Taro, tahitian, cooked, without 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 | 38 MG | 42% | |
| Thiamin | 0.0 MG | 4% | |
| Riboflavin | 0.2 MG | 15% | |
| Niacin | 0.5 MG | 3% | |
| Pantothenic acid | 0.1 MG | 3% | |
| Vitamin B-6 | 0.1 MG | 7% | |
| Folate, total | 7 UG | 2% | |
| Vitamin B-12 | 0 UG | 0% | |
| Vitamin A, RAE | 88 UG | 10% | |
| Vitamin D (D2 + D3) | 0 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 149 MG | 11% | |
| Iron, Fe | 1.6 MG | 9% | |
| Magnesium, Mg | 51 MG | 12% | |
| Phosphorus, P | 67 MG | 5% | |
| Potassium, K | 623 MG | 13% | |
| Sodium, Na | 54 MG | 2% | |
| Zinc, Zn | 0.1 MG | 1% | |
| Copper, Cu | 0.1 MG | 8% | |
| Manganese, Mn | 0.2 MG | 7% | |
| Selenium, Se | 0.8 UG | 1% |
Nutrition Highlights
- Very low in calories (44 kcal per 100g), suitable for weight management.
- Very low in fat (0.7g per 100g).
- Good source of Vitamin C, total ascorbic acid (42% DV).
About Taro, tahitian, cooked, without salt
This starchy root vegetable, popular in Polynesian and Southeast Asian cuisines, offers a mild, nutty flavor and smooth texture when cooked. It's an excellent source of complex carbohydrates and provides a good amount of protein compared to other root vegetables, making it a valuable energy source. The low fat content and absence of sodium make it a heart-healthy option, though it's worth noting that it contains minimal fiber. Its rich mineral content, including potassium and magnesium, supports various bodily functions from muscle health to blood pressure regulation.
In the kitchen, this versatile ingredient shines in both savory and sweet preparations. It's commonly mashed, steamed, or baked as a side dish, similar to potatoes, and can be used to make traditional dishes like poi in Hawaiian cuisine. The cooked flesh can be incorporated into soups, stews, and curries, where it acts as a natural thickener while adding a subtle earthy flavor. For those with dietary restrictions, it serves as an excellent alternative to other starchy foods, though it's important to note that raw consumption should be avoided due to naturally occurring compounds that can cause irritation.
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