Taro are quite large oval-shaped tubers (like potatoes). Their skin is dark brown, and quite thick and fibrous. Popular in Polynesian cuisine, taro can be used as a substitute for potato – baked, boiled, steamed or fried. The flesh is white with pink flecks and has a fairly bland flavour, absorbing the flavours of other ingredients it’s cooked with. Taro is available all year round and can be added to soups and casseroles, or cooked in vegetable dishes.
To Buy
Taro should feel heavy for their size, with firm skin. The skin shouldn’t have any splits.
To Store
Store taro in a well-ventilated dark place for up to 2 weeks.
To Prepare
Peel away the skin then slice, dice or grate the flesh as desired. Taro is always cooked before eating.
Taro is a good source of vitamin C. Among other benefits, this vitamin helps with wound healing, as well as helping to maintain a healthy immune system.
| Quantity per serve (100g) | Quantity per 100g | |
|---|---|---|
| Energy | 440kJ | 440kJ |
| Protein | 1.9g | 1.9g |
| Fat, total | 0.2g | 0.2g |
| -saturated | 0.0g | 0.0g |
| Carbohydrate | 23.4g | 23.4g |
| -sugars | 1.1g | 1.1g |
| Sodium | 6mg | 6mg |
| Dietary fibre | 2.6g | 2.6g |
| Vitamin C | 16mg | 16mg |
| Zinc | 1.3mg | 1.3mg |
| Potassium | 300mg | 300mg |
QUANTITIES STATED ABOVE ARE AVERAGES ONLY
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