Taro, scientifically known as Colocasia esculenta, originated in the lowlands of Malaysia and spread from India to ancient Western Egypt. Taro is a herbaceous plant that typically grows in wet, marshy areas such as near streams and ponds, and it can also be cultivated in pots. The plant has a swollen base that forms an edible tuber.
In Vietnam, there are about 70 different varieties of taro. The ways to prepare taro dishes are very diverse, among which dried taro snacks are especially popular, particularly among women, thanks to their appealing taste and unique health benefits not commonly found in other root vegetables.
After harvesting, taro is peeled, thoroughly cleaned, and sliced into bite-sized sticks. These are then placed in a vacuum freeze-drying chamber with oil treatment. This process produces dried taro that retains its natural color without deformation or caramelization, does not absorb oil, has a moderate crispness, and preserves the original flavor of taro after drying.
For those who have never tried dried taro, it is truly a missed opportunity, as this product has the following characteristics:
- Export quality standards
- No artificial coloring
-No added sugar, no preservatives
- Cholesterol-free
- Natural flavor and colorBeneficial to health
- Guaranteed food safety and hygiene
Usage and Storage Instructions:
- The product is ready to eat immediately after purchase.
- After opening, pour out a small amount and reseal the ZIP lock immediately to keep the product crisp for longer. Exposure to air will cause it to become stale and lose its crunchiness and flavor.
- Store in a dry place, avoid moisture.
Medicinal Benefits of Taro:
Anti-aging
This food contains many nutrients such as protein, calcium, phosphorus, iron, potassium, magnesium, sodium, carotene, niacin, vitamin C, vitamin B, saponins, and more. These help the body combat skin aging agents, improve vision, boost immunity, and promote healthy digestion.
Diabetes management
For people with diabetes who need to carefully control their diet, taro is a suitable choice. Although it contains a lot of starch, the sugar content in taro is low. When consumed in moderation, it does not cause blood sugar spikes. Additionally, taro is rich in vitamin A, which helps stabilize blood sugar levels.
Kidney disease support
People with kidney disease need a reasonable diet and should avoid excessive intake of fats, sugars, and proteins because these can overwork the kidneys, causing pain and shortness of breath. Taro, however, is low in fat, sugar, and protein but provides a relatively high amount of calories, making it a good option for those undergoing kidney treatment. The recommended serving size for kidney patients is about 200–300g per meal.
Treatment of arthritis and lymph node swelling
Taro combined with fresh snakehead fish, water celery, and rice paddy herb, cooked into a porridge and eaten warm, can help treat arthritis and swollen lymph nodes. Additionally, mashed taro applied as a poultice on burn wounds promotes new skin growth and speeds up healing.