Thy food thy medicine- Cocoyam Cocoyams are herbaceous perennial plants belonging to the family Araceae and are grown primarily for their edible roots, although all parts of the plant are edible. Uses Cocoyam is most commonly grown for its starchy edible roots. Colocasia is grown for its corms which is consumed after boiling, frying or roasting. The corms can be dried and used to make flour or sliced and fried to make chips. The leaves of the plant are also edible and are usually consumed as a vegetable after cooking in dishes such as stews. Xanthosoma species produce tubers much like potato and are boiled, baked, steamed or fried prior to consumption. The corms of some varieties is also consumed. Young leaves are eaten as a vegetable. THE NUTRITIONAL VALUE OF COCOYAM. Cocoyam is very rich in vitamin B6 and magnesium, which help control high blood pressure and protect the heart. It is very rich in dietary fibre too, and good for proper glucose metabolism. Popular amongst diabetics in Africa, may be due to its content of loose carbohydrate in form of starch rether sugar. Cocoyam flour, made from desiccated and grounded cocoyam is very rich in loose starch, thus making it easily digestible, yet it is rich in fiber and protect.
Posted on: Tue, 20 Jan 2015 09:27:00 +0000
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