🌱Taro roots or arvi or arbi, it is one of the oldest vegetables of the Indian Subcontinent.
🌱It is largely cultivated and consumed in India and other parts of world.
🌱This tuber is rich in nutrients , easy to grow and not expensive.
Arbi is a good substitute for potatoes🥔
👉Before the potato taking over the kitchens in such a comprehensive manner, arbi was the preferred tuber.
👉It is not a nightshade vegetable like potato ; that’s why it preferred over potato.
👉It surpasses potato in taste, nutrition, and medicinal benefits, and it is highly valued as a prebiotic.
🌱Its tuber has hairy brown coloured skin with white pulp inside.
🌱Arbi is a starchy root vegetable which grown all-year-round and comes in a number of varieties depending on the region where it is grown.
🤔What are the properties of Arbi?
👉It is sweet in taste.
👉Arbi is heavy to digest.
👉It has gooey, sticky in nature.
👉It is cooling (some varieties are warming)
👉It reduces Vata and Pitta, increases Kapha
What are the health benefits of Arbi? 🤔
👉Taro root serves a number of essential functions in Ayurvedic cooking as it is highly medicinal and detoxifying.
👉With its slippery nature, taro serves as a binder of toxins. It binds them together and drives them out of the body, making it an important ingredient in detox.
👉Taro root is a fiber-rich food. Dietary fiber has the potential to maintain the blood sugar level. Hence it is helpful in diabetes management.
👉Helps improve digestive health.
👉Improve gut microbiome.
👉Useful in weakness.
👉It relieves inflammation in the lungs.
👉It heals the lining of the small and large intestines.
👉Good source of dietary fiber and potassium that help in heart health.
👉Lower in fat and sodium aiding prevention/management of hypertension.
👉Arbi helps in weight loss, being rich in fiber content makes your stomach feel fuller for longer hours and reduces the number of calories intake throughout the day.
👉Ease body cramps.
👉It reduce symptoms of rheumatoid arthritis.
👉It thicken your hair.
👉Prevent bone loss.
🌱Arbi leaves and stem both are edible its sabji can be made by first boiling the leaves, in Gujarat, Patra and in Bengal Kochu pata bata, Kochu mach etc dishes are prepared using Arbi leaves.
🌱Always use ajwain to cook arbi.
🌱Use the small variety of Arbi because they are easier to digest.
👉It can be fried or curried and eaten with rice.
👉Different recipes can be made using taro like taro chips, crispy taro pancakes, taro fries, and taro buns.
👉It can boiled or steamed and then add the spices and lemon juice for good taste. You could also dress it with some coriander leaves.
👉To make it easy to digest buttermilk can be consumed along with it.
🤔How many times it can be eaten?
👉It can be consumed twice a week to benefit from its binding properties.
👉 To make taro more Kapha balancing, add black pepper,chili, carom seeds or ginger to the recipe.
👉Always peel and cook taro root, to minimize the calcium oxalate content found in its skin.
👉Never consume it uncooked.
👉Avoid it in gastritis.