Vegetable

Taro

Taro (Colocasia esculenta) is a starchy tropical corm with pale, sometimes purple-flecked flesh under brown fibrous skin. Raw flesh contains irritating calcium oxalate crystals—always cook thoroughly (boil, steam, fry, or roast) until the itch and raw astringency are gone. Cooked taro is mild, nutty, and slightly sticky, holding shape better than potato in many stews. Related dasheen, eddoe, and Japanese satoimo vary in size and mucilage. Staple of Pacific, Caribbean, West African, and East/Southeast Asian cookery: poi, taro chips, desserts, curries, and braises. Peel under running water or with gloves if skin is sensitive. Store cool and dry; do not refrigerate whole corms long-term or they chill-damage.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Cuts & parts

Flesh

Skin

Tuber

Whole

Breeds & varieties

A sample of named types with their own origin and culinary profiles.

View all

Colocasia esculenta

Hawaiian Taro

Chinese Taro

Eddoe

Japanese Taro

Dasheen

Characteristics

Preparations

BlanchedBoiledChilledChoppedDicedDriedFermentedFreshFrozenGrilledHalvedJulienneMincedPeeledPickledQuarteredRoastedSaltedShreddedSlicedSmokedSteamedWhole

Provenance

BiodynamicExport CertifiedFair TradeFarm AssuredHeirloomLocally GrownNon-GMOOrganicPesticide FreeRegenerativeSeasonalSingle Origin

Sources

GreenhouseHydroponicIndoor FarmedOutdoor FarmedWild

Traits

DenseEarthyMildNuttyPaleStarchy

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 132

Amount per 100 g

Total Fat 0.2 g
Saturated Fat 0.06 g
Trans Fat 0 g
Monounsaturated Fat 0.04 g
Polyunsaturated Fat 0.1 g
Cholesterol 0 mg
Sodium 21.3 mg
Salt 0.05 g
Total Carbohydrate 31 g
Dietary Fibre 2.5 g
Total Sugars 1.5 g
Complex / starch 24 g
Protein 1.5 g
Water 64.9 g

Detailed nutrients

Energy 132 kcal
Water 64.9 g
Carbohydrates 31 g
- Sugars 1.5 g
  - Monosaccharides 2.16 g
  - Disaccharides 0.92 g
- Starch 24 g
  - Amylose 1.52 g
  - Amylopectin 4.55 g
  - Digestible Starch 5.15 g
  - Resistant Starch 0.61 g
- Fibre 2.5 g
  - Soluble Fibre 0.84 g
  - Insoluble Fibre 1.56 g
Protein 1.5 g
- Plant Protein 1.98 g
Fat 0.2 g
- Saturated Fat 0.06 g
- Monounsaturated Fat 0.04 g
- Polyunsaturated Fat 0.1 g
  - Omega-3 0.03 g
  - Omega-6 0.08 g
Vitamins 114 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.09 mg
- Vitamin B3 — Niacin 0.66 mg
- Vitamin B5 — Pantothenic Acid 0.33 mg
- Vitamin B6 0.16 mg
- Vitamin B7 — Biotin 1.6 µg
- Vitamin B9 — Folate 31.9 µg
- Vitamin C 33 mg
- Vitamin E 0.42 mg
- Vitamin K 25.8 µg
Minerals 344 mg
- Major Minerals 337 mg
  - Calcium 48 mg
  - Sodium 21.3 mg
  - Potassium 268 mg
- Trace Minerals 6.7 mg
  - Iron 1.3 mg
  - Zinc 0.4 mg
  - Iodine 5 µg
Salt 0.05 g
- Sodium Chloride 0.05 g

Vitamins

vitamin-c: 33 · vitamin-a: 20 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.09 · vitamin-b3-niacin: 0.66 · vitamin-b5-pantothenic-acid: 0.33 · vitamin-b6: 0.16 · vitamin-b7-biotin: 1.6 · vitamin-b9-folate: 31.9 · vitamin-e: 0.42 · vitamin-k: 25.8 ·

Minerals

Sodium: 21.25 · Potassium: 268 · Calcium: 48 · Iron: 1.3 · Zinc: 0.4 · Iodine: 5 ·

Starchy vegetables store digestible carbohydrate for cooking energy.

In the kitchen

Culinary partners and combinations that usually underperform with Taro.

Pairs well with

Classic and complementary matches

Butter
CoconutPacific and Asian stews
Garlic
Ginger
PorkHawaiian
Soy Sauce

Usually avoid with

Often clash in flavour or tradition

History

5000 BCE

Taro was used as a vegetable food in regional diets long before industrial packing and global year-round supply.

1400

Trade, migration, and selection spread distinctive Taro types and preparations into new climates and cuisines.

1970

Modern production, storage, and transport made Taro a regular purchase far from where it is grown or raised.

2000

Cooks now treat Taro as both staple and specialty, with more attention to provenance, variety, and form.