What natural compounds in raw Taro root necessitate thorough cooking to prevent oral irritation?
Answer
Calcium oxalate crystals and proteases
Taro root must be cooked thoroughly before consumption because it naturally contains compounds that act as irritants in their raw state. The primary irritants identified are calcium oxalate crystals, which are sharp, microscopic structures, and proteases, which are enzymes that can cause tissue irritation. Ingesting raw taro leads to an unpleasant physical sensation described as a burning, tingling, or numb feeling in the mouth and throat. The cooking process is essential as it effectively deactivates these specific compounds, making the root safe to eat and improving its texture and palatability.
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