Regarding the question of whether taro is alkaline or acidic, in fact, as a plant, the acidity and alkalinity of taro itself are not within the scope of food acidity and alkalinity that we usually discuss. The acidity or alkalinity of food is usually classified based on the acidic or alkaline substances produced by the metabolism of food in the human body, rather than the acidity or alkalinity of the food itself.
However, from a botanical perspective, the root system of Jerusalem yam has a certain tolerance to salt and alkali, which means it can grow in soils with high salt and alkali content. But this does not directly indicate that the Jerusalem taro itself is an alkaline plant. The salt alkali tolerance of Jerusalem taro makes it a powerful tool for improving saline alkali land by absorbing salt, increasing soil organic matter, and improving soil moisture, thereby improving soil quality.
As for the acid-base properties of taro after metabolism in the human body, it usually depends on the minerals and other nutrients it contains. Generally speaking, taro is rich in fructose polymers such as starch and inulin, which may produce different acid-base effects after metabolism in the human body. But this effect is relatively small compared to the overall acid-base balance of the diet.
The acidity and alkalinity of taro itself cannot be simply summarized as "alkaline" or "acidic". In the discussion of food acidity and alkalinity, we focus more on the acid-base effects of food after metabolism in the human body. As a plant with salt and alkali tolerance, taro plays an important role in improving saline alkali land and promoting ecological balance.
Regarding the question of whether Jerusalem yam is alkaline or acidic, from the perspective of food acidity, it is necessary to analyze its acid-base effects after metabolism in the human body; From a botanical perspective, the salt alkali tolerance of Jerusalem yam is more significant.