Taro contains high amounts of fiber, especially soluble fiber, which can slow down digestion and absorption of sugar into the blood.
According to research from the US National Institute of Nutrition, soluble fiber helps reduce the spike in blood sugar after meals and improves insulin levels in the body. This is especially important for people with diabetes or at risk of developing the disease, as maintaining stable blood sugar levels is a key factor in preventing complications of diabetes.
Taro also contains a number of components with antioxidant properties, especially polyphenol compounds. These antioxidants have the effect of protecting the beta cells of the pancreas - where insulin is produced, a hormone needed to control blood sugar.
A study by the World Health Organization found that supplementing antioxidants from foods helps protect cells from damage caused by oxidative stress, a common cause of chronic diseases such as diabetes and cardiovascular disease.
Taro is also rich in vitamin C, vitamin E and essential minerals such as potassium and magnesium. These nutrients have been shown to help reduce inflammation, support heart health and the nervous system, which may help prolong life.
Potassium can help regulate blood pressure by reducing blood vessel tension, which is especially beneficial for older adults and those at risk of heart disease.
Furthermore, foods rich in fiber and antioxidants have the potential to reduce the risk of several chronic diseases, including heart disease and cancer – major causes of premature death.
Regular consumption of taro, with its combination of antioxidants, vitamins and minerals, can help prevent harmful agents from within the body and protect cells, thereby supporting longevity.
Although taro has many benefits, consumers should note that it is also high in carbohydrates. To better control blood sugar, taro should be combined with green vegetables, plant or animal proteins, and other low-sugar foods to ensure a balanced diet.
Also, how you prepare taro is important; steaming or baking is the best way to retain nutrients instead of frying or cooking with sugar.
