Colocasia Flavor
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Colocasia Flavor

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Colocasia flavor Introduction

Taro (scientific name: Colocasia esculenta), also known as ground chestnut and yellow chestnut taro, is commonly used in Chinese dishes or Chinese desserts. Its local variety, areca esculenta, is often called taro.

Taro is a cultivated species of Tuluan in the leguminous family. It is a perennial herb and is cultivated as an annual plant. The edible part of taro is spherical root tuber, which looks like a small potato with a diameter of 2~4cm. Its skin is yellowish brown. Its meat is like potatoes, but it tastes like chestnuts, sweet and fragrant. After eating, it has an endless aftertaste, so it is called taro. Taro is nutritious. The difference between taro and common taro is that the petiole has purple red dots in the center of the top of the leaf, the petiole is green, and the flesh of the bulb has purple red stripes. The staple food of the taro is the bulb, and the petiole can be used to pickle taro and make green fodder. The bulb has less fiber, high starch content, delicious sand, and is deeply loved by consumers.

Colocasia flavor nutritive value

Taro is rich in nutrition, with high content of starch, protein and minerals. It is reported that every 100g of taro contains about 21g of starch, 3.5g of crude protein, about 52mg of calcium, 2.2mg of selenium, and about 7mg of vitamin C.

There are kinds of cooking methods for taro, which can be used for cooking, frying and stewing. It can be used for stewing and burning with chicken and pork. It tastes delicious but not greasy, crisp but not rotten. It has always been an essential high-quality dish for festivals and festive feasts.


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