Taro Root

Scientific Trinomial Name: Colocasia esculenta esculenta

This Carbohydrate and Calcium rich root rich is used to make the Hawaiian and Polynesian dish, Poi.

Selection Information

Usage: Taro root must be eaten cooked with the skins removed. Use in soups and stews and, most especially, Poi.

Selection: Good-quality taro root will be firm, brown and have hairy roots.

Storage: Store Taro Root in a cool (40 - 50° F), dry, well ventilated, dark place to protect them from light exposure. Refrigerated leaves can be stored for up to a week.

Avoid: Avoid product that is soft, moldy or very light for its size.

Seasonal Information

Taro root is available year-round.

Taro Root Nutritional Information

Serving Size: 2/3 cup (85 g)
Amount Per Serving
Calories 90	Calories from Fat 0
	% Daily Value*
Total Fat 0g	0%
Cholesterol 0mg	0%
Sodium 0mg	0%
Total Carbohydrate 22g	7%
Dietary Fiber 3g
Sugars 1g
Protein 1g
Vitamin A 0%	Vitamin C 6%
Calcium 4%	Iron 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Source: PMA's Labeling Facts

Taro Root Tips & Trivia

Hawaiians believed that the Taro plant, or Kalo, was the original ancestor of the Hawaiian people
Taro root is native to Asia and grown extensively in the Pacific.
It is rich in starch, and used for a pasty Hawaiian and Polynesian food called poi.