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Taro are planted much like potato except that the tubers are planted whole. Each tuber is placed three inches deep in the soil in spring time. They grow throughout the summer.
Taro has been a staple part of the diet of South Pacific islanders for centuries. The leaves and stems are also edible and very nutritious.
Botanical Name: Colocasia esculenta (Araceae)
Alternative Names: ubi keladi, woo tau, Taro or dasheen, peuak
An excellent source a vitamin A and C. A good source of dietary fibre and complex carbohydrates.
100g of Taro yields the following:
*Percent Daily Values are based on a 2000 calorie diet.
Choose taro which is heavy for its size and free from bruising or soft spots.
The most common methods of cooking taro are roasting, baking, boiling or frying. Basically taro can be used in the same way as potato.
Storage: Store in a cool, dark, well ventilated place.
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