill you up and make you feel less hungry with fewer calories.
Hypertension :Hypertension or high blood pressure is mostly observed in the mid aged group of individuals which can be kept in control by consuming foods that are low in fat and sodium. One cup of taro gives only 20 mg of sodium that helps to maintain kidney problems and fluid retention.
Good choice for starch :With the additional benefits of fibre and a low Glycemic Index, taro is still a good choice as a starch vegetable.
Reduces Fatigue :Colocasia is mainly consumed by athletes for long lasting energy. This is because it contains a low glycemic index which is good for athletes
Digestion: This root contains a good amount of fibre that is useful for the digestive process. This gives you a feeling of being full for a longer time even after a small meal. Thus, eating taro roots can be useful to lose pounds and maintain your weight, since it has low calories and high fibre.
Clear stomach : Foods that contains high amount of fibre are also known to boost the digestive process. This helps to eliminate the wastes from the body and prevent re-occurrence.
Antioxidant :Colocasia is one of the best sources of Vitamin C, since one cup of taro can give 11% of your daily requirement of Vitamin C. This acts as an antioxidant to remove toxins from your body and detoxifies it.
Muscle health :Colocasia contains Vitamin E and magnesium that can protect you from cancer and heart disease. This also helps to maintain your blood pressure and is helpful for fluid regulation. Taro roots contain magnesium which is vital for muscle, bone and nerve health.
Side effects : Colocasia is inedible raw and must be cooked thoroughly to leach out the calcium oxalate (associated with gout and kidney stones), preferably with a pinch of baking soda.If not cooked properly,digestion problems occur.
About the Vegetable :Colocasia,a taro root plant have very large leaves , 20–150 cm (7.9–59.1 in) long, with a sagittate shape. The elephant's-ear plant gets its name from the leaves, which are shaped like a large ear or shield. The plant reproduces mostly by means of rhizomes (tubers, corms) but it also produces "clusters of two to five fragrant inflorescences in the leaf axils.They are grown outside year-round in subtropical and tropical areas. In temperate regions, they are planted out for the summer and dug up and stored over winter, dry and with ventilation to prevent fungal infection. They can be grown in almost any temperature zone as long as the summer is warm.This vegetable is available in Varieties
Scientific / Binomial name : Leucocasia
Popularly Known as :Common names include Elephant-ear, Taro, Cocoyam, Dasheen, Chembu, and Eddoe.
Usage :In the Indian subcontinent both roots and leaves are used. In Manipur, the leaves are used to make one of the type of a manipuri ethnic cuisine, locally known as Utti .The edible types are grown in the South Pacific and eaten like potatoes and known as taro, eddoe, and dasheen. The leaves are often boiled with coconut milk to make a soup which is rich in iron.
The corm taro can be used in variety of preparations. In Hawaii, boiled corm is ground to sticky paste known as poi.
Kaulau, a traditional Polynesian dessert known as coconut pudding in which, boiled dasheen is mixed with coconut milk and brown sugar.
The corms are also used in the preparations of burger, bread, flakes, pancakes, muffin, chips, flour, cookie, ice cream, etc.
Taro leaves used in soups, pakore (known as pathrode in some parts of coastal south India).
