Taro Root Nutrition Facts
Taro is a starchy root vegetable central to Hawaiian, Asian, and Pacific Island cuisines. With a nutty, slightly sweet flavor when cooked, it must be thoroughly cooked before eating due to calcium oxalate crystals in raw taro.
Nutrition Facts
Per 100g serving
Health Benefits
- ✓Excellent potassium source (13% DV)
- ✓High in resistant starch for gut health
- ✓Good fiber content for digestion
- ✓Contains vitamin E for skin health
- ✓Lower glycemic than white potatoes
Best For
Storage
Store uncut taro in a cool, dark place for up to 1 week, or refrigerate for 2 weeks. Cut taro should be refrigerated and used within 3-4 days. Cooked taro freezes well for 3 months.
Serving Sizes
Frequently Asked Questions
Why can't you eat raw taro?
Raw taro contains calcium oxalate crystals that cause intense burning and irritation in the mouth and throat. Thorough cooking (boiling, steaming, baking) breaks down these crystals, making taro safe and delicious. Never taste raw taro.
What's the difference between taro and ube?
Taro has white-gray flesh with purple specks and nutty flavor, while ube (purple yam) is vibrant purple throughout with sweeter, vanilla-like flavor. They're different plants often confused because both are used in Asian desserts. Ube is sweeter; taro is starchier.
Is taro healthier than potato?
Taro has more fiber (4.1g vs 2.1g), potassium (591mg vs 425mg), and vitamin E than potatoes, but also more calories (112 vs 77). Taro has a lower glycemic index, making it better for blood sugar. Both are nutritious; taro edges out for fiber and resistant starch.
Track Taro Root with CalorieGram
AI-powered nutrition tracking with complete macros and micronutrients