Taro contains indigestible starch and calcium oxalate crystals. But calcium oxalate is bitter and allergic to the skin, but it will disappear after cooking. When cooked, the pulp will turn gray or lavender. The cooking method of taro is similar to that of potato. After stewing, taro will make the soup thicker, and taro can easily absorb the soup of other ingredients.

Potatoes and taro are delicious when fried or dipped in sauce and fried into thin slices. You can also slice them and cook them in syrup for dessert. Taro leaves can also be boiled, taste like spinach, and can be used to bake other foods. However, calcium oxalate in leaves will be destroyed after cooking.

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The disadvantages of eating too much taro

1, eating too much taro is easy to cause indigestion.

Taro is an alkaline food, but it is acidic inside the human body. After eating taro, it is secreted into gastric acid in the stomach, which affects the gastrointestinal function and causes indigestion.

2, eating too much taro is easy to bloat.

Taro contains a lot of starch, which will produce some gas during decomposition. If taro is used in large quantities at one time, it will produce a lot of gas when it decomposes in the stomach, causing bloating.

People's Network-How to eat taro is more nutritious? Although taro is good, it is not advisable to eat more.