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Taro is a tropical plant from Asia. Taro is often used in Asian cuisine and is particularly popular in fried rice dishes and soups. It can be cooked in different ways, such as cooking in water, frying or baking. Taro can also be transformed into flour and used to make cakes, breads and other bakery products.

When to eat ?

When to eat ?

High season Beginning or End of Season Not the season

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Nutrition
Values per 100 grams

Calories
227 Cal
Lipids
14 G
Cholesterol
86 Mg
Sodium
52 Mg
Potassium
216 Mg
Carbohydrates
0 G
Protein
25 G
Sugars
0 G
Vitamin B
0 Mg
Vitamin C
2 Mg
Iron
4 Mg
Magnesium
22 Mg
Food fibers
0 G
Calcium
15 Mg

FAQ

What are the benefits of the taro plant ?
Taro is a plant rich in nutrients such as vitamins C and B6, potassium, magnesium, manganese, copper and fibers. It also contains anti-inflammatory compounds and phytosterols that can help protect against certain heart disease.
How to keep the taro ?
Keep the taro in a perforated plastic bag or wrap it in damp paper. This will keep it fresh for about 1 to 2 weeks.
Can we freeze the taro ?
It is possible to freeze the Taro or Colocasia, but it is important to prepare it correctly before freezing it to avoid the loss of texture and flavor. It is generally recommended to cook the taro before freezing it. This can be done by boiling it, making it roast, frying it, or even vaporing it. Once cooked, it must be allowed to cool before cutting it into pieces and putting them in an airtight freezing bag. It is important to remove as much air as possible to avoid ice formation. The frozen taro can be kept for about 6 months. It is important to note that the texture can change after defrosting, it is therefore recommended to consume it after cooking.
Where in europe is the taro cultivated ?
The Taro, also known as the Colarocasia, is mainly cultivated in the tropical and subtropical regions of Asia and Africa. It is also cultivated in the Pacific islands, such as Hawaii and the Cook Islands. It is not commonly cultivated in Europe because it needs a warm and humid climate to develop. Some regions of Spain and Italy with a warm climate could potentially accommodate it but it is very little widespread.
How to cook the taro ?
Taro can be cooked in different ways, as steam, boiled, fried, roast or even grilled. It is often used to make purees, soups and flour -based dishes.
Is the taro edible raw ?
Taro raw contains an enzyme that can cause itching and skin irritation, so it is recommended to cook it before consuming it.
Does the taro contain toxic compounds ?
Some parts of the Taro plant contain toxic compounds called acridones which can cause irritation of the mouth and stomach if the plant is not properly prepared. It is therefore important to wash well and cook the taro before consuming it.
What is the difference between taro and cassava ?
Taro and cassava are two different root vegetables which are often used in a similar way in cooking, but they have different flavors and textures. The taro is softer and softer than cassava, which is firmer and crunchy.
Can we use taro flour to make pastries ?
Yes, Taro flour can be used to make pastries, such as cakes, pancakes and pancakes. However, it is important to note that taro flour has a very distinct flavor, so this can influence the final taste of pastry.

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Index of Ingredients