Taro root is frequently cooked in the same way that its starchy cousin, the potato. To remove the irritant calcium oxalate, it MUST BE COOKED. Wearing gloves when peeling taro root can help to reduce skin irritation caused by calcium oxalate. It has firm flesh that is creamy white with purple flecks. Taro root flesh is mostly starch, with a slimy texture similar to okra. The flavor is mild, with a nuttiness undertone. Taro root can be boiled, roasted, or pureed.
nutritional info: per 1 cup (source webmd.com)
Calories: 187 | Protein: 1 gram | Fat: 0.1 grams | Carbohydrates: 39 grams | Fiber: 7 grams | Sugar: 1 gram
*Always wash your fruits and vegetables under running water just before eating, cutting or cooking.