Is the nutritional value of yam coarse and fine the same?

The yam you are talking about should be coarse: Huai yam.

Fine: Iron stick yam.

Iron stick yam. Compared with ordinary yams, the uniqueness of iron stick yams: viscosity, white color, less moisture, slightly more hair, and the unique dark red "rust spots" can be seen, powdery feet, greasy, white or slightly tooth yellow in cross-section after breaking, the physique is very strong, and it can not be boiled in water for a long time.

Fine-haired yam. The roots are cylindrical, thin-skinned, with fine hairs on the surface, yellow; There are yellow-brown spots and nevi; The flesh is fine and white, containing mucin, saponins, and choline.

Urea, arginine.

Amylase, protein, fat, starch and iodine. Its physiological characteristics are thermophilic and have a long growth period.

Hemp yam. It is suitable for physical weakness, mental fatigue, loss of appetite, indigestion.

Chronic diarrhea, fatigue, cough, spermatozoa, night sweats, diabetes.

and increased nocturia.

Yamato long taro. Yamato taro yam is a high-yielding yam species introduced from Japan, with round, purple stems, and sometimes green streaks.

Water yam. Water yam, also known as Huai yam, refers to the yam produced in Jiangsu, Anhui and other places, its stem is usually purple-red, containing starch and protein, edible, the tuber is long cylindrical, growing vertically, and can be more than 1 meter long.

Ganoderma lucidum yam. Ganoderma lucidum yam has a light yellowish brown skin and few fibrous roots, making it a medium-ripening variety. The shape changes a lot, and it is a flask-like shape that is wide at the bottom and narrow at the top. There are also long rod-shaped ones that grow relatively short and thick, and there are short fan-shaped ones with thick potato flesh.

The nutritional content of yam has nothing to do with the shape of yam, whether coarse or fine, it is a different shape formed during its growth, and their nutrient content is the same.

I only understood today that it is not a trivial matter, and I quickly conveyed it to my family after reading it.

Yam is a kind of coarse grain, coarse grain is relative to fine grains such as polished rice and white flour, common coarse grains are corn, purple sweet potato, buckwheat, soybeans, red beans, mung beans and so on.

In general, whole grains can be divided into three main categories: cereals, miscellaneous legumes, and tubers.

In addition to corn and buckwheat mentioned above, there are also millet, black rice, purple rice, sorghum, barley, oats, etc.

In addition to the soybeans, red beans, mung beans, etc., there are also broad beans and peas.

There are relatively few types of tubers, such as sweet potatoes, potatoes, yams, purple potatoes and so on.

Yams can be divided into two types: dried yams and fresh yams, and generally speaking, fresh yams are more common in life.

Compared with fresh yams, dried yams naturally taste worse because of the lack of moisture, but they are easy to store and are mostly used as traditional Chinese medicine in life.

Yams can be cooked in a variety of ways, steamed, stir-fried, or stewed with other ingredients.

Among the fresh yams, the iron stick yam is the most important variety, so named because of its appearance, because of the rust-like marks on the body surface.

When the yam is stored, it should be stored in a cool and dry place, and it must be kept away from a warm and humid environment.

Whether it is a coarse yam or a fine yam, the nutritional content is not much different.

Overview of yam thickness: yam is a more commonly eaten food, many people like to eat yam, the nutritional value of yam is also very high and expects a certain role in tonifying the kidney, if there are symptoms such as kidney deficiency, you can use the method of yam for conditioning, yam is divided into many kinds, due to different origins, can be divided into coarse yam and fine yam, in fact, no matter what kind of yam nutritional value is about the same, and there are certain similarities in human health care, So a reasonable choice should be made.

<> coarse Jinglun yam and fine yam belong to two varieties, the coarse viscosity is small, the hair is less, easy to break, the taste is relatively crisp and smooth, suitable for stir-frying, the sticky draft of the fine yam is large, the color is white, the hair is more, it is not easy to disperse, its taste is more glutinous and suitable for making soup. Although the two varieties are different, there is no difference in their nutritional value.