5 Nutritional Facts About Taro Root Posted by: Kurt Raven in Featured, Healthy Food August 28, 2014 16 12.2k 10 Taro is a root vegetable native to Southeast Asia and South India. It is also popular in Polynesia. It is used to make the Hawaiian dish called poi. Taro root nutrition facts give you an idea if you should include it in your weight-loss plan. It is a starchy vegetable often used in place of rice or potatoes. It has a bland flavor that takes well to seasonings. It can be baked, boiled, grilled, or fried. It can even be made into chips. Calories A serving size is 2/3 cup. One serving contains 80 calories. It gives you 4 percent of your daily caloric intake. Seventy-six of its calories are carbohydrates. It is a pure source of energy. Enjoy it with a protein to keep it balanced. Protein Taro is not used for its protein. One serving only has 1 gram of protein. You can eat taro alone as a dessert. However, it is best served when cooked in a meat soup with other vegetables such as celery or carrots. You can eat it in replace of potatoes in a lean pot roast. You can even slice it up, bake it, and enjoy it as you would French fries. Carbohydrates Taro root has 20 grams of carbohydrates per serving. If you are on a low-carb weight-loss induction phase, you can only have one serving of taro root for the entire day. Its carbohydrates come from starches and fiber. The good news is you can eat a serving of taro before a workout to get some energy. You can also boil it, mash it in a food processor, and mix it with milk to make a taro root milkshake. It is both filling and nutritious. Vitamins Taro root has 5 percent of your daily recommended intake of Vitamin C. It also has 1 percent of your daily-recommended intake for Vitamin A. Vitamin C is an anti-oxidant. It also helps to boost your immune system, especially when you are fighting off flu. Vitamin A helps to produce your retina’s pigmentation. Additionally, it promotes growth of your cell linings in your respiratory and digestive tracts. Minerals Taro root contains small amounts of calcium, iron, and sodium. Iron helps to keep your red blood cells healthy. Calcium gives you strong teeth and bones. Sodium helps to regulate your body’s fluids. They are all lower than 5 percent of your daily-recommended amount. Eating taro with low-fat dairy can boost your calcium intake. Taro root grows in paddy fields where water is plentiful. Water needs to come through abundant rainfall or irrigation. It thrives in climates where the annual rainfall exceeds 98 inches. It takes between six to 12 months to gain maturity. You should not eat taro root raw. It is considered toxic when uncooked due to calcium oxalate. Soaking the root overnight, in addition to cooking, helps to minimize the toxicity levels.
Posted on: Mon, 13 Oct 2014 08:34:17 +0000
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