Despite its rough exterior, this root vegetable is "as precious as ginseng," good for blood sugar, and can be used to prepare many delicious dishes during cold weather.

GĐXH – Despite its rough appearance, this humble root vegetable is not only delicious but also has nutritional value comparable to ginseng. Dishes made from this root are very good for cardiovascular health, digestion, and especially blood sugar.

Yam, "as precious as ginseng," is good for blood sugar.

Yam is a familiar root vegetable in Vietnam, especially abundant during the winter months. Despite its rough, hairy appearance, it possesses amazing health benefits, considered "as precious as ginseng." According to nutrition experts, hairy yams contain large amounts of vitamins A, C, E, and B6, along with many important minerals such as potassium, magnesium, manganese, and calcium. They are also a rich source of fiber and antioxidants, making them a healthy food.

The high fiber content promotes digestion, prevents constipation, and supports more efficient bowel function. The potassium in taro helps regulate blood pressure, reducing strain on the heart, thereby limiting the risk of hypertension, stroke, or heart attack. Fiber also helps lower bad cholesterol (LDL), preventing plaque formation in blood vessel walls – a cause of coronary heart disease.

Boiling taro is a way to preserve its delicious flavor. (Photo: HM)

According to Dr. Duong Ngoc Van (Medlatec General Hospital): "Maintaining a diet that includes yam not only helps control blood sugar but also reduces appetite, supporting the maintenance of a healthy weight. The fiber and resistant starch in yam help slow down sugar absorption, which is very beneficial for people with diabetes."

Additionally, antioxidants such as polyphenols and flavonoids found in yam tubers help protect cells from free radical damage, reduce inflammation, and improve cardiovascular health. Vitamin C in yam tubers also contributes to increased vascular elasticity, supporting better blood circulation.

Boiling is the easiest way to prepare hairy taro, preserving its delicious flavor. Hairy taro is not only easy to cook but also suitable for many delicious dishes such as soups, desserts, and cakes. Below are two of the easiest recipes, helping to retain the characteristic nutty and aromatic flavor of this humble root vegetable.

Delicious cold-weather dish with taro: Taro soup with pork ribs

Ingredients for making taro root soup with pork ribs:

+ 500g taro root

+ 500g pork ribs

+ Green onions, cilantro, red onions

+ Seasonings: cooking oil, fish sauce, seasoning powder, etc.

How to make taro root soup with pork ribs:

Step 1: Prepare the ingredients: Peel the taro root, cut it into bite-sized pieces, then soak it in diluted salt water for 5 minutes to reduce the sliminess, then rinse it several times to remove the sap.

Wash the ribs thoroughly, blanch them in boiling water with a little salt to remove impurities. Drain and marinate with seasoning powder, cooking oil, and chopped shallots for about 15-20 minutes to allow the flavors to penetrate. To ensure a clear broth when cooking, soak the ribs in salted or lemon juice before marinating.

Step 2: Cooking the soup:

Sauté the onions until fragrant, then add the pork ribs and stir-fry briefly. Add enough water to cover the ribs and simmer for about 1 hour until the bones are tender; remember to skim off the foam during cooking to keep the broth clear. Once the ribs are tender, add the taro and cook for another 10-15 minutes until the taro is soft and tender. When you turn off the heat, add the chopped scallions and cilantro. This hot, flavorful soup is perfect for a cold day.

Taro root soup with pork ribs is a delicious and fragrant dish perfect for cold days.

Delicious treat for cold days: Hot sweet soup with hairy taro

Ingredients for making hairy yam dessert:

+ 2-3 hairy taro roots.

+ 1/3 cup of rock sugar syrup with pomelo blossoms.

+ 2 tablespoons of tapioca starch infused with pomelo blossoms

How to make hairy yam dessert:

Step 1: Preparation: When buying taro, choose large, mature, dark-colored tubers with many roots, as these are usually softer and tastier. Then wash them thoroughly, boil them until cooked through, peel them, dice them, and rinse them again to remove the slime.

Step 2:

Boil 2 bowls of water, add the pomelo flower rock sugar. Once the sugar dissolves, strain through a sieve to make the tea clear. Add the diced taro to the sugar syrup and simmer for about 5 minutes to allow it to absorb the flavor.

Dissolve the tapioca starch in a little water and strain it through a sieve to obtain a clear liquid. When the porridge boils, add the tapioca starch while gently stirring in one direction until the porridge thickens slightly. Continue simmering over low heat, skimming off any foam that rises to the surface. After 5 minutes, remove the taro root, rinse it with filtered water to clarify, strain the porridge liquid again, then add the taro root and bring to a boil again. Remove from heat and ladle the porridge into bowls. This porridge is delicious served hot or cold, with a light, fragrant, and sweet flavor that is very addictive.

Taro root dessert tastes delicious whether served hot or cold. (Photo: Vinh Quyen)

Source: https://giadinh.suckhoedoisong.vn/xu-xi-ben-ngoai-nhung-cu-nay-quy-nhu-sam-tot-cho-duong-huyet-che-bien-duoc-nhieu-mon-ngon-ngay-lanh-172251211193117961.htm