The nutritional value of taro is high and there are many health
benefits from eating this root vegetable! This is an extremely
healthy vegetable that is crammed full of goodness in the form
of vitamins and minerals. The taro nutritional value is
excellent as it provides a range of B vitamins, as well as
vitamin C and vitamin E.
This root vegetable contains essential nutrients including
fiber, potassium, calcium and magnesium. This particular
tropical vegetable benefits the health as it is low in sodium
but high in important vitamins and nutrients which can
effectively benefit our health and well-being significantly.
Taro is a tropical root vegetable that, like sweet potatoes and
yams, is a tuber that makes up the main starchy element of a
meal. This tasty vegetable is very healthy and full of benefits.
Taros contain essential carbohydrates.
root vegetable is known by other names throughout different
parts of the world. Some of other names given to Taro are Eddo
and Dasheen. This exotic vegetable is cultivated in tropical
climates, in areas of the world, where the history of taro
started thousands of years ago, which include Africa, America,
the Carribean and South East Asia.
In this day and age,
taro is widely available to purchase in other areas of the
world, where it cannot be grown and it is becoming increasingly
popular as it is a very healthy vegetable and there are some
easy and simply delicious recipes with taro to try such as taro
chips and fritters!
Like potatoes, taros are excellent
vegetables to use in casseroles and soups, as they add great
flavor and make a significant difference to such recipes.
Taro has rough skin which is rich brown in color - the skin
is very tough and firm. Taro looks similar to the yam, but is in
fact a totally separate type of root vegetable! Taro is similar
to the size of ordinary potatoes.
This vegetable has
proved to be very important throughout history as it was a
substantial food to people in the tropics that could be grown
easily and provided them with high nutritional value. This
tropical vegetable has skin that is a little similar to other
tropical root vegetables such as the yam, but it is also share a
likeness with swede, as it is has the same rough appearance.
The taro has a very distinct flavor that is nothing like
other vegetables, it has rather more of a nutty taste and is
something that must be tried in order to fully appreciate its
Taro Calories and Carbs
The tropical root vegetable, taro, is low in calories and can
form a healthy part of a controlled diet. The amount of calories
and carbs in taro depends on the way that it is cooked, for
example if you are going to fry, roast, stew, bake, chip, mash,
boil or steam taro.
The following calorie guide can be
used to calculate the amount of carbohydrates and calories in
Carbohydrates and Calories in Taro per 100 grams:
Taro raw - 112 calories taros / 26.4g carbs
Picking and Storing Taro
When picking taro, try to look for the healthiest and freshest
looking types that are firm to the touch and has skin that is
blemish free. There are usually only two types of taro that are
widely available - one is a larger barrel shape than the other
variety of taro.
When selecting the healthiest and most nutritional types of
taro, look for the smallest ones as they are the youngest! 'The
sons of taro' is an expression that is used to describe the
small bulbs that are attached to the larger varieties of taro.
These small taros are also named 'Eddoes'. To keep taro fresher
for longer, store in a cool, dark place. Taros can be used for
up to several weeks when stored properly.
Preparing Taro for Cooking
The taro is delicious and very versatile! This vegetable can be
cooked using the same cooking methods as the ordinary potato -
mashed, boiled, steamed, baked, roasted, deep fried, sautéed and
boiled. However, there is one very important difference between
the taro and potato!
The skin contains a poison which can cause an allergic reaction.
The taro can be cooked in its skin as the poisons disappear
during the cooking process. The skin is easy to remove once
taros have been cooked. If you remove the skin before cooking
taro, it will be a lot harder to peel away as taro skin is very
When removing the skin from raw taro, always wear gloves
throughout the peeling process and discard carefully of the skin
afterwards. The skin must be peeled thickly as the poison is
contained directly underneath it.
How to Cook Taro
The taro goes sticky once it starts to cool, therefore, always
serve it when it is still warm or hot. This root vegetable is
versatile and as stated above, it is perfect for boiling,
mashing, chipping, steaming, frying, sautéing, roasting, baking,
boiling and pureeing.
Prepare as instructed above under the 'preparing taro for
cooking' section as it is very important to get this part right.
In particularly good recipe for taro is either a casserole or
soup because taros absorb a great deal of liquid during the
cooking process, and for this reason, it can provide a very
effective ingredient. Try adding other vegetables and a rich
flavored stock. Fresh tomatoes compliment taro very nicely