Be careful, this "taro" is poisonous all over!

Experts in this article:

Zhao Aili, PhD candidate in Nutrition and Food, Fujian Medical University

Wang Wenxiang, Professor of Fujian Medical University, Doctoral Supervisor of Nutrition and Food

Taro is a perennial herb of the genus Taro in the family Araceae.

Long before rice was planted, taro appeared on people's tables as a "staple food". It can be eaten both sweet and salty, and can be steamed, boiled, fried or deep-fried.

Nowadays, many people also like to eat soft and sticky steamed taro.

Little did people know that there is a saying circulating on the Internet: Taro, known as the "pufferfish" of the plant world, is poisonous all over!

In recent years, there have been frequent cases of food poisoning caused by accidentally eating "wild taro".

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Is taro really poisonous all over? How to distinguish poisonous taro? Today, let's find out...

What are the benefits of eating taro?

Taro, also known as taro and taro seedling, is divided into multi-seed taro, big taro and multi-headed taro according to the way of tillering; it is divided into red taro, white taro, nine-headed taro and fragrant taro (also known as betel nut taro and litpu taro) according to its varieties.

There are many varieties of taro. Taro is soft, sticky and powdery, and rich in various nutrients.

1. High-quality potatoes that provide energy

Every 100 g of taro contains about 25 g of carbohydrates, and the starch granules are relatively fine, only 1/10 of potato starch, so it is easy to digest and beneficial to improving spleen and stomach function.

Taro has a very low fat content, a complete range of protein and amino acids, and is rich in vitamins such as vitamin E and vitamin B6, and minerals such as calcium, iron, and potassium. Therefore, it is a high-quality coarse grain.

Taro

2. Enhance Immunity

Taro is rich in mucus protein, which can be converted into immunoglobulin in the body, thereby increasing the body's immunity. It can be used as a common medicinal diet staple food for auxiliary treatment of cancer.

3. Protect your teeth

The element fluorine can clean human teeth, and the fluorine content in the minerals contained in taro is relatively high, which can clean teeth, prevent caries and protect teeth.

4. Promote gastrointestinal motility

Taro contains a large amount of dietary fiber, which can promote gastrointestinal motility and moisturize the intestines and promote bowel movements.

The mucopolysaccharides and dietary fiber in taro work together to increase satiety and help reduce calorie intake, making it a favorite of many people who are trying to lose weight.

Not all taro is edible

Artificially cultivated taro is edible, but in the wild, many taro-like plants are inedible and highly poisonous.

Wild taro, such as big wild taro, wild taro and calla lily (also known as dripping guanyin), looks similar and the whole plant is poisonous, with the alkaloids in the stems being the most toxic.

In addition, sea taro also contains protease and saponin, which can cause skin itching after contact; contact with eyes may cause blindness; after accidental ingestion, the mouth will become numb and drool, the throat will be stinging and swollen, and in severe cases, it may cause suffocation, heart paralysis, and heart rhythm disorders, which can be life-threatening. Once symptoms of poisoning appear, induce vomiting and seek medical attention immediately.

How to distinguish poisonous taro?

Take "calla lily" as an example:

Look at the leaves

Taro is usually less than 2 meters tall, with oblong, heart-shaped or ovate-heart-shaped leaves, lighter in color, green with gray;

While wild calla lilies can grow up to 4-5 meters, calla lilies may not be that tall as potted plants. The leaves are generally arranged in a spiral shape, are broadly oval, and have a darker color.

Taro leaves

Alocasia leaves and rhizomes

Taro has no above-ground stems, and the tubers are all wrapped in soil and are spherical, oval or elliptical in shape.

The rhizome of Alocasia is columnar, with part of it exposed (the above-ground stem), and ring-shaped nodes can sometimes be seen on the rhizome.

See location

Taro is generally cultivated artificially, and the ones grown in the wild are usually "wild taro" and are inedible;

Calla lily has the function of purifying the air. It can be used as a potted plant or a green plant for viewing, and often appears in garden landscapes.

Observe watering

When water is sprinkled on the leaves of taro, it forms granules; but when water is sprinkled on the leaves of calla lily, it does not form drops.

However, when the calla lily has enough water, juice will drip from its leaves, which is also poisonous, so the leaves should not be touched.

Of course, to be on the safe side, the easiest way is not to pick, touch, or eat wild taro.

Taro, everyone can eat it?

The general population can eat taro, but these three groups of people need to pay special attention:

1. People with allergies

Taro contains many allergenic ingredients such as oxalic acid and saponin, which may irritate people with allergic constitutions, such as allergic urticaria, asthma, and allergic rhinitis, and cause allergic reactions. Therefore, these people should not eat taro.

2. Patients with gastrointestinal diseases

Patients with gastritis, gastroduodenal ulcer and other gastrointestinal diseases with poor function should not eat too much. It is easy to stimulate gastric acid secretion and induce gastrointestinal diseases.

3. Diabetics

People with diabetes should not eat too much of it, because although its glycemic index is not high (below 55) and it contains a certain amount of dietary fiber and mucopolysaccharides, it has a high starch content. If it is consumed too much without reducing the intake of staple foods accordingly, it will cause large fluctuations in blood sugar.

How to prepare taro, konjac and yam?

Do not touch the mucus directly with your hands

Taro, konjac and yam should not be touched directly with your hands due to their mucus.

Because the oxalic acid contained in the mucus and the saponin contained in the skin can irritate the skin, causing itching and even rashes, but these substances can be decomposed by heat and the itching sensation will disappear.

Must be cooked before consumption

Taro, konjac and yam cannot be eaten raw and must be cooked thoroughly before they can be eaten.

Eating raw food may cause sore throat and gastrointestinal discomfort.

When purchasing, be sure to choose vacuum-packed or unpeeled taro. When storing, do not put it in the refrigerator and should not be exposed to the sun. Wrap it with suitable paper and place it in a ventilated and cool place.

If taro is stored for too long and sprouts, it can still be eaten. It will not produce solanine like potatoes, but the taste will deteriorate.

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