Properties of the malanga

The taro is a tuber with many properties that favor the functioning of our body. This is native to tropical areas. It has oblong shape, fibrous consistency and when cooked becomes purple. Your skin is hard.

Some researchers say that the malanga comes from South Asia and, little by little, it spread to other latitudes. Interestingly in Hawaii there is a legend (or myth) that ensures that the malanga is a child turned into a plant to contribute to the creation of the human race. This tuber can not be consumed raw, because it has a substance that makes it toxic: calcium oxalate.

The taro can be white or yellow. The first is the best known variety in Central America and South America. Its meat is white and it is known with the following names: bore, Camacho, chonque, macabo, among others. The second, besides being consumed in South America, is also known in the Philippines, West Africa, the Antilles ... it has a yellow flesh. This is also known as malanga, unkucha, ocumo chino (thus, they call it in Venezuela).

This tuber is rich in fiber, vitamin A, C and E, vitamin B6, folic acid, magnesium, iron, zinc, phosphorus, potassium, manganese and copper. it is these properties that make it ideal to prevent and improve:

Digestive problems: this thanks to its high amount of fiber that promotes proper intestinal functioning. It is also recommended for people who have gastric problems and ulcers.

Prevents cancer: the presence of vitamin A and C in taro, provide a large amount of antioxidants that strengthen the immune system which helps prevent cancer.

Prevents and controls diabetes: consumption of taro can help control insulin levels and thereby improve or prevent diabetes.

It prevents cardiovascular diseases: thanks to its high content of potassium it helps to reduce blood pressure and, therefore, to prevent cardiovascular diseases.

Watch your eyesight: taro has high levels of beta-carotene and another substance called cryptoxanthin that improves vision.

Protects the skin: this tuber has vitamin E, which makes it ideal for protecting and improving the appearance of the skin.

It favors the immune system: by having vitamin C, it strengthens the immune system improving its response to diseases that may affect us.

Finally, it is convenient to include the possibilities of using this tuber in the kitchen. The taro can be used to make purées, porridges, soups, stews. In Venezuela, it is used to prepare soups and also fried.