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Chemical
constituents and characteristics
Leaves and petioles are excellent
to taste, also rich in minerals.
The corms, petioles and leaf blades are good sources of vitamin
B.
Tubers are digestive, laxative, diuretic, lactagogue, and styptic.
Pressed juice of petioles are styptic.
Acridity of leaves, petioles and tubers is due to rarphides which
easily disappear on boiling or cooking. These crystals may cause
irritation.
Parts utilized:
Roots and leaves.
Uses
Folkloric
Juice of petioles sometimes
used for earache and otorrhea.
Juice of the corm used in alopecia.
Internally, a good laxative. Also, used for piles.
Also, used as antidote for wasp and insect stings.
Heated tubers are applied locally to painful rheumatic joints.
Ash of the tubers, mixed with honey, is used for buccal aphthous
stomatitis.
Raw juice of gabi, mixed with sugar, used as febrifuge.
Others
Leaves and petioles are excellent
to taste, also rich in minerals.
The corms, petioles and leaf blades are good sources of vitamin
B.
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Availability
Cultivated and wild-crafted.
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