Taioba is a large leafy plant that is grown and consumed mainly in the Minas Gerais region, and is rich in nutrients such as vitamin A, vitamin C, calcium and phosphorus; in other regions it is also known as elephant ear, mangar, macabo, mangar-mirim, mangarito, mangareto, tai or yautia.
In general, taioba is used in the kitchen in dishes of salted salads, preparing it in the same way as kale, but can also be added in green juices and detox soups, among its main advantages stand out:
- As a fiber-rich leaf.
- Taoba helps to increase fecal cake and accelerate intestinal transit.
- Combating constipation.
- To increase this effect a good advice is to make a juice with 1 leaf of taioba.
- 1 orange.
- 2 plums and lemon.
- See more laxative juice recipes.
Thaioba is rich in vitamin A, an important nutrient for visual health.Eating a diet rich in vitamin A prevents problems such as macular degeneration, night blindness and cataracts, which appear with age.In addition to taioba, check out other foods rich in vitamin A.
Taioba leaves are rich in vitamin C, a powerful antioxidant that works in the body to strengthen the immune system and prevent diseases such as flu, colds, cancer and atherosclerosis.
Thaioba is rich in iron, an essential mineral for the transport of oxygen to the blood and which, when missing from the body, causes anemia; for example, drinking 1 glass of juice with one thioba leaf a day helps prevent and fight anemia.
In addition, it is also rich in vitamin B, which works by increasing the body’s energy production and combating the fatigue that normally accompanies anemia.See other juices that also cure anemia.
Rich in calcium and phosphorus, taioba is an excellent source of nutrients to keep bones strong, preventing problems such as osteoporosis, which occurs mainly in the elderly and in women after menopause.
In addition, these minerals are also important for keeping teeth healthy and for having good muscle contraction, improving strength and promoting healthy heart function.
Taioba can be included in toasted salads, green juices, pizza dressings, pancakes and meatballs, and can be added in soups and vitamins to bring greater nutritional value to the food.
It tastes like spinach, but is lighter and easier to incorporate into different recipes, even for children and adults who generally don’t like vegetables.