Vegetable
Skin
Skin or peel of taro may be eaten for colour and fibre or removed for bitterness and toughness. Scrub if keeping; peel thinly if not. Young thin skins often stay; tough or waxed peels come off. Wipe pans of excess fat before deglazing if you want a bright sauce.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 32 g
- Saturated Fat 8.96 g
- Trans Fat 0 g
- Monounsaturated Fat 14.4 g
- Polyunsaturated Fat 8.64 g
- Cholesterol 0 mg
- Sodium 19.8 mg
- Salt 0.05 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 18 g
- Water 45 g
- Energy 360 kcal
- Water 45 g
- Protein 18 g
- Fat 32 g
- Saturated Fat 8.96 g
- Monounsaturated Fat 14.4 g
- Polyunsaturated Fat 8.64 g
- Omega-3 0.69 g
- Vitamins 77.5 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.09 mg
- Vitamin B3 — Niacin 0.65 mg
- Vitamin B5 — Pantothenic Acid 0.32 mg
- Vitamin B6 0.16 mg
- Vitamin B7 — Biotin 1.6 µg
- Vitamin B9 — Folate 31.6 µg
- Vitamin C 2 mg
- Vitamin E 0.41 mg
- Vitamin K 25.6 µg
- Minerals 253 mg
- Major Minerals 252 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.05 g
Vitamins
vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.09 · vitamin-b3-niacin: 0.65 · vitamin-b5-pantothenic-acid: 0.32 · vitamin-b6: 0.16 · vitamin-b7-biotin: 1.6 · vitamin-b9-folate: 31.6 · vitamin-e: 0.41 · vitamin-k: 25.6 ·
Minerals
Skin carries subcutaneous fat and collagen; crisping concentrates calories.
History
Cooks bought prepped forms of taro for speed while markets still sold whole produce, including named skin portions.
Market gardeners and growers selected taro for flavour, yield and keeping quality, including named skin portions.
Cooks bought prepped forms of taro for speed while markets still sold whole produce, including named skin portions.