Taro

Aliases

Eddo, Dasheen, Malanga, Tania, and Elephant Ear

Description

The taro is a potato-like plant that originated in Southeast Asia. It's cultivation dates back 4000 to 7000 years. The tubers of this plant, have a thick, brownish, ringed skin that is rugged and sometimes hairy. The flesh can be white, cream-colored, or pink. The large green leaves of this plant are called callaloo, and are used in soups and stir-fries.

Preparation and Serving

Peel the tuber and soak in fresh water if it is not to be used right away. Taro must be cooked to remove an indigestible starch as well as calcium oxalate crystals. It can be boiled, steamed, oven-baked, or microwaved. It's most famous use is Hawaiin poi. It can also be used in soups and stews. It can also be deep-fried. Taro flour is used in Asian cooking.

Recipe Links

Puak Koan (Taro Conserve)

Khanom Mo Kaeng (Taro-Coconut-Egg Custard)

Taro

Sauteed Mixed Vegetables in Taro Nest

Salted Taro Balls

Vegetable Sausage (hoy Jaw)

Links

Melissa’s Mini Merchandiser

Epicurious Food Dictionary

Tapping the Roots of Taro-- Coffee Times-The Alternative Guide to the Big Island of Hawaii

The Internet Taro Factory

The Taro Patch

Nutritional Information

Nutritional Value per 100g Edible Portion

Taro	Cooked
Calories	44-142
Water	64%
Carbohydrates	34.5 g
Protein	0.52-4.16 g
Fat	0.11-0.68 g
Fiber	0.86-2.28 g
Calcium	18-149 mg
Iron	0.72-1.56 mg
Magnesium	30-51 mg
Phosphorous	67-76 mg
Potassium	484-623 mg
Sodium	15-54 mg
Beta Carotene (A)	0-1,764 IU
Thiamine (B1)	0.044-0.107 mg
Riboflavin (B2)	0.028-0.198 mg
Niacin (B3)	0.480-0.510 mg
Ascorbic Acid (C)	5.0-38.0 mg