Taro

What Is Taro?

Taro (Colocasia esculenta) is a starchy root vegetable grown in tropical and subtropical regions. It has a hairy, brown, tough skin; its interior may be white with purple veins or entirely light purple in color.

It is a fundamental starch source used in both sweet and savory dishes in African, Southeast Asian, Indian, and Pacific cuisines; similar to potato, it is boiled and mashed, fried, or baked.

Nutritional Values of Taro

100 g of boiled taro contains approximately 142 kcal of energy, 34.6 g carbohydrate, and 5.1 g fiber; it is a more caloric and fibrous root vegetable than potato. 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 starch source that can be considered part of a balanced diet; its glycemic effect is described as more moderate compared to some other starchy roots.

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

How to Choose Taro?

Fresh taro should be firm, heavy, and have a dry skin; soft or moldy spots are a sign of spoilage.

• The skin should be firm and dry; softening areas are the beginning of rot.
• When cut, the interior should look white with purple speckles, fresh and moist.
• Small-to-medium roots are generally less fibrous and softer in texture.

How to Store Taro?

Like potato, taro can be stored in a cool, dry, dark place (outside the refrigerator) for 1-2 weeks; storing it cold may adversely affect its texture and taste. Cooked taro can be stored in an airtight container in the refrigerator for a few days.

Using Taro in the Kitchen

Taro must never be consumed raw; the calcium oxalate crystals it contains can irritate the mouth and throat, so it must always be thoroughly cooked. When peeling it, wearing gloves is recommended since it may also cause skin itching in some people.

How Is Taro Boiled?

Peeled taro pieces are boiled in plenty of water for 20-25 minutes, until they can be easily mashed with a fork; it can then be mashed and used to make purée, dumplings, or soup.

How Are Taro Chips Made?

Thinly sliced taro is deep-fried or baked with a little oil; care should be taken to ensure it is thoroughly cooked before frying, as raw slices may not fully remove irritating compounds even when fried.

Which Recipes Use Taro?

Taro purée, taro chips, sweet taro milk dessert, and taro-filled pastries are the most common forms of use.

Frequently Asked Questions

Can taro be eaten raw?

No, raw taro contains calcium oxalate crystals which can irritate the mouth and throat; it must always be thoroughly cooked.

What is the difference between taro and potato?

Taro has a more fibrous, slightly sweet, and smooth texture; also, unlike potato, it cannot be eaten raw or boiled directly with its skin.

Why can hands itch while peeling taro?

The calcium oxalate crystals in the skin can cause temporary irritation and itching on some people's skin; wearing gloves or oiling the hands reduces this effect.

Are taro leaves eaten?

Yes, but the leaves also should not be eaten raw like the root; after thorough cooking, some cuisines use them similarly to spinach.

Where is taro found?

In Turkey it can be found fresh or frozen in the exotic vegetable sections of large supermarkets and greengrocers selling tropical products.