The nutritional value of taro

The history of eating Chinese steamed buns by the Chinese people can be traced back to the period of the Spring and Autumn and the Warring States Period. Zhuge Liang wrote in the Romance of the Three Kingdoms with the taro to dedicate the god of water. Shantou is a traditional Chinese pasta that is prepared by mixing flour with water, sugar, etc. and steaming it after fermentation. The finished product has a hemispherical or long shape. In the Jiangnan region, steamed buns with meat, vegetables, bean paste, and other fillings are usually called buns when they are made, while ordinary buns are called buns. The taste is delicious, soft and nutritious. It is one of the staple foods on the table. China has a vast territory, many ethnic groups, different tastes, and different practices. This has led to the development of a wide variety of steamed buns, such as floured buns, cornmeal steamed buns, vegetable steamed buns, meat steamed buns, raw fried buns, and fried buns. Not the same, such as steamed cakes, cakes, oysters, oysters, oysters and so on.

White head

Nutrients (per 100g)

Nutrition project and its unit nutrient quality

Heat (kcal) 221.00

Carbohydrate 47.00

Fat (g) 1.10

Protein (g) 7.00

Cellulose (g) 1.30

Vitamin E (mg) 0.65

Thiamine 0.04

Riboflavin 0.05

Magnesium 30.00

Calcium 38.00

Iron 1.80

Zinc 0.71

Copper 0.10

Manganese 0.78

Potassium 138.00

P 107.00

Sodium 165.10

Selenium 8.45