Taro Root Selection Information | Nutritional Information | Tips & Trivia
Scientific Binomial Name: Colocasia esculenta
Taro root must be eaten cooked with the skins removed. Use in soups and stews and, most especially, Poi.
Good-quality taro root will be firm, brown and have hairy roots.
Avoid product that is soft, moldy or very lightweight for its size.
Store Taro Root in a cool (40 - 50° F), dry, well ventilated, dark place to protect them from light exposure.
To prolong storage life, soak in warm water for 2-3 minutes before storing in your refrigerator.
In general, vegetables will not ripen further after harvest.
Taro very low in Saturated Fat, Cholesterol and Sodium. It's also a good source of Dietary Fiber, Vitamin E (Alpha Tocopherol), Vitamin B6, Potassium and Manganese.
Taro is rich in starch, and used for a pasty Hawaiian and Polynesian food called poi.
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.
Quick-growing radishes get their name from the Greek word for fast-appearing. Cultivation is traceable to ancient China and Egypt.
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