Colocasia esculenta produces leaves shaped like hearts and is often cultivated in subtropical and tropical climates. Aside from the edible, starchy root, the taro plant leaves are also used as a staple dish in many cuisines.
Even though eating cooked taro leaves has been linked to several potential health advantages such as weight loss, boosting immune health, etc., it is vital to remember that unprocessed leaves are very deadly. Colocasia leaves can also be used for power detox.
The article discusses the health advantages, nutritional value, and typical use of colocasia leaves.
1. Nutritional Values Of Colocasia Leaves
2. Health Benefits Of Colocasia Leaves
3. Colocasia Leaves Recipes
4. The Final Say
1 cup of colocasia leaves contains the following amount of nutrients:
The nutritional composition of colocasia leaves suggests they may have beneficial health effects:
Consistent evidence suggests that better heart health is linked to a diet rich in fruits and vegetables. Dark leafy greens, of which taro leaves are a part, also include spinach, kale, and Swiss chard. According to research conducted in 2016, those who consume dark leafy greens regularly have a reduced risk of cardiovascular disease by as much as 15.8 per cent.
They are a great way to get the dietary nitrates you need for regular blood pressure. In addition, adding taro leaves to a healthy diet may improve cardiovascular health.
Antioxidant-rich foods have been linked to a decrease in free radicals, which may cause damage to cells. When free radicals are not neutralised, they cause inflammation, which may worsen or even cause health problems, including cancer, autoimmune diseases, and cardiovascular disease.
Vitamin C and polyphenols, two prominent antioxidant chemicals, may be abundant in taro leaves. This suggests that reducing free radicals in the body by frequently consuming cooked taro leaves may assist in disease prevention.
Because of their low-calorie content, colocasia leaves are a healthy food option for anyone watching their weight or managing diabetes. Only 25 calories are added to every cup of colocasia leaves you consume. You can whip up a delicious dish in no time if you use the right spices.
The fibre in colocasia leaves makes bowel movements more substantial, speeding up digestion. The only thing to keep in mind while using colocasia leaves is to not prepare any fried delicacies since the impact on the body is diminished by adding extra fat.
The vitamin C in colocasia leaves is responsible for its amazing health advantages. Vitamin C is essential for developing white blood cells (WBCs), crucial to maintaining good health and fighting infection. These white blood cells are the first line of defence against pathogens.They are one of the efficient foods to boost immunity.
Vitamins A and C, two essential minerals, may also help you avoid serious illnesses like cancer. They serve as potent antioxidants, helping the body fight against damage.
The leaves of the colocasia plant are rich in vitamin A, an essential nutrient for excellent eyesight. In addition, it helps postpone the development of cataracts and protects against age-related macular degeneration. A surprising amount of vitamin A may be obtained from only one cup of minced colocasia leaves daily.
Colocasia leaves can be used in preparing many Indian dishes. First, let us look into the recipe for one of the most popular Indian dishes:
1. Add the chana dal, colocasia leaves, and 1 and a half cups of water in a pressure cooker. Mix well, then cook on high for 3 whistles.
2. Before you lift the lid, give the steam a chance to escape. Put the stuff to one side.
3. Mustard seeds, cumin seeds, and asafoetida should be sautéed for a few seconds in hot oil in a nonstick kadhai over medium heat.
4. Sauté the prepared paste for 2 minutes over medium heat.
5. Cook for 3 minutes, stirring regularly, over a medium temperature with the chana dal-colocasia leaves combination, tamarind pulp, jaggery, peanuts, and salt.
6. Served hot.
1. Steam the colocasia leaves for 7–8 minutes after spreading the lemon juice evenly over the leaves. Set aside until it has cooled off.
2. Once the colocasia has cooled, mix it with the curds, salt, and leaves in a large dish. Put the stuff to one side.
3. Heat the oil in a small, nonstick skillet and add the mustard seeds and cumin seeds to make the tempering.
4. As soon as the seeds begin to pop, add the asafoetida, chillies, and curry leaves and cook for 30 seconds.
5. When you are ready to serve, add the tempering to the raita and stir to combine. Chill for at least an hour before serving.
6. Serve chilled with methi crispies or spicy phudina khakhras, and top with coriander for garnish.
Like spinach, colocasia leaves are a healthy green that may be found abundantly in subtropical and tropical climates. They are high in disease-preventing antioxidants and vital micronutrients, including vitamins C, A, folate, and calcium.
Because of their rich fibre and low-calorie content, they are a great meal for improving cardiovascular health and general well-being. While the raw leaves are harmful, they become a healthy and adaptable part of your diet once cooked.
1. How can colocasia leaves be consumed?
Thoroughly wash the leaves, then throw them into water that is already boiling. Second, boil the leaves for 10 to 15 minutes. Three, discard the water and use the cooked leaves in your meals.
2. What are the side effects of colocasia leaves?
An allergic response to the leaves may cause the skin to become itchy, red, and irritated. In addition, calcium oxalate kidney stones are caused by the oxalate in the leaves. Therefore, it is recommended that you boil them before eating them rather than eating them raw.
3. What is the best time to consume colocasia leaves?
During the monsoon, colocasia leaves are at their most flavorful and tender.
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