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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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Related Links
Hawaiian Food Recipes
Islands of Hawaii
Hawaii for Visitors
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