The malanga root, a mainstay of the Caribbean and South America, will be familiar to anybody who has ever strolled into the vegetable section of a Caribbean specialty store.
Malanga looks a lot like taro and eddo, and it's easy to mix them up.
This book will teach you all you need to know about Malanga, including the hazards, advantages, and nutrition.
Not the same as Malanga vs. Taro vs. Eddo!
Malanga and Taro are both members of the Araceae family, although the former belongs to the genus Xanthosoma and the latter to the genus Colocasia.
It's almost impossible to tell the two plant species apart. Despite the fact that they are all members of the same family, they belong to separate genus groups and are often mistaken.
This misunderstanding is exacerbated by the fact that these identical crops are often grown and harvested together.
Some malanga and taro varieties are so similar that they have hundreds of names. The majority of these names are regional names that are used to characterise the various hues and are related to regional names, but they may also refer to vegetables of other species.
Nutritional Values of Malanga
Vitamins C, B, and E are abundant in malanga. Potassium, phosphorus, manganese, vitamin C, riboflavin, thiamine, and iron are among minerals found in abundance. All of which are necessary for proper physiological functioning.
It's high in fibre, which helps with intestinal transit. It has a low sodium content; a single serving for an adult has just 20 milligrammes of sodium, which is less than 1% of the recommended daily sodium intake.
Approximately one serving contains:
132 calories, which is on the higher end of the scale when compared to other vegetables.
- 5 grammes of fat
- 32 grammes of carbohydrates
- Fiber content: 9 g
- Protein content: 3 grammes
The advantages of Malanga
- Antioxidant. Antioxidants, such as vitamins C and A, are essential for the body's elimination of free radicals and the protection of other organs.
- Aids in digestion. Its high fibre content encourages regular bowel movements, which helps to avoid digestive issues including gas, bloating, stomach cramps, constipation, and even diarrhoea.
- Heart health is important. The potassium in Malanga lowers blood pressure, making the heart's job of pumping blood throughout the body easier.
- Glycemic index is low. It does not cause as high a blood sugar surge as other meals like potatoes.
- Diabetes and weight. According to research, rats that ate malanga along with their high-fat meal acquired less weight than those who did not. This might be related to Malanga's high dietary fibre content, which also helps with type 2 diabetes management.
Malanga may be found growing in a variety of places.
This plant is native to South America's tropical regions and the Caribbean, where it was initially cultivated as a crop.
It's also cultivated in the US, Canada, Australia, New Zealand, the Middle East, South Africa, and South Korea, although it's most popular in North America, Europe, and Africa.
In most countries, this vegetable may be found in specialty food shops.
Plants, flowers, herbs, seeds, and fertilisers are among the Malanga items available on the Latin American market.
Malanga's Background and History
Malanga is now grown in most regions of the globe in the same manner that Taro root is.
Malanga is used in recipes including sancocho, mondongo, pasteles, and alcapurrias in Cuba and Puerto Rico. Malanga leaves are used to manufacture Callaloo in Trinidad, Tobago, Guyana, and Jamaica.
Indeed, some experts estimate that there are between 50 and 60 distinct species of Xanthosoma (Malangas genus), and I was amazed to find so many different names for the same plant in various regions of the globe.
Cocoyam (West Africa Taro), for example, may refer to a species that is similar to, if not identical to, Malanga, although the plant is also known as Tannie, Tanni, Kojams, and Yautia.
