Kolkas With Meat Stew – Taro Root

kolkas pinit

Taro or as it’s called in Arabic kolkas (قلقاس) is an Asian and tropical plant that belongs to the Arum family and it’s eaten cooked only. It also has thick edible leaves, and it is a herbaceous plant. It is said that this plant spread from its original habitat in Southeast Asia to the islands of the Pacific Ocean.

Taro qualities

Taro has many characteristics, including the following:

  • The taro has rather large tubercles.
  • Taro is a starchy food.
  • Taro tubers grow underground and are spherical in shape.
  • Taro is used in foods; It is a cooked vegetable, made into soups and desserts, and large taro leaves are usually cooked.
  • Small thistles cover the leaves and roots of the taro, so it is best to wear gloves when handling fresh taro.
  • Taro should be cooked thoroughly before eating.

Nutritional benefits of taro

kolkas

Rich in fiber

Taro is a plant rich in fiber; Where fiber is an essential nutrient for the human body, it reduces the risk of cardiovascular disease and thus helps maintain weight and improve bowel movement.

Rich in potassium

A cup of cooked taro contains 639 milligrams of potassium. Potassium helps control blood pressure, which is why a daily healthy diet should contain 4,700 milligrams of potassium, according to the American Heart Association.

Rich in magnesium

Taro is a good source of magnesium; A cooked cup of taro gives 40 milligrams of magnesium, and magnesium is necessary for the health of bones, muscles, and nerves, and is important for the body’s immunity, maintaining blood pressure, and regulating blood sugar.

Rich in vitamins and protein

Taro is a source of many important nutrients because it contains vitamin E, vitamin C, vitamin B, vitamin A, and protein.

Improves eye health

Taro is one of the foods rich in antioxidants, beta-carotene, and these substances combined together help improve eyesight and vision in general.

Antioxidants help fight free radicals that may cause some eye diseases caused by aging.

Contributes to the prevention of the risk of cancer

Taro may play an important role in preventing the risk of various cancers; This is due to the antioxidant activity and the high levels of vitamin A and vitamin C in it.

The taro also contains substances that help strengthen the immune system, strengthen the body’s defenses, and fight any harmful outputs of metabolism that may cause cancer.

Promotes heart health

Taro is high in potassium, which is an important mineral for a healthy heart and circulatory system, and to protect against or keep blood diseases under control.

Potassium helps regulate the spread of different fluids and their pressure in the body within and between cells and prevent fluid retention, thus regulating blood pressure and relaxing the walls of blood vessels.

Supports blood circulation

Taro’s high content of various minerals, especially copper and iron, helps make taro a good food in preventing anemia and promoting and strengthening blood circulation.

Copper and iron are essential for the production of red blood cells that carry oxygen and transport it throughout the body effectively.

Prevents diabetes

Taro’s high fiber content helps reduce the chances of developing diabetes because dietary fiber regulates the rate at which insulin and glucose are released in the body.

If a person has diabetes, eating foods rich in fiber, such as taro, helps prevent dangerous spikes in blood sugar.

Boosts body immunity

One of the most important benefits of taro is its role in enhancing and strengthening the body’s immunity, especially with its high levels of vitamin C.

Contributes to reducing excess weight

Because of its high content of dietary fiber, eating taro regularly helps to lose excess weight and reduce body fat percentages, especially as it makes a person feel full for long periods.

Improves digestive health

Taro contains a large amount of fiber and starch, which are substances that travel with the digested food to the colon, and there it becomes the ideal food for the beneficial bacteria in the intestine; To assist in its growth and development.

It has been found that eating foods rich in fiber helps to fight many diseases of the digestive system, such as colitis and colon cancer.

Important notes about taro

kolkas
  • Taro is considered inedible and poisonous if not cooked, as it contains harmful and toxic calcium oxalate crystals.
  • When cooking taro, the proportion of poison in it is reduced, as its roots are soaked in cold water for a whole day.
  • It is known that calcium oxalate is not soluble, it causes kidney stones, so it is recommended not to eat it with milk.
  • When it becomes purple, we can roast it, cook it, or boil it.

Similar recipe: White Bean and Meat Stew (Fasolia bi Lahme)

Kolkas With Meat Stew – Taro Root

Difficulty: Beginner

Ingredients

Instructions

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Prepare the kolkas

  1. Take the kolkas, wash and peel it, and cut it into medium pieces (to taste).

  2. Pour the water into a suitable pot, add the lemon, and put it on the fire until it boils.

  3. Bring a suitable pot, put the taro with the meat, then put them on the fire until it is completely cooked.

Prepare the sauce

  1. Put the chopped onion, ghee, and garlic in a suitable medium-sized bowl, then put it on the fire while continuing to stir.

  2. Add tomato juice to the mixture.

  3. Add salt, black pepper, and mixed spices to the mixture, then cover the pot until it boils.

  4. Pour the taro into suitable plates, then serve hot with rice or bread, as desired.

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