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Overview
Characteristics
Nutrition Information
Overview
Malanga is a root vegetable popular in the tropics and South America. In Florida, malanga is the most popular form of cocoyam, which is a general name applied to several species of Xanthosoma. It is also called yautia, cocoyam, eddo, coco, tannia, sato-imo, and Japanese potatoes. Leafy species of Xanthosoma not grown for tubers are called belembe and calalous. There are actually two different malangas: Malanga blanca (Xantyosoma sagittifikium), considered the true malanga, which grows on dry land. The other is malanga amarillo (Colocasia esculenta) which grows in wet bog-like areas.
Sources: University of Florida
Generally, malanga resembles dasheen (taro) and the elephant-ear plant with large green leaves about 2 feet wide by 2 1/2 feet long. The malanga plant may attain a height of 5 feet or more. Edible tubers (cormels) are formed in the soil at the base of the plant. A central large tuber (corm) is formed, with a cluster of cormels, grayish brown to black lateral tubers, around it. Malanga are about the size and shape of a regular white potato; they look a little like an overgrown gladiola bulb, because the outside skin of the malanga is brown and somewhat hairy. It generally weighs 1/2 to 2 pounds, but can be heavier. The interior has an extremely crisp texture and can vary in color from cream, yellow or pink.
Sources: University of Florida
Serving Size 1 piece
Amount Per Serving
Calories from Fat 1Calories 32
% Daily Values*
Total Fat 0.06g 0%
Saturated Fat 0.015g 0%
Polyunsaturated Fat 0.01g
Monounsaturated Fat 0.015g
Cholesterol 0mg 0%
Sodium 39mg 2%
Potassium 49mg
Total Carbohydrate 7.65g 3%
Dietary Fiber 0.4g 2%
Sugars 0.34g
Protein 0.27g
Vitamin A 0% Vitamin C 4%
Calcium 0% Iron 0%
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Values are based on USDA Nutrient Database SR18
Century Farms International, Inc.
10957 NW 123rd Street Medley, FL 33178
Office: 305-436-7971 Fax: 305-436-7968
