Is it better to use large or small Kudzu roots?

The size of kudzu roots is not absolutely related to their quality; it is not appropriate to simply say that larger roots are better or smaller ones are better.

The quality of kudzu roots mainly depends on factors such as their variety, growing environment, and growth duration. Generally, kudzu roots with longer growth periods may accumulate more active ingredients, such as puerarin, and may be superior in both medicinal and nutritional value. While kudzu roots with extended growth periods tend to be larger, this does not mean that all large roots are necessarily grown for longer periods or have better quality.

On the other hand, smaller kudzu roots are not necessarily inferior. If they are of a high-quality variety and grown in a suitable environment, even smaller roots may contain abundant nutrients and medicinal components. For example, some wild kudzu roots grow in natural environments with greater competition and may develop more slowly, resulting in smaller size, yet they often have excellent quality.

Kudzu roots have various benefits, including lowering blood lipids, anti-thrombosis effects, promoting saliva production to relieve thirst, beautifying the skin, and protecting the heart, among others. These benefits are not influenced by the size of the kudzu root. Additionally, different applications have different size requirements for kudzu roots. If used for food purposes, such as making kudzu starch, larger roots may yield more starch and be more convenient for processing. However, if used for medicinal purposes, the content of active ingredients is more important than the mere size.