The Amazing Power of Taro Leaves: Regulating Cholesterol and Nourishing the Body

Poor lifestyle, lack of nutritious food, and consumption of junk food contribute to detrimental physical and mental health, resulting in various diseases. One of the primary illnesses caused by these factors is high cholesterol. Maintaining cholesterol levels below 200 ml/dL is considered optimal, as elevated levels increase the risk of developing diseases. In the present age, numerous individuals suffer from this issue, emphasizing the significance of controlling cholesterol levels before they become severe.

Experts recommend adopting better dietary habits to maintain cholesterol levels. Did you know that certain green leaves can be beneficial in treating high cholesterol? Taro leaves are one such example. These leaves not only meet our body’s nutritional requirements but also aid in controlling cholesterol.

What are taro leaves?

Taro leaves, scientifically identified as Colocasia esculenta, have a taste similar to spinach but require longer cooking time. They are one of the oldest cultivated plants, dating back to around 5000 BCE in South East Asia. Taro leaves are rich in fiber and have very low cholesterol content. Approximately 145 grams of taro leaves may contain around 35 calories, 6 grams of carbs, 4 grams of protein, 3 grams of fiber, and less than 1 gram of fat.

Studies have found that taro leaves can reduce the risk of heart failure by up to 15.8%. They have a high water content of almost 93%, minimal fat, and zero cholesterol. These leaves make a great addition to a weight-maintenance diet as they help reduce harmful fat in the body and promote healthy skin.

Interestingly, old taro leaves are considered even more beneficial than fresh ones in terms of nutritional value. When consuming taro leaves, it is important to ensure they are fully cooked, as partially cooked or uncooked leaves may be harmful to our bodies.

It’s worth noting that taro leaves contain a high oxalate content, which may contribute to kidney stone issues. Although many green leafy vegetables contain oxalates, the quantity present in taro leaves is relatively low.