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 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.

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.

Taro Root and Chili Cakes
Serves 6
Each serving is equal to one 5 A Day serving
Source: Melissa’s World Variety Produce, Graham Kerr

Ingredients

1¾ lbs taro root
1 tsp light olive oil
1 large onion (use Sweet Onion) finely diced
2 Jalapeno chili cored seeded and finely diced
½ cup egg substitute
½ tsp salt
1 cup carrot grated
3 Tbsps Italian Parsley chopped
½ cup all-purpose flour

Place the taro in a large steamer, cover, and steam for 30-40 minutes, or until very tender. Cover with cold water, then peel when cool enough to handle. Cut each taro root into several pieces and beat with an electric mixer until it has the consistency of smooth paste

Preheat the oven to 450 degrees. Warm the oil in a large frying pan over medium heat. Sauté the onion and jalapenos until very soft but not browned, about 10 minutes.

Add the egg substitute, salt, carrot, and parsley to the taro paste. Add the onion mixture and combine well.

Cover a large plate with flour. Scoop about twelve 1/8th cup balls of the taro mixture onto the plate and dust with flour. Using the palm of your hand, flatten each ball into a patty about ½ inch thick. Lay the patties on a greased cookie sheet. Lightly coat the tops of the cakes with cooking spray and bake in the preheated oven for 10 minutes. Turn the patties and bake for 10 minutes more, or until golden brown.

Nutritional analysis per serving: Calories 131, Protein 7g, Fat 2g, Calories From Fat 15%, Cholesterol 0mg, Fiber 3g, Sodium 273mg.

Content source: Division of Nutrition and Physical Activity, National Center for Chronic Disease Prevention and Health Promotion

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