Taro

What Is Taro?

Taro (Colocasia esculenta) is a starchy root vegetable grown in tropical and subtropical regions. It has a tough, fuzzy brown skin; the flesh may be white with purple veins or entirely pale purple.

It is a staple starch in African, Southeast Asian, Indian, and Pacific cuisines and is used in both sweet and savory dishes. Like potatoes, it can be boiled and mashed, fried, or baked.

Taro Nutrition Facts

Per 100 grams, boiled taro contains about 142 kcal of energy, 34.6 g of carbohydrates, and 5.1 g of fiber. Compared with potatoes, it is a more calorie-dense, higher-fiber root vegetable. It is a good source of potassium and vitamin B6.

What Are the Benefits of Taro?

With its high fiber and potassium content, taro is a filling source of starch that can be part of a balanced diet; its glycemic effect is described as more moderate than that of some other starchy root vegetables.

This is general information; taro is a food, not a medical treatment.

How to Choose Taro

Fresh taro should feel firm and heavy and have dry skin; soft or moldy spots are signs of spoilage.

• The skin should be firm and dry; soft areas are an early sign of rot.
• When cut, the flesh should look fresh and moist, with white-and-purple speckles.
• Small-to-medium roots are usually less fibrous and have a softer texture.

How to Store Taro

Taro can be stored for 1–2 weeks in a cool, dry, dark place outside the refrigerator, as you would store potatoes; refrigeration may negatively affect its texture and flavor. Cooked taro can be kept in an airtight container in the refrigerator for a few days.

Using Taro in the Kitchen

Never eat taro raw; the calcium oxalate crystals it contains can irritate the mouth and throat, so it must be thoroughly cooked. Peeling can also cause skin irritation or itching in some people, so wearing gloves is recommended.

How to Boil Taro

Boil peeled taro pieces in plenty of water for 20–25 minutes, until they can be easily mashed with a fork. Then mash them for use in purées, stuffed dishes, or soup.

How to Make Taro Chips

Thinly sliced taro can be fried in hot oil or baked with a little oil. Make sure it is thoroughly cooked before frying; frying raw slices may not fully eliminate the irritating compounds.

Which Recipes Use Taro?

Taro purée, taro chips, sweet taro milk pudding, and pastries filled with taro are among its most common uses.

Frequently Asked Questions

Can taro be eaten raw?

No. Raw taro contains calcium oxalate crystals that can irritate the mouth and throat; it must be thoroughly cooked.

What is the difference between taro and potatoes?

Taro is higher in fiber and has a mildly sweet flavor and smooth texture. It cannot be eaten raw or boiled in its skin like potatoes.

Why can your hands itch when peeling taro?

Calcium oxalate crystals in the skin can cause temporary irritation and itching in some people. Wearing gloves or coating your hands with oil can reduce this effect.

Can taro leaves be eaten?

Yes, but taro leaves should not be eaten raw, just like the root. After thorough cooking, they are used in some cuisines in a way similar to spinach.

Where can you find taro?

In Türkiye, it may be available fresh or frozen in the exotic-vegetable sections of large supermarkets and at greengrocers that sell tropical produce.