|
|
|
Foodreference.com - Articles Section Food Articles and Beverage Articles - Essays and Articles about food, wine, beer and spirits history, science, culture, production, use and appreciation of food and beverages`
|
|
|
|
 |
 |
|
YOU ARE HERE >>
|
|
|
 |
 |
|
See also: Dasheen; Malanga (Yautia)
Taro Root, Dasheen, Eddo, Kalo
The taro root, as with other tubers is recognized by other names. This tuber is also known as dasheen, eddo and kalo in many areas of the world including West Africa, Asia, Central America, South America and the Caribbean and Polynesian islands. This root is most well-known as the ingredient of the Hawaiian dish "poi," or mashed taro root.
Taro root is a starchy vegetable that is commonly used in place of a potato. Its hairy outer coating on its surface is similar to a coconut.
The hairy outer layer is always removed with caution since skin irritation can arise caused by the juices secreted by the taro root. It is recommended to use protective rubber gloves when handling this tuber. Taro root is toxic in its raw form so always cook it before eating.
These tubers take on a nut-like flavor when cooked. Frying, baking, roasting, boiling, or steaming them as an accompaniment to meat dishes are all common uses. Soups and stews are other dishes that taro root suits well. Taro roots provide a good source of fiber and supply approximately 110 calories per adult serving.
Select tubers that are firm, hairy, with no wrinkling. Store the roots for up to one week in a cool and dry location, making sure that the roots do not dry out.
Serving Size 1 cup raw slices (104g)
 Amounts Per Serving - % Daily Value* Calories 110 Calories from Fat 0 Total Fat 0g 0% Sodium 10mg - 0% Cholesterol 0mg - 0% Total Carbohydrate 28g - 9% Dietary Fiber 4g - 17% Sugars 1g Protein 2g Vitamin A 0% Vitamin C 8% Calcium 4% Iron 2%
* Percent Daily Values are based on a 2,000 calorie diet.
|
 |
|
 |
 |
|
|
ROOTS & TUBERS >>> Beet-ing the French Beets, Root Vegetables Beets, Beetroot Carrots Carrots, What's Up Doc? Celeriac, Celery Root Jicama Parsnips Potatoes, Baked & Foil Potatoes, Florida Sunlite Potato Varieties & Types Potatoes, Search for the Perfect Potato Trilogy, Part 1 Potato Trilogy, Part 2 Potato Trilogy, Part 3 Radish Root of the Matter Rutabagas Salsify, Oyster Plant Sunchoke or Jerusalem Artichoke Sweet Potato Sweetpotatoes, Mother Nature's Best Sweet Potato or Yam? Sweet Potatoes, Louisiana Sweet Potatoes And Yams Taro Root, Dasheen, Eddo, Kalo Turnips Water Chestnut Yucca Root, Manioc, Cassava |
|
|
Please feel free to link to any pages of FoodReference.com from your website.
All contents of this website are copyright © 1990 - 2008 James T. Ehler and FoodReference.com unless otherwise noted. All rights reserved. You may copy and use portions of this website for non-commercial, personal use only. Any other use of the materials in this website without prior written permission is prohibited.
Contact email: james@foodreference.com
|
|
|
|
|
|
|
 Click on the 3 Young Chefs for a Directory of the best Cooking Schools Restaurant, Hospitality & Hotel Management, Travel & Tourism Schools
|
|
|
Get a Free Trial issue! SAVEUR
 The Award-Winning magazine that celebrates the people, places and rituals that establish culinary traditions
|
|
|
|