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Ayurvedic Dravya · Regional · — kcal / 100g

Taro stem

Also known as: gaba, arbi ke patte ka danthal, kochur loti

Taro stem is a traditional Ayurvedic regional valued for its astringent, sweet taste and cooling potency.

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Taro stem — Ayurvedic Regional & USDA Nutrition

Taro stem — Rasa: Astringent, Sweet · Virya: Cooling · Vipaka: Sweet · — kcal per 100g (USDA).

Vāta: Mildly Increases (+1) Pitta: Neutral (0) Kapha: Mildly Increases (+1)
Rasa (Six Tastes)
Astringent, Sweet
Vīrya (Potency)
Cooling
Vipāka (Post-Digestive)
Sweet
Guṇas (Qualities)
Light, Smooth, Slimy
Digestibility & Agni
2/5 · Agni 0
Seasons & Timing
Varsha · Midday

Classical Ayurvedic Profile & Preparation

Taro stem is a traditional Ayurvedic regional valued for its astringent, sweet taste and cooling potency.

Traditional Preparation (Samskara)

Peel the stems' fibrous skin, cook long with tamarind or amchur; the sour is functional chemistry, not just taste.

Classical Provenance: Regional (Bengali, Assamese, Bihari) tradition.

Synergistic Combinations (Samyoga)

  • cooked with sour (tamarind, dried mango) — essential against the itch
  • Bengali kochur loti with mustard

Contraindications & Viruddha Āhāra (Food Incompatibilities)

  • Contraindication: must be cooked long with souring agents (calcium-oxalate itch when underdone)
  • Contraindication: kapha excess

Verified USDA Nutrition Facts for Taro stem

Complete macronutrient, vitamin, and mineral profile per 100 grams and per 1/2 cup cooked (70g):

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