Vegetable

Flesh

Taro flesh is the edible interior once peel, shell, or tough outer layers are dealt with—starchy tropical corm that must be cooked thoroughly. Cut, mash, or purée according to firmness and the dish. Work with a sharp knife on a stable board; manage juices so salads and sauces do not water down. Season lightly first so you taste the ingredient, then build fat, acid, and salt.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

CookedDicedFreshPureedSliced

Traits

Edible YieldMain PortionMain YieldVersatile

Nutrition

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

Nutrition Facts

Per 100 g edible portion

Calories 59.2

Amount per 100 g

Total Fat 0.25 g
Saturated Fat 0.05 g
Trans Fat 0 g
Monounsaturated Fat 0.05 g
Polyunsaturated Fat 0.15 g
Cholesterol 0 mg
Sodium 18.8 mg
Salt 0.05 g
Total Carbohydrate 12.5 g
Dietary Fibre 2.41 g
Total Sugars 3.1 g
Complex / starch 5.76 g
Protein 1.71 g
Water 83 g

Detailed nutrients

Energy 59.2 kcal
Water 83 g
Carbohydrates 12.5 g
- Sugars 3.1 g
- Starch 5.76 g
- Fibre 2.41 g
Protein 1.71 g
Fat 0.25 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.05 g
- Polyunsaturated Fat 0.15 g
  - Omega-3 0.05 g
Vitamins 75.7 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.06 mg
- Vitamin B2 — Riboflavin 0.09 mg
- Vitamin B3 — Niacin 0.64 mg
- Vitamin B5 — Pantothenic Acid 0.32 mg
- Vitamin B6 0.16 mg
- Vitamin B7 — Biotin 1.5 µg
- Vitamin B9 — Folate 30.7 µg
- Vitamin C 2 mg
- Vitamin E 0.4 mg
- Vitamin K 24.8 µg
Minerals 344 mg
- Major Minerals 343 mg
  - Calcium 47 mg
  - Sodium 18.8 mg
  - Potassium 277 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.05 g

Vitamins

vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.06 · vitamin-b2-riboflavin: 0.09 · vitamin-b3-niacin: 0.64 · vitamin-b5-pantothenic-acid: 0.32 · vitamin-b6: 0.16 · vitamin-b7-biotin: 1.5 · vitamin-b9-folate: 30.7 · vitamin-e: 0.4 · vitamin-k: 24.8 ·

Minerals

Sodium: 18.81 · Potassium: 277 · Calcium: 47 · Iron: 1.5 ·

Flesh of Taro: composition reflects this culinary part relative to the whole ingredient.

History

1800

Markets sold taro as separate flesh forms so cooks could match prep to the dish.

1950

Retail packing made flesh of taro a familiar labelled product.

2000

Food service portioned flesh of taro for consistent yield.