The basic introduction of Xinmao taro
Xinmao taro is a traditional agricultural product in Taicang. The "Xinmao" fragrant seed taro, which is a famous local variety developed by farmers in Xinmao District through local variety improvement and systematic breeding, is highly popular in domestic markets such as Shanghai, Zhejiang, and Jiangsu due to its pure aroma, glutinous texture, and excellent quality. In 2014, the new taro was listed on the National Geographical Indication Protection List
What is the nutritional value of new taroTaro has high nutritional value and contains various nutrients, mainly rich in carbohydrates. It contains 17.5 grams of starch and 2.2 grams of protein per 100 grams, which is higher than that of ordinary vegetables. Therefore, taro can be used as both a grain and a vegetable, making it a nourishing food suitable for both young and old. It is a treasure for autumn vegetarian diet. Taro is also rich in various components such as protein, calcium, iron, vitamin C, vitamin B1, vitamin B2, etc. According to traditional Chinese medicine, taro is sweet, spicy, and flat in nature. When it enters the intestines and stomach, it has the effects of nourishing the stomach, widening the intestines, nourishing the middle and liver and kidneys, and adding lean marrow. It has a certain effect on assisting the treatment of diseases such as dry stool, thyroid enlargement, mastitis, acute arthritis, etcWhat are the product features of new taroTaro belongs to the root and stem category, with a high sugar content and a relatively hard and thick skinTasting and eating methods of new taro
There are many ways to make taro, including salty and sweet ones, which can be boiled, steamed, stewed, baked, roasted, stir fried, or stewed. It should be noted that taro is a stubborn plant that does not allow oil and salt to enter. When cooking, remember not to season it before it is fully cooked. Otherwise, whether adding salt or sugar, the taro will absorb the seasoning too early, making it less tender and even harder