Taro, leaves, cooked, steamed, 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 | 35.5 MG | 39% | |
| Thiamin | 0.1 MG | 12% | |
| Riboflavin | 0.4 MG | 29% | |
| Niacin | 1.3 MG | 8% | |
| Pantothenic acid | 0.0 MG | 1% | |
| Vitamin B-6 | 0.1 MG | 4% | |
| Folate, total | 48 UG | 12% | |
| Vitamin B-12 | 0 UG | 0% | |
| Vitamin A, RAE | 212 UG | 24% | |
| Vitamin D (D2 + D3) | 0 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 86 MG | 7% | |
| Iron, Fe | 1.2 MG | 7% | |
| Magnesium, Mg | 20 MG | 5% | |
| Phosphorus, P | 27 MG | 2% | |
| Potassium, K | 460 MG | 10% | |
| Sodium, Na | 238 MG | 10% | |
| Zinc, Zn | 0.2 MG | 2% | |
| Copper, Cu | 0.1 MG | 16% | |
| Manganese, Mn | 0.4 MG | 16% | |
| Selenium, Se | 0.9 UG | 2% |
Nutrition Highlights
- Very low in calories (24 kcal per 100g), suitable for weight management.
- Very low in fat (0.4g per 100g).
- Good source of Vitamin C, total ascorbic acid (39% DV).
- Good source of Riboflavin (29% DV).
- Good source of Vitamin A, RAE (24% DV).
About Taro, leaves, cooked, steamed, with salt
This leafy green vegetable, derived from the taro plant, offers a nutrient-dense option for those seeking to enhance their diet with plant-based foods. When steamed and lightly seasoned, it provides a modest calorie count while delivering a notable amount of protein and dietary fiber. The high fiber content supports digestive health and can contribute to feelings of fullness, making it a valuable addition to meals for those managing their weight or blood sugar levels. Additionally, it contains minimal fat and a small amount of carbohydrates, making it suitable for various dietary patterns, including low-fat and low-carb diets.
In culinary applications, this versatile green is commonly used in traditional dishes across many cultures, particularly in Pacific Island, Asian, and African cuisines. Its mild, slightly nutty flavor pairs well with coconut milk, garlic, and other aromatic ingredients. It can be incorporated into soups, stews, and stir-fries, or served as a side dish alongside proteins. When preparing this vegetable, it's important to cook it thoroughly, as raw leaves contain calcium oxalate crystals that can cause irritation. Steaming is an ideal cooking method as it preserves nutrients while ensuring the leaves are tender and safe to eat.
Dietary Information
Taro, leaves, cooked, steamed, with salt is considered low-carb and keto-friendly, low-fat, very low in calories, making it a suitable choice for various dietary plans.
Notable micronutrients in Taro, leaves, cooked, steamed, with salt include Vitamin C, total ascorbic acid (39% DV) , Riboflavin (29% DV) , and Vitamin A, RAE (24% DV). These nutrients play important roles in maintaining overall health and supporting essential bodily functions.
Calorie Breakdown
At 24 calories per 100 grams, Taro, leaves, cooked, steamed, with salt gets 45% of its calories from protein, 65% from carbohydrates, and 15% from fat. This is lower than most foods and comparable to fruits and vegetables.
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