Super source
Carbohydrate
26.2 g · 10% DV target
A staple tropical tuber with a unique nutty flavour, taro must be thoroughly cooked to neutralise calcium oxalate crystals that can cause intense physical irritation if eaten raw.
Taro contains a high proportion of resistant starch (a type of carbohydrate that resists digestion), which acts as a prebiotic to fuel beneficial gut bacteria.
The starch granules in taro are significantly smaller than those in potato, making it easier to digest for individuals with sensitive gastrointestinal systems.
Boiled taro has a lower glycemic index than white potatoes, providing a more gradual release of energy that can help maintain stable blood sugar levels.
Petal shape shows the nine FoodCompass domains, including nutrient density, processing, satiety, fats, and phytochemicals.
26.2 g · 10% DV target
13.0 mg · 14% DV target
No diet tags available.
Seasonality has not been estimated for this ingredient yet.
Store like a potato; do not refrigerate raw taro as it affects texture.
A hardy perennial crop that often requires fewer pesticides than other major starch staples.
Taro is one of the world's oldest cultivated crops, with evidence suggesting it was grown in Southeast Asia as early as 5,000 BCE.