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About Taro Root

Information about the taro root from the United States Center for Disease Control.

From the U.S. Center for Disease Control:

Taro Root

The taro root, as with other tubers is recognized by other names. This tuber is also known as dasheen, eddo and kalo in many areas of the world including West Africa, Asia, Central America, South America and the Caribbean and Polynesian islands. This root is most well-known as the ingredient of the Hawaiian dish "poi," or mashed taro root.

Taro root is a starchy vegetable that is commonly used in place of a potato. Its hairy outer coating on its surface is similar to a coconut. The hairy outer layer is always removed with caution since skin irritation can arise caused by the juices secreted by the taro root. It is recommended to use protective rubber gloves when handling this tuber. Taro root is toxic in its raw form so always cook it before eating.

These tubers take on a nut-like flavor when cooked. Frying, baking, roasting, boiling, or steaming them as an accompaniment to meat dishes are all common uses. Soups and stews are other dishes that taro root suits well. Taro roots provide a good source of fiber and supply approximately 110 calories per adult serving.

Select tubers that are firm, hairy, with no wrinkling. Store the roots for up to one week in a cool and dry location, making sure that the roots do not dry out.

Taro Root Nutritional Information

Serving Size 1 cup raw slices (104g) Amounts Per Serving % Daily Value

Calories 110 Calories from Fat 0 Total Fat 0g 0% Sodium 10mg 0% Cholesterol 0mg 0%

Total Carbohydrate 28g 9% Dietary Fiber 4g 17% Sugars 1g

Protein 2g Vitamin A 0% Vitamin C 8% Calcium 4% Iron 2%

*Percent Daily Values are based on a 2,000 calorie diet.

Photos of taro coming soon:
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