Malanga

Scientific name: Xanthonoma Sagittifolium

It is a herbaceous perennial plant behavior if you are not harvest valuable product in tropical and subtropical countries. Because of its nutritional value and easy cooking with digestive qualities make this culture a product in high demand in the domestic market.

Description

It is a herbaceous plant, has underground stem, from which flow secondary side, horizontal, thickened branches, which are known as cormelos. The cormelos have a dark brown cortex and pulp is white or yellow. There are knots from which spring the buds, length of growing season is 270-330 days; during the first six months corms and leaves develop.

Harvesting takes place between 10 and 12 months depending on the variety; there are two known varieties like white and lilac or purple. The plant is ready to harvest when the lower leaves turn yellow.

Nutritional Benefits

Malanga is regarded as a great food because it contains a lot of nutrients, carbohydrates and proteins that are necessary to maintain a healthy and balanced diet.

This tuber contains large amounts of dietary fiber, which helps regulate and speed up the digestive process and reduce cholesterol in the body. Furthermore, digestion of malanga requires lower amounts of stomach acid compared to other tubercles, which helps reduce the burning sensation in the chest and throat, associated with gastroesophageal reflux disease.

Also, its sodium content is very low and has no cholesterol, so include it in the daily diet is a great way to avoid the risk of getting heart disease, high blood pressure or overweight.

Unlike wheat, which is commonly used to make flour for bread and bakery products, taro does not contain gluten. The gluten can trigger abdominal pain, nausea and constipation in people with gastrointestinal disorders such as Crohn’s disease and celiac disease. That’s why taro flour is an excellent choice for people with gluten sensitivity, allowing them to enjoy breads, muffins and pancakes without actually consuming.

Applications and Uses

The malanga can be prepared and consumed in many ways. Usually used to accompany main dishes cooked, it can also be used to prepare flour, cream, fried, mashed or fried chips as a replacement for potato chips.

Nutritional Information Tiquisque