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Taro – Nutrition & Cooking

Have you ever heard of taro? This unique root vegetable is a staple crop in many parts of the world, and it has been cultivated for centuries. Not only does it have a distinct flavor, but it’s also good for you too! In this blog post, we’ll take a look at all things taro—from its nutritional benefits to how to cook with it. Let’s dive in!

What Is Taro?

Taro (Colocasia esculenta) is a root vegetable that is part of the Araceae family and originated in Southeast Asia. It is an important crop throughout the Pacific Islands, India, China, Japan, and Africa, as well as other countries across the world. The plant produces large heart- or arrowhead-shaped leaves as well as edible starchy tubers that vary in size and color depending on the variety.

Nutritional Benefits

Taro is low in calories yet high in fiber and essential vitamins and minerals such as vitamin C, B6, magnesium, phosphorus and iron. It can be eaten boiled, mashed or fried; however, it should be cooked thoroughly before consumption to avoid any potential toxicity from raw taro. It’s also important to note that taro contains oxalate crystals which can cause irritation if eaten raw or undercooked.


Has an earthy flavor with hints of sweetness. Which makes it versatile enough to work with both sweet and savory dishes. When cooked correctly—boiled until tender. Used as a substitute for potatoes in dishes like mashed potatoes or potato salads. Also use it as an ingredient for soups or stews or simply fry it up into chips or fritters! Its unique flavor pairs especially well with coconut milk so try adding some to your next curry dish for an extra burst of flavor!


Definitely worth exploring if you’re looking to add something new to your diet! Not only does it have nutritional benefits but its unique flavor also gives any dish a delicious boost of flavor.

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