The nutritional value of taro is rich in nutrition, including 13% carbohydrate, mainly starch, 2% protein and little fat. Taro also contains potassium, calcium, carotene, vitamin C, B vitamins, saponins and other components, in which the content of fluorine is high, which has the effect of protecting teeth.
Taro contains a kind of natural polysaccharide plant colloid, which can increase appetite, help digestion and relieve diarrhea; at the same time, it has the function of dietary fiber, which can moisten intestines and relieve constipation; it can also improve the disease resistance ability of the body and help the recovery after the disease. The method of peeling taro without itching: wash the taro, steam or cook it until it is cooked, the cooked taro will not cause itching of the skin, you can peel the skin with your hands directly, but the peeled taro can only be used as the main food, and it is difficult to taste when processing dishes, and the taste is not good.
Friction peeling: put a lot of taro in a bag, not too full, pick up the bag and shake it up and down, so that the taro in the bag can be peeled by friction.
Peeling by running water: peel the taro directly by hand and steel wire ball under running water. Most of the juice of taro will flow away with running water and rarely remain on the hand. The effect of causing skin itching is not very strong, not a big problem.
Use gloves to peel: when peeling taro, you can wear plastic gloves, so that the Taro's mucus can not directly contact the skin on your hand, and will not cause skin itching.
In addition, we need to give you advice on how to store taro. Don't miss it. The storage method of taro: put taro in a dry and cool place and ventilate it for 3-5 days. Because taro is easy to soften, eat it as soon as possible after purchase.
Taro is not resistant to low temperature, so fresh taro must not be put in the refrigerator. When the temperature is lower than 7 ℃, it should be stored in a warmer place in the room to prevent the rot caused by frostbite.
Taro is easy to rot if left unused for too long. The best way to keep taro is to peel it, cut it into pieces, fry it, and then refrigerate it. It's more convenient to cook next time.
If you want to make sweet food, you can steam the taro slices and refrigerate them. When cooking, you can smash them into mud and heat them.