Vegetable

Peeled Tuber

Taro peeled tuber is a prepared form of the tuber, cut or sorted so cooks get consistent pieces without full breakdown. plant ingredient with cultivar-driven sweetness, acid or starch. Match cooking time to piece size and moisture. ripeness and cut size drive timing more than complex technique. Use sound product and keep cut surfaces from drying out before the pan. Even thickness matters more than elaborate marinades for consistent doneness.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

CookedFriedMashedRoastedStored Briefly Covered

Traits

HeartyPeeledPeeled TuberPortionReadyStaple

Nutrition

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

Nutrition Facts

Per 100 g edible portion

Calories 51.5

Amount per 100 g

Total Fat 0.29 g
Saturated Fat 0.05 g
Trans Fat 0 g
Monounsaturated Fat 0.05 g
Polyunsaturated Fat 0.14 g
Cholesterol 0 mg
Sodium 19.1 mg
Salt 0.05 g
Total Carbohydrate 14.1 g
Dietary Fibre 4.71 g
Total Sugars 2.98 g
Complex / starch 6.08 g
Protein 2.04 g
Water 77.2 g

Detailed nutrients

Energy 51.5 kcal
Water 77.2 g
Carbohydrates 14.1 g
- Sugars 2.98 g
- Starch 6.08 g
- Fibre 4.71 g
Protein 2.04 g
Fat 0.29 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.05 g
- Polyunsaturated Fat 0.14 g
  - Omega-3 0.01 g
Vitamins 73.1 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.06 mg
- Vitamin B2 — Riboflavin 0.08 mg
- Vitamin B3 — Niacin 0.61 mg
- Vitamin B5 — Pantothenic Acid 0.3 mg
- Vitamin B6 0.15 mg
- Vitamin B7 — Biotin 1.5 µg
- Vitamin B9 — Folate 29.3 µg
- Vitamin C 2 mg
- Vitamin E 0.38 mg
- Vitamin K 23.7 µg
Minerals 335 mg
- Major Minerals 333 mg
  - Calcium 67 mg
  - Sodium 19.1 mg
  - Potassium 247 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: 0.08 · vitamin-b3-niacin: 0.61 · vitamin-b5-pantothenic-acid: 0.3 · vitamin-b6: 0.15 · vitamin-b7-biotin: 1.5 · vitamin-b9-folate: 29.3 · vitamin-e: 0.38 · vitamin-k: 23.7 ·

Minerals

Sodium: 19.11 · Potassium: 247 · Calcium: 67 · Iron: 1.5 ·

Peel and rind are fibre-rich outer tissues with concentrated pigments.

History

500

Cooks bought prepped forms of taro for speed while markets still sold whole produce, including named peeled tuber portions.

1850

Market gardeners and growers selected taro for flavour, yield and keeping quality, including named peeled tuber portions.

1980

Cold storage and transport made taro a year-round kitchen staple in many regions, including named peeled tuber portions.