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General Produce

Taro Root

Taro Root
Sizing
 

  • Small
  • Large
Common Packs:

2-, 5-, 8-, 10-, 40-, and 50-lb. cartons.

Receiving Inspecting:

Look for taro root that is firm, dry, and plump. Avoid product with cuts, mold, or soft spots.

Storage Handling:
 

Short-term storage recommendation (7 days or less)

  • 60-65° F/16-18° C
  • 85-95% relative humidity
Shelf-Life:
30 days.
Troubleshooting:

Decay can occur if taro roots sustain cuts or other physical damage.

Water-soaked or soft spots and increased decay are signs of chill injury. Store properly.

Usage Ideas:

  • Boil whole taros until tender; peel and chop; add to meat braises, stewed beans, and vegetable soups.
  • Serve baked taro chips with hummus, spinach and cheese dip, and salsa.

Seasonality:

Jan
Feb
Mar
Apr
May
Jun
Jul
Aug
Sep
Oct
Nov
Dec

Flavor Profile

Mildly sweet, with a nutty, seafood-like flavor.

Texture Profile

Outer skin is tough and sometimes has hairs or strings much like a coconut; inner flesh is firm when raw and starchy, soft and custardy/slippery (some say slimy!) when cooked.

Pairings

Pair with coconut, green onions, miso, onions, and pork.

Substitution Suggestions

Boniatos, potatoes, water chestnuts, yams.

Nutritional Information

Serving Size 1 cup taro root (104g) grams
Calories 120
%Daily Value*
Total Fat 0g0%
Saturated Fat 0g0%
Trans Fat 0g
Cholesterol 0g0%
Sodium 10g0%
Total Carbohydrate 28g10%
Dietary Fiber 4g15%
Total Sugars 0g
Includes 0g Added Sugars0%
Protein 2g
Vitamin D 0mcg0%
Calcium 45mg4%
Iron 0.57mg4%
Potassium 610mg15%

*The % Daily Value (DV) 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.