This fruit is a taro tuber-producing plants, grown especially popular in the western part of Indonesia. Similar to taro but produce larger tubers. Taro leaves a large shield-shaped. The leaves can be used as protective headgear when it rains. Leaf surface covered with fine hairs that make it waterproof because the water will flow immediately leave the surface of the leaf. The leaves as well as carp feed.
Taro tubers can be processed by steamed, boiled, or fried after being cut into small pieces. Taro leaves can be used as a wrapper. Taro leaves can also be eaten and used as food wrappers, known as the knapsack.
Taro contains a high carbohydrate, protein, fat and vitamins. Taro leaf protein content is higher than the tuber. In Bogor taro, taro taro bentul polish and crude protein content of the dry weight of the leaves was 4.24% -6.99%, while the tubers are about 0.54% -3.55%. Itching in the mouth after eating taro caused by calcium oxalate crystals. Calcium oxalate only cause itching without other distractions. These substances can be decreased by the washing water.
Benefits of Eating Taro Fruit
Because the content of the fruit taro, the benefits of taro include:
- As the content of carbohydrate, in the glorious fruit irin taro rice consumed as substitutes.
- Taro fruit pulp can be taken to facilitate the digestive tract.
- Stems and leaves of the taro plant can be processed into vegetable and can be consumed.
- Taro fruit can be processed into a powdery material which can be processed into chips such as home industry.
- Pureed taro root rhizomes can be used to treat gout.
- Taro leaf midrib pieces are believed to treat hives.
- Taro fruit is readily available especially in rural areas the majority of plants can indeed thrive in lowland tropical climates such as mountains.
