The thick stalk of the taro plant, which is similar to a tuber, has been used in many different cuisines and diets around the world for thousands of years. Cocoyam can also be referred to as taro root.
The majority of experts agree that taro was one of the first crops cultivated by humans. In scientific circles, it goes by the name Colocasia esculenta, and it has a rich and interesting background.
Its outer skin is brown, while the white flesh on the inside has distinct purple spots. Once cooked, taro roots take on a slightly sweet flavor and a texture not unlike that of potatoes. The taro root is high in fiber and contains many other nutrients; it has been linked to a variety of health benefits.
Healthline reports that the taro root contains a number of vitamins, minerals, and other organic compounds that are vital to human health and have a wide range of positive effects. Taro root is an excellent source of many nutrients, including vitamins A, C, E, B6, and folate; magnesium; iron; zinc; phosphorus; potassium; manganese; and copper; and dietary fiber and carbohydrates in large quantities. Manganese is also found in high concentrations in taro root. Even though the plant only contains a small amount of protein, it is better than nothing.
What effect does cocoyam have on diabetics, if any?
According to healthline claims that taro root, also called cocoyam, is a tasty and healthy option for diabetics. It helps keep blood sugar levels steady thanks to the combination of fiber and resistant starch. Because humans can’t digest fiber, eating foods high in this carbohydrate has no effect on blood sugar levels.
A major advantage of cocoyam is that it can be used to prevent a significant rise in blood sugar because it slows down the digestion and absorption of carbs. High-fiber diets have been shown to significantly lower blood sugar levels in a number of studies. Taro root is fantastic for people with diabetes because it is a low-glycemic, cancer-fighting superfood. OperaNews
