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Nutrient content per 100 g
Delicious season
Taro
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Commentary on vegetables
- Mostly starch, except moisture
- “Ishikawa Wase” is an early variety as its name suggests.
- Abundant in potassium and dietary fiber, it is easy to digest and absorb when heated
- The slime ingredients are mucin and galactan
- Feeling soft when touched is evidence of damage
- Use rice bran to prepare
- Wash out the slime with “salt fir” or “boiled under the boil”
- Choose the one with mud
- Choose taro without red or yellow spots on the surface
Good things to eat together
- Strengthening = egg, chicken, Sardine, bonito
- Healthy brain effect = Yuba,Dried bonito
- Hypertension prevention = enoki , konjac, burdock
- Blood circulation promotion = kelp, miso, onion, Red pepper
Preservation method
- Wrapped in newspaper and stored in a well-ventilated place
- Avoid cold and dryness
- Preserved with mud
recipe
- Boiled food
- Steamed food
- Grilled food
- Fried food
Food composition table
Per 100g edible portion
Taro（boiled）
| Waste rate | 0% |
| Energy | 59㎉ |
| moisture | 84.0ｇ |
| Protein | 1.5ｇ |
| Lipid | 0.1ｇ |
| Carbohydrate | 13.4ｇ |
| Sodium | 1㎎ |
| Potassium | 560㎎ |
| Calcium | 14㎎ |
| Magnesium | 17㎎ |
| Rin | 47㎎ |
| iron | 0.4㎎ |
| Zinc | 0.3㎎ |
| Copper | 0.13㎎ |
| Manganese | 0.17㎎ |
| Lodine | – |
| Selenium | – |
| Chromium | – |
| Molybdenum | 7㎍ |
| Vitamin A（Retinol） | – |
| Vitamin A（β-carotene） | 4㎍ |
| Vitamin D | – |
| Vitamin E（Tocopherol α） | 0.5㎎ |
| Vitamin K | – |
| Vitamin B1 | 0.06㎎ |
| Vitamin B2 | 0.02㎎ |
| Niacin | 0.8㎎ |
| Vitamin B6 | 0.14㎎ |
| Vitamin B12 | – |
| Folic acid | 28㎍ |
| Pantothenic acid | 0.42㎎ |
| Biotin | 2.8㎍ |
| Vitamin C | 5㎎ |
| Dietary fiber(aggregate amount） | 2.4ｇ |
Quoted from the Japanese food standard composition table 2015 edition