Taro, cooked, with salt
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Macronutrients
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| Nutrient | Amount | % DV | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 5 MG | 6% | |
| Thiamin | 0.1 MG | 9% | |
| Riboflavin | 0.0 MG | 2% | |
| Niacin | 0.5 MG | 3% | |
| Pantothenic acid | 0.3 MG | 7% | |
| Vitamin B-6 | 0.3 MG | 19% | |
| Folate, total | 19 UG | 5% | |
| Choline, total | 21.3 MG | 4% | |
| Vitamin B-12 | 0 UG | 0% | |
| Vitamin A, RAE | 4 UG | 0% | |
| Vitamin E (alpha-tocopherol) | 2.9 MG | 20% | |
| Vitamin D (D2 + D3) | 0 UG | 0% | |
| Vitamin K (phylloquinone) | 1.2 UG | 1% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 18 MG | 1% | |
| Iron, Fe | 0.7 MG | 4% | |
| Magnesium, Mg | 30 MG | 7% | |
| Phosphorus, P | 76 MG | 6% | |
| Potassium, K | 484 MG | 10% | |
| Sodium, Na | 251 MG | 11% | |
| Zinc, Zn | 0.3 MG | 2% | |
| Copper, Cu | 0.2 MG | 22% | |
| Manganese, Mn | 0.4 MG | 20% | |
| Selenium, Se | 0.9 UG | 2% |
Nutrition Highlights
- Very low in fat (0.1g per 100g).
- High in dietary fiber (5.1g per 100g), supporting digestive health.
- Good source of Copper, Cu (22% DV).
- Good source of Manganese, Mn (20% DV).
- Good source of Vitamin E (alpha-tocopherol) (20% DV).
About Taro, cooked, with salt
This starchy root vegetable, often found in tropical and subtropical cuisines, is a staple in many cultures around the world. When cooked, it has a mild, slightly nutty flavor and a creamy, potato-like texture that makes it a versatile ingredient in both savory and sweet dishes. Rich in carbohydrates, it provides a good source of energy, while its high fiber content supports digestive health and helps maintain steady blood sugar levels. It also contains small amounts of essential minerals like potassium, magnesium, and iron, which contribute to overall well-being.
In the kitchen, it can be boiled, steamed, or baked and is commonly used in soups, stews, and curries. In some cuisines, it’s mashed or pureed as a side dish, similar to mashed potatoes, or sliced and fried into crispy chips. In desserts, it’s often incorporated into puddings, cakes, or sweet soups, especially in Asian and Pacific Islander traditions. Because it’s naturally low in fat and contains no cholesterol, it fits well into heart-healthy diets. However, it’s important to note that raw taro contains calcium oxalate, which can be toxic if not properly cooked, so thorough preparation is essential before consumption.
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