Pink China Elephant Ear corm vegetables
ES
Emmanuel Sagini
Updated
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The corms are roasted, baked, or boiled. Phenolic pigments give the corms their light purple hue. The sweet, nutty flavor comes from the natural sugars.
Since the grains are small and easily digested, the starch is frequently used in infant food. After being boiled twice to get rid of the bitter flavor, young taro leaves and stems can be eaten. The leaves have a higher protein content than the corms and are an excellent source of vitamins A and C.
Due to the presence of calcium oxalate and needle-shaped raphides in the plant cells, the plant is poisonous when consumed uncooked. Cooking or overnight soaking in cold water can reduce the toxicity and make the tuber more edible.
Since the grains are small and easily digested, the starch is frequently used in infant food. After being boiled twice to get rid of the bitter flavor, young taro leaves and stems can be eaten. The leaves have a higher protein content than the corms and are an excellent source of vitamins A and C.
Due to the presence of calcium oxalate and needle-shaped raphides in the plant cells, the plant is poisonous when consumed uncooked. Cooking or overnight soaking in cold water can reduce the toxicity and make the tuber more edible.
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