After I had taro in one of my Sakara breakfasts, I came upon this article on Mercola about this “bulbo-tuber.”
“Far from a being simply a cheap food source, taro is a bona fide superfood, containing high amounts of potassium, known to be a heart-healthy nutrient as it makes fluid transfers between your body’s membranes and tissues easier. There’s also significant fiber, calcium and iron, plus vitamins A, B-6, C and E. The leaves provide fiber, too, along with protein, vitamins A, C and B-6, thiamin, copper, calcium and folate.
Besides helping to keep you regular to promote digestive health, fiber helps regulate your insulin and glucose levels to normalize your blood sugar. One serving contains 27 percent of the Daily Reference Intake (DRI). Further, one study shows that fermented taro, a poi dish, contains even more gut-friendly bacteria than yogurt.“
“Upon eating taro, your vision may also benefit due to antioxidant beta-carotenes, and your skin gets a boost of health from the presence of vitamin E and vitamin A. Additionally, wounds and blemishes heal more rapidly and wrinkles are less visible. Lesser but still significant amounts of copper and iron help prevent anemia and aid in healthy blood circulation, while at the same time helping to produce red blood cells for oxygen transit.
All these nutrients combine to “up” your immune system. Vitamin C creates more white blood cells, which act as a defense against disease-causing bacteria, and helps to detoxify your body.6 Amino acids and omega-3 fats contained in taro are also very beneficial to your overall health, but particularly your heart. Altogether, the myriad of health benefits from all the vitamins and minerals make taro an uncommonly nutritious food.
Another nutritionally beneficial aspect of taro is that when its granules are broken down they’re only one-tenth of the size of white potato granules, so it’s easily digestible.”
Those health facts and that wonderful flavor are reasons enough for me to start experimenting with recipes!