Taro (per kg)



$11.99


Store

Store in a cool dark, well ventilated place.

How to prepare

Avoid possible itchy skin by wearing kitchen gloves when preparing.

Taro root: Wash well. It can be scraped and peeled but leave the skin on if possible. Cut into similar sized pieces so that they will cook at the same rate. Cook well to prevent allergic reactions.
Taro leaves: Trim stalks, remove thick veins. Wash well. Taro leaves must be cooked thoroughly to eliminate toxins. Boiling; bring to the boil, drain then reboil in fresh water.

Ways to eat

Taro can be boiled, steamed, or oven-baked, however, must be cooked thoroughly to prevent mouth and throat itching caused by a substance in raw taro called calcium oxalate. The leaves have the same itching effect if not cooked properly. Boil taro, drain, then reboil in fresh water or coconut cream (diluted with milk if wished).

Suggested cooking methods

Taro: bake (root), boil, steam.

Nutrition

Taro is high in carbohydrate, greater than potato, and consequently one of the highest vegetable sources of energy. It is a good source of dietary fibre, folate and zinc; a source of niacin, riboflavin, thiamin, vitamin B6, vitamin C, vitamin E, copper, magnesium and manganese, and contains a dietary significant amount of potassium.

Taro leaf is a good source of folate, vitamin A and magnesium; a source of niacin, riboflavin, thiamin, vitamin B6, vitamin E, calcium, iron and manganese, and contains a dietary significant amount of potassium.

 

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