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Friday, March 16, 2012

[AlternativeAnswers] Colocasia Nutrition Facts

 

Colocasia Nutrition Facts;

Taro Root is botanically called as Colocasia Esculenta and belongs to
the aroid family group of plants. Colocasia is starchy, crunchy, fleshy
underground root and commonly called as corm, and being known as
popular edible vegetable root, and it is very popular in Asia, India,
Western countries, South America and in other regions of the world. It
is commonly grown and commercially cultivated in all parts of the world
for its potential nutritional and health benefits.

Colocasia plants are perennial, herbaceous plants that grow about six
feet, and the leaves look large and resemble heart shape, and grown in
fertile wet soils. The roots of the plant are edible vegetable that
possess globular and oblong shaped with brown skin, and generally known
as corm, which grows to the size of turnip, the flesh of the root is
starchy, crunchy, whitish yellow in color, and delicious in taste with
the flavor of nuts.

Nutrients found in Colocasia or Taro root are; Colocasia comprises of
carbohydrates, proteins, dietary fiber, less content of fats and zero
cholesterol. It contains the minerals namely sodium, potassium, copper,
iron, calcium, manganese, magnesium, zinc, selenium, and vitamins such
as B Vitamin constituents like, niacin, pyridoxine, folates,
pantothenic acid, thiamin, riboflavin, Vitamin C, Vitamin A, Vitamin E,
Vitamin K, and antioxidants like zeaxanthin, lutein, carotenoids as
well, all contribute to promote good health.

Colocasia Nutrition Facts are; Colocasia corm provides more calories
than potatoes and the presence of proteins are more or less equal to
that of cassava, yam and banana. Taro root possess amylopectin and
amylase, which are more complex carbohydrates that contribute to slow
digestion, and regulates blood glucose levels. Colocasia or Taro root
are free from gluten, and comprises of good source of dietary fiber,
antioxidants, minerals and vitamins, which aids in good digestion,
prevents constipation.

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