Taro, the root that lowers blood sugar and protects the heart

Root originally from Asia, taro is characterized by a nutritional profile rich in beneficial substances

When it comes to taro, a root originating from Asia but appreciated all over the world is called into question. Its inclusion in the diet can prove beneficial for several reasons, among which it is possible to mention the ability to keep blood sugar under control and the positive effects on heart health.

As for the first benefit, we must say thanks to the important fiber and resistant starch content. Science has repeatedly spent on investigating the influence that fiber intake has on health.

Noteworthy in this regard is a scientific review conducted in 2013 by a team active at the Hospital de ClĂ­nicas in Porto Alegre (Brazil). By monitoring the data of 605 patients, the experts in question found that, in the face of an increase in fiber intake in the diet, it is possible to appreciate an improvement in glycemic control.

As mentioned earlier, the inclusion of taro in the diet can also prove useful for the improvement of heart health. Also in this case we must say thanks to the presence of fibers and resistant starch.

Just to give some numbers regarding the fiber content, remember that in just over an ounce of taro there are 6 grams of the nutrients mentioned above (we are talking more than double the fiber content that characterizes potatoes).

Also not to be overlooked is the aforementioned presence of resistant starch. As evidenced by a 2004 study carried out by a team of experts from the Center for Human Nutrition in Denver (USA), the intake of resistant starch is associated with a reduction in plasma concentrations of cholesterol and triglycerides, a crucial aspect when talking about prevention of cardiovascular diseases.

There are many benefits of taro! In this category it is possible to mention the positive effects on weight control, a property always linked to the presence of fibers, precious nutrients when it comes to maximizing satiety levels.

Rich in vitamin C and vitamin E, this root should always be consumed after cooking. We conclude by pointing out that, before introducing it into the diet, it is advisable to seek advice from your doctor. In the absence of contraindications you can indulge yourself in the kitchen, preparing soups, stews and tasty chips.

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