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5 Nutritional Facts Of Taro Root

5 Nutritional Facts Of Taro Root

Taro vegetable is the root modification and is the native of South India and South East Asia. Taro is widespread mostly used to make Hawaiian dish, Poi. The facts about Taro root offer you a detail whether it has to be included in the weight loss plan or not. This is used in the place of potatoes or rice in the diet. Taro root can be boiled, baked, fried or grilled. The root can be made into small chips for easy intake. Taro root grows in paddy fields with the aid of abundant rainfall. This plant grows in places where the annual rainfall is more than 98 inches.

5 Nutritional Facts Of Taro Root:

Calories

The usual size of the serving cup is 2/3rd of a cup that consists of 80 calories. This is equal to 4 percent of the daily calorie intake of the food. Out of 80 calories, 76 belong to carbohydrates.

Calories

Protein

The protein content in one serving size of taro is only one gram. Taro alone can be eaten while it is taken very effectively along with a meat soup and vegetables like carrots and celery.

Protein

Carbohydrates

Every serving has 20 grams of carbohydrates. In a weight loss program, it is better to have only one serving of taro root for a day. The carbohydrates in taro root are mostly of fiber and starchy types. The vegetable can be nutritious and stomach filling.

Carbohydrates

Vitamins

The vitamin C content that is recommended for everyday nutrition is available in 5 percent amounts in Taro root. One percent of DRI of vitamin A can be had from taro root. Vitamin C is an antioxidant and aids in boosting the immune system, when you are battling against Flu. The retinal pigmentation is produced by vitamin A. The cell lining is improved in the digestive tract as well as in the respiratory tract.

Vitamins

Minerals

Sodium, iron and calcium are some of the minerals present in the taro root. The red blood cells are healthy with the intake of iron. The teeth and bones are strong and healthy with the calcium intake. The body fluids are controlled by the intake of sodium. These minerals are available less than they are normally required for the DRI. Eating taro along with the low fat dairy products can enhance the calcium intake.

Minerals



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