Taro, Rice Meal Replacement

Taro is one of the roots of plants used as sources of carbohydrate substitute for rice. Centuries ago, taro is used as a staple food in Asia and the Pacific Islands. Plants that have a Latin name Colocasia esulenta can be used as food additives or vegetable. Of tubers to leaves can be used. As usual bulbs made ​​into taro chips, leaves can be used for vegetables, and roots can be used as a medicine.

Taro contains many chemical compounds that dihasilakan of secondary metabolites such as alkaloids, glycosides, saponins, essential oils, resins, sugars and organic acids. In the taro tubers contain starch that is easily digested as much as 18.2% and sucrose and sugar pereduksinya 1, 42%.


Tuber in taro has a chemical called calcium oxalate. When we eat the cooked tubers can cause itching in the mouth. Calcium oxalate does not cause serious disruption and can be removed by washing with plenty of water or by steaming and boiling the incentive.

Benefits of taro is as follows:

Tubers and taro leaf has many vitamins and minerals. Nutrients contained in taro leaves similar to spinach. Taro in China, often called wu tao and often made pudding for New Year celebrations. Besides taro used to treat inflammation of the lymph glands were swollen from the initial stage. In Hawaii, taro is used for baby food (the kids), especially those with digestive problems and allergies. Dr. Jerome Glaser, professor of pediatrics at the University of Rochester, believes that the taro potential to heal the digestive tract, eczema, asthma and bronchial disorders. In addition, taro can be used to relieve diarrhea, topical medications for ulcers, burns, insect bites and wounds. Taro tubers are also good for balancing the pH in the body.

source :
- http://yellashakti.wordpress.com/2008/01/30/penghilangan-rasa-gatal-pada-talas/
- http://mamaramzi.wordpress.com/2011/07/10/manfaat-talas/