Taro

Taro is a tropical root vegetable. It has been called "the potato of the tropics". Its underground stem, called a "corm", is starchy, while its leaves can be cooked and eaten like many leafy greens.

Fast Facts

1. AKA: Kalo, Wu Tau, Chembu, Luau
2. Both the corm (the underground stem) and leaf are edible
3. Taro root is used to make the Hawaiian dish "poi"
4. Inedible when raw

History

Taro very likely got its start in Malaysia, and spread first to India, and then both to ancient Egypt and China. It was used in Ancient Rome much as potatoes are used today. Taro spread separately through the Pacific, as it was brought by Polynesian explorers to the various islands they settled on, such as New Zealand, where it became the main food of the Maori, and Hawaii. It was brought to the New World from Africa as food for slaves.

Nutrition

Though it is called "the potato of the tropics", taro is more nutritious than potatoes, with more calcium, vitamin A, vitamin C, and protein. One cup of the taro corm provides the following nutrients:

1. Calories: 110
2. Carbohydrates: 28 grams
3. Protein: 2 grams

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