Taro
Colocasia esculenta
Vegetables · Araceae family
- 112kcal
- 1.5 gprotein
- 4.1 gfibre
Per 100 g, raw.
What 100 g is made of
- Protein 1.5 g
- Fat 0.2 g
- Carbohydrate 26.5 g
- Water and other 71.8 g
“Water and other” is what is left of 100 g after protein, fat and carbohydrate (mostly water, plus ash).
Vitamins and minerals in 100 g
Bars show the share of the US adult daily value. The rank compares 260 ingredients.
- Sodium11 mg · <1% · #152 of 258
- Potassium591 mg · 13% · #45 of 256
- Calcium43 mg · 3% · #113 of 258
- Iron0.55 mg · 3% · #153 of 259
- Magnesium33 mg · 8% · #92 of 256
- Zinc0.23 mg · 2% · #184 of 256
- Vitamin C4.5 mg · 5% · #98 of 239
- Folate22 µg · 6% · #115 of 237
- Vitamin A4 µg · <1% · #127 of 237
- Vitamin B120 µg · 0% · #66 of 236
Where it comes from
- about 1300 BCEAustronesian peoples carried taro into the Pacific, where it became a Polynesian staple.Oceania
- about 1300 BCEAustronesian peoples brought taro to the Pacific around 1300 BC; it became a Polynesian staple.Polynesia
- 1st centuryTaro reached Madagascar as early as the first century AD.Madagascar
Used in GlobeCooks dishes from: Africa (2), Asia (2), Oceania (1)
Native range and history are drawn from Wikipedia and Wikidata by GlobeCooks.
More vegetables
Nutrients: USDA FoodData Central (food 169308), public domain. Identity: Wikidata Q1771944. Compiled by GlobeCooks.