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Taro As A Root Vegetable - A quality Carbohydrate choice for vegetarian/vegans and others

Taro (Colocasia esculenta), also called eddo or dasheen, is a tropical plant. It produces a starchy root vegetable with a brown outer skin and a white flesh with purple specks.

Although commonly referred to as "taro root," the vegetable is technically not a root but a corm, or underground stem.

Taro has a similar starchy texture to that of a normal white potato, but with a mildly sweet, nutty flavor (similar to that of a sweet potato).

Taro can be cooked pretty much any way you would cook potatoes, including curries, steamed, simmered, mashed, boiled, fried, or baked. Its dense, dry texture makes it particularly suited for high-heat cooking such as frying and roasting.

Taro leaves and corms are toxic if eaten raw due to high levels of calcium oxalate, but can be safely eaten once cooked.

It is important to both prepare and cook this root veggie with care. Use a pair of gloves when handling raw taro. And be sure not to touch your eyes!

To prepare taro, start by thoroughly scrubbing it and peeling the skin away with a vegetable peeler. Finally, run the peeled taro root under cold water and wipe away any excess dirt. From here, you can slice or chop it for your intended use.

Taro root is a vegetable used in a variety of cuisines around the world. It has a mild, nutty taste, starchy texture, and nutrition benefits that make it a healthier alternative to other root vegetables like potatoes.

Taro root is an excellent source of dietary fiber and good carbohydrates, which both improve the function of your digestive system

Its high levels of vitamin C, vitamin B6, and vitamin E also help to maintain a healthy immune system and may eliminate free radicals.

Taro root also contains high levels of:

Manganese
Potassium
Copper
Phosphorus
Folate

Taro is rich in nutrients that can provide important health benefits. A one-cup serving has a third of your daily recommended intake of manganese, which contributes to good metabolism, bone health, and blood clotting.

Taro root has more than twice as much fiber as potatoes.

The carbohydrate content in taro root is what’s called a resistant starch. These good carbs have been shown in clinical studies to stabilize blood sugar, which helps with weight management and may reduce the risk of diabetes. These starches are also suitable for low-carb and keto diets.

There are high levels of potassium in taro root, a mineral that helps to control high blood pressure by breaking down excess salt. This reduces stress on your cardiovascular system, helping to prevent development of chronic heart problems.

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