Are taro corms fat?!
Taro corms are roasted, boiled, or baked, and may be made into cakes. Heating is necessary to remove an acrid, irritating property of the raw corm. Traditionally, the substance blamed for this irritation has been the needle-like crystals of calcium oxalate, which occur throughout the plant and become lodged in the mucous membranes of the mouth and throat. Dumbcane (Dieffenbachia), a household plant, is considered a dangerous poison for the same reason. Now other researchers suspect that one or more additional chemicals may be responsible for the acridity and intense itching and burning of raw taro, which would be injected into mucous membranes by the sharp-tipped calcium oxalate crystals. In the Hawaiian Islands, taro plant is eaten after thoroughly boiled to destroy the toxins; the leaf (luau, also the name of the feast using taro leaves) must be boiled at least 45 minutes over low heat, whereas corms are boiled in a deep pot with salted water for at least an hour or until soft.
Taro is similar to the Irish potato (Solanum tuberosum) in many properties, and is sometimes called the "potato" of the humid tropics. In comparison with potato, taro corm has a higher proportion of protein (1.5-3.0%), calcium, and phosphorus; it has a trace of fat, and is rich in vitamins A and C. Moreover, taro is 98.8% digestible, because it has very small starch grains fairly rich in amylose (20-25%), which breaks down to sugar with human saliva. This type of carbohydrate is excellent for people with digestive problems, so that taro flour is used in infant formulae and canned baby foods and is good for people with allergies, such as lactose intolerance. Some workers say that taro produces fewer dental problems than other starch crops. Recent research indicates that plastics can be made to be biodegradable by adding taro starch grains.
Answers: Not Fat..............................
Taro corms are roasted, boiled, or baked, and may be made into cakes. Heating is necessary to remove an acrid, irritating property of the raw corm. Traditionally, the substance blamed for this irritation has been the needle-like crystals of calcium oxalate, which occur throughout the plant and become lodged in the mucous membranes of the mouth and throat. Dumbcane (Dieffenbachia), a household plant, is considered a dangerous poison for the same reason. Now other researchers suspect that one or more additional chemicals may be responsible for the acridity and intense itching and burning of raw taro, which would be injected into mucous membranes by the sharp-tipped calcium oxalate crystals. In the Hawaiian Islands, taro plant is eaten after thoroughly boiled to destroy the toxins; the leaf (luau, also the name of the feast using taro leaves) must be boiled at least 45 minutes over low heat, whereas corms are boiled in a deep pot with salted water for at least an hour or until soft.
Taro is similar to the Irish potato (Solanum tuberosum) in many properties, and is sometimes called the "potato" of the humid tropics. In comparison with potato, taro corm has a higher proportion of protein (1.5-3.0%), calcium, and phosphorus; it has a trace of fat, and is rich in vitamins A and C. Moreover, taro is 98.8% digestible, because it has very small starch grains fairly rich in amylose (20-25%), which breaks down to sugar with human saliva. This type of carbohydrate is excellent for people with digestive problems, so that taro flour is used in infant formulae and canned baby foods and is good for people with allergies, such as lactose intolerance. Some workers say that taro produces fewer dental problems than other starch crops. Recent research indicates that plastics can be made to be biodegradable by adding taro starch grains.
whats a taro corm?
Taro is a root vegetable.
corm
NOUN:
A short thick solid food-storing underground stem, sometimes bearing papery scale leaves, as in the crocus or gladiolus.
ta·ro
NOUN:
pl. ta·ros
1: widely cultivated tropical Asian plant (Colocasia esculenta) having broad peltate leaves and a large starchy edible tuber.
2: The tuber of this plant.
Simple
NO