Taro is an exotic tuber prized for its creamy texture and slightly sweet taste. This root vegetable is distinguished by its rough brown skin and white flesh dotted with purple fibers. Rich in fiber, vitamins, and minerals, taro is a nutritious food that can be prepared in a variety of ways.
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Faq
Q: What is taro?
A: Taro is a tropical tuber, rich in starch, with a sweet, slightly nutty flavor.
Q: How do you cook taro?
A: It can be boiled, steamed, fried, or used in soups and stews.
Q: Is taro poisonous when raw?
A: Yes, it must be cooked to remove calcium oxalate crystals, which can irritate the throat.
Q: What is the difference between taro and potato?
A: Taro has a more fibrous texture and a more distinct flavor than potato.
Q: Where can I buy taro?
A: In Asian, African grocery stores, or some supermarkets.
Conservation
To keep the taro, it is better to keep it in a cool, dry and dark place. Not peeled, it can be kept up to a week at room temperature. Once peeled and cut, it is advisable to keep it in the refrigerator and consume it within 2-3 days.
Ingredients & nutritional information
The taro is mainly composed of complex carbohydrates, fibers and water. It also contains B6 and E vitamins, as well as minerals such as potassium, magnesium and manganese. For 100g of cooked taro, there are around 142 calories, 0.5g of lipids, 34g of carbohydrates, 2g of protein and 5g of fibers. It is naturally gluten -free and can constitute an interesting alternative for people following a gluten -free diet.
Q: What is taro?
A: Taro is a tropical tuber, rich in starch, with a sweet, slightly nutty flavor.
Q: How do you cook taro?
A: It can be boiled, steamed, fried, or used in soups and stews.
Q: Is taro poisonous when raw?
A: Yes, it must be cooked to remove calcium oxalate crystals, which can irritate the throat.
Q: What is the difference between taro and potato?
A: Taro has a more fibrous texture and a more distinct flavor than potato.
Q: Where can I buy taro?
A: In Asian, African grocery stores, or some supermarkets.
To keep the taro, it is better to keep it in a cool, dry and dark place. Not peeled, it can be kept up to a week at room temperature. Once peeled and cut, it is advisable to keep it in the refrigerator and consume it within 2-3 days.
The taro is mainly composed of complex carbohydrates, fibers and water. It also contains B6 and E vitamins, as well as minerals such as potassium, magnesium and manganese. For 100g of cooked taro, there are around 142 calories, 0.5g of lipids, 34g of carbohydrates, 2g of protein and 5g of fibers. It is naturally gluten -free and can constitute an interesting alternative for people following a gluten -free diet.
Taro
Price
€9,22
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