Yam or Taro?

Опубликовано: 06 Сентябрь 2026
на канале: Doce Limão
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Yam or Taro? How to identify them? Which is more of a superfood?

A surprise live stream with my special guest and expert on this subject, Dr. Gabriela Chaves @nutrigabrielachaves. Yes, because she works with autistic patients, those with underlying allergic diseases, and those with severe intestinal disorders.

And yam has been a great find, a superfood in reversing these conditions.

But our country is vast and there's a lot of historical, cultural, and regional confusion surrounding today's topic.

Although our purpose in this live stream is practical identification, that is, cooking and observing its texture, softness, and the presence of slime, let's leave the scientific names here:

-- Yam family - Colocasia ESCULENTA. Rich in mucilage and fiber, low in starch. Texture when cooked: soft.

Yam Family - Dioscorea (alata L., rotundata, altissima Lam., dodecaneura Vell., trifida L.f.). Low in mucilage and fiber, high in starch. Texture when cooked: hard.

Air Yam or Moela Yam - Dioscorea bulbifera L. (aerial plant). High in mucilage and fiber, low in starch. Texture when cooked: intermediate.

So, watch the entire video because we're going to uncover the botanical, regional, nutritional differences, and even the correct ways to prepare them.

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We present our Doce Limão Channel, where we share informative and educational videos and recipes that aim to expand knowledge and develop practices related to nutrition and holistic health.

The fundamental concepts of our approach are based on Regenerative Nutrition, which integrates practices such as detoxification, hydration, and alkalization of the body through the conscious consumption of plant-based foods (veganism), primarily raw and locally sourced (locavorism), as a pillar and essence for a healthier, more balanced life filled with inner peace: salutogenesis (the genesis of health).

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