Malaga has been used in Latin American and African American cuisine for centuries, but it is still a well-kept secret.
Known as the root of taro, an old tropical cocoa plant, ore, tania, dashin, this root grows mostly in Central and South America, Africa and Southeast Asia. Recently, malagna has also started to be consumed worldwide.
What is malanga?
Unlike potatoes, it looks like, malanga has a lot more nutrients. It is low in fat, low in glycemic index and high in fiber. It comes in different shades, from yellowish white to purple.
Malaga – Health Benefits
- A cup of malanga contains 7 g of fiber, and people need 25 to 33 g of fiber a day. Fiber fights high cholesterol and reduces the risk of cardiovascular disease.
- Low glycemic level malange means that these vegetables will not suddenly raise blood sugar levels, unlike similar vegetables.
- It also has Malaga A large amount of vitamin B., which strengthen immunity and improve the health and appearance of skin, hair and nails. In addition, they protect the health of the heart and eyes.
- This vegetable is good a source of complex carbohydrates which provide energy to the body throughout the day without the risk of starvation.
- Gluten free, and is suitable for people who are allergic to gluten.
- Malanga has Vitamin C and beta-carotene, antioxidants that help remove free radicals from the body.
How is malanga prepared?
In addition to cooking, this vegetable is also suitable for baking, frying and is used to prepare salads, soups, stews, stews and stews, as a supplement or as a salad ingredient. Also, like potatoes, it can be used to prepare mashed potatoes.
Read also … Sweet and white potatoes – which is healthier?
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