Indian Taro
Taro root is a starchy root vegetable native to Asia but eaten around the world. Taro has brown outer skin and white flesh with purple specks throughout. The Taro exporter in India exports huge quantities of Taro each year. Due to the rising popularity of Taro, Taro export from India has been increasing rapidly over the decades.
Uses :
Taro root has a smooth and starchy texture along with a mildly sweet taste. It can be cooked and used in sweet or savory dishes.- The fiber and resistant starch in Taro are fermented by gut bacteria to form short-chain fatty acids. These may protect you against colon cancer and inflammatory bowel disease.
- Eating Taro root may increase feelings of fullness, reduce overall calorie intake and increase fat burning. Thus, this helps weight loss and reduces body fat.
- Taro root contains polyphenols and antioxidants that may help to combat cancer growth and protect your body from oxidative stress. But, more research is needed.
Taro root has a smooth and starchy texture along with a mildly sweet taste. It can be cooked and used in sweet or savory dishes. The fiber and resistant starch in Taro are fermented by gut bacteria to form short-chain fatty acids. These may protect you against colon cancer and inflammatory bowel disease. Eating Taro root may increase feelings of fullness, reduce overall calorie intake and increase fat burning. Thus, this helps weight loss and reduces body fat. Taro root contains polyphenols and antioxidants that may help to combat cancer growth and protect your body from oxidative stress. But, more research is needed.