Scientific Name: Colocasia esculenta
Taro can be found in any tropical country and can be grown in any climate. Other names for Taro are: Elephant's Ear (for the leaves), Kalo, Dasheen and Cocoyam. Taro is one of the few crops than can be grown even on flooded land because this plant loves water. They have very large heart-shaped leaves which are veiny, the stalks are fleshy and can grow up to 4 feet tall. The leaves, stalks and the root are all edible and can be cooked in various ways. Taro contains raphides which can cause itchiness for some people when eating or touching Taro.
Taro has a handful of vitamins and minerals such as Vitamin B6, zinc, potassium, iron, copper, manganese, folate, thiamin, panthotenic acid and riboflavin. The roots are low in fats but rich in protein.
When preparing Taro, the leaves and corms should be boiled first to remove the raphides and as well us the bitterness (some species of Taro are bitter). Taro can be sautéd with meat, it can be cooked into Taro Mooncakes, Taro Fries, Taro Panckaes and even Taro Ice Cream! (using Taro powder). There are so many healthy and hearty dishes that you could make out of Taro.
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