Can my baby eat taro when he is coughing these days?

During the change of seasons, especially in the fall. The weather is relatively dry at this time, which is the time when young children are most likely to get angry and cough. Moreover, we should pay more attention to diet during this weather and eat some warm foods. Some people may ask if babies can eat taro when they are coughing? Next, let’s learn about the method of making taro soup, which is neutral, mild, nourishing and moisturizing to the lungs, and the main functions of taro.

Ingredients: taro, white fungus, glutinous rice, rock sugar, pear

1. Soak the Tremella in clean water at room temperature.

2. Take half a pear, cut it into dice with the skin and core; peel the taro, wash it and cut it into thin slices. The hairy taro is small in size, so it is easy to cut your hands when peeling it, so be careful, and its juice will cause itching if it gets on your hands, so be sure to wash your hands after putting the taro slices into the pot.

3. Put all the ingredients into the pot and repeat the following steps: half a pear, 2 hairy taro, a handful of glutinous rice, and an appropriate amount of rock sugar and white fungus. Add about 600 ml of water and simmer for 1 hour.

4. Add a few raisins. Raisins are not only delicious, but also have a great effect in replenishing iron. If your baby likes to drink water, you can also add a few wolfberries, which will make it even better. Sweet, moist and nutritious taro soup.

Food characteristics

Taro, also known as taro, is the underground fleshy bulb of the perennial herb taro of the Araceae family. Taro has a soft texture, is sweet and sticky, and has a nutritional value similar to that of potatoes. It does not contain solanine, is easy to digest and will not cause poisoning. It is a very good alkaline food. Taro can be steamed or boiled, but it must be steamed or boiled thoroughly.

Nutritional Information

According to scientific measurements, every 100 grams of taro contains: Water: 78.6 (g), ash: 0.9 (g), carotene: 160 (mg), iron: 1 (mg), calories: 79 (kcal): thiamine: 0.06 (micrograms), calcium: 36 (mg), zinc: 0.49 (mg), energy: 331 (kilojoules), riboflavin: 0.05 (mg), phosphorus: 55 (mg), selenium: 1.45 (micrograms), protein: 2.2 (g), niacin: 0.7 (mg), potassium: 378 (mg), copper: 0.37 (mg), fat: 0.2 (g), vitamin C: 6 (mg), sodium: 33.1 (mg), carbohydrates: 18.1 (g), vitamin E (T): 0.45 (mg), magnesium: 23 (mg), dietary fiber: 1 (g), vitamin A: 27 (mg), manganese: 0.3 (mg).

Nutritional Benefits

Taro is neutral in nature, sweet and spicy in taste, and slightly toxic. It can benefit the spleen and stomach, regulate the middle qi, resolve phlegm and disperse nodules. It can cure symptoms such as loss of appetite, fatigue, ulcers, tuberculosis, chronic diarrhea, bloody stools, carbuncles, etc. Among the minerals contained in taro, the content of fluoride is relatively high, which has the function of cleaning teeth, preventing caries and protecting teeth.

Taro contains a variety of trace elements, which can enhance the body's immune function and can be used as a common medicinal staple food for preventing and treating cancer. It plays a good auxiliary role in cancer surgery or postoperative radiotherapy, chemotherapy and their recovery.

The above is a detailed introduction to the method of making taro soup and the main functions of taro. For babies who usually suffer from anorexia, parents may try making taro soup according to the above method. However, you need to be careful if you have a cough with phlegm or are prone to allergies, such as urticaria, eczema, asthma, etc., you should not eat taro. In addition, people with diabetes and patients with indigestion and stomach pain should eat less.