Taro is a root vegetable, grown and consumed in tropical regions from Africa to Asia to Polynesia. The Hawaiian dish, Poi, is made from taro. Technically it is not a root, but a corm: a vertical, underground plant stem.
This tuber is starchy, high in fiber, carbohydrates and many nutrients, including:
- Manganese
- Vitamin B6
- Vitamin E
- Potassium
- Copper
- Vitamin C
- Phosphorus
- Magnesium
Taro also has polyphenols, notably quercetin, which have cancer-fighting properties. The fiber content in taro is good for gut health, providing food for intestinal microbes that produce short-chain fatty acids, and according to Healthline, may help people who suffer from inflammatory bowel disease and ulcerative colitis.
Handling and cooking taro
Taro has calcium oxalate, which is an allergen to some. Gloves should be worn when peeling and cutting taro, and it must be cooked to be eaten safely.
When purchasing taro, search for specimens that have no soft spots or worm holes. Any buds should be small and bright pink.
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