If the taro is not damaged and does not grow bacteria or taro leaves, it can be stored for three months. However, if stored for a long time, the starch will be reduced, the taro will become hard, and the quality will deteriorate. It is recommended to eat it within 1 month.

1. Pack taro into cartons or perforated polyethylene film bags into a box or bag of 20 to 30 kilograms.

2. Store in a well-ventilated warehouse with a temperature of 10 to 15°C, a relative humidity of 85% to 90%, and can last up to 5 to 6 months.

3. However, it should be noted that in the early stage of storage, due to the high outside temperature, taro breathes vigorously, so attention should be paid to ventilation and heat dissipation. The temperature inside the reactor must not exceed 15°C.

Taro is rich in protein, calcium, phosphorus, iron, potassium, magnesium, sodium, carotene, niacin, vitamin C, B vitamins, saponins and other ingredients. Among the substances, the content of fluorine is relatively high, which has the function of cleaning teeth, preventing caries, and protecting teeth.

Extended information:

Vegetables, fruits, grains, fish, etc. are all "good" foods. But it may not necessarily bring health to people, because even if we choose "good" foods with high nutrient density, if they are cooked improperly, they will become "bad" foods that are not good for our health.

For example: shredded yam, banana slices, taro sticks, canned oranges in sugar water, applesauce. Banana slices and taro chips look like dried fruits, but they are actually foods that have been fried at low temperatures. The fat content rises from less than 1% to more than 10%, making products such as "combined dried fruits and vegetables" typical high-calorie foods.

Although some vitamins can be retained in canned fruits under acidic conditions, in order to make the final fruit pieces and soup sour and sweet, a large amount of sugar needs to be added to adjust the taste, and the nutrient density drops significantly. A large amount of sugar is added to the jam during processing.

So it must be cooked well when cooking, otherwise the mucus in it will irritate the throat; taro can be steamed and dipped in sugar as a staple food, and can also be used to make dishes and snacks, so it is a favorite root food. . Taro is sweet and pungent, slightly toxic, neutral in nature, and returns to the intestines and stomach meridian; it has the functions of benefiting the stomach, reducing swelling and relieving pain, widening the intestines, detoxifying, tonifying the liver and kidneys, dispersing stagnation, regulating qi, resolving phlegm, laxative, and beneficial. It has the functions of strengthening the stomach, strengthening the spleen, and replenishing the marrow.

People's Daily Online - Improper cooking, good food turns bad

Baidu Encyclopedia - Taro