Taro | Description, Plant, Root, Edible, Poisonous, & Facts (2024)

FAQs

Taro | Description, Plant, Root, Edible, Poisonous, & Facts? ›

Though taro is considered to be a “root” vegetable, humans can also consume the leaves and stems when prepared correctly. Taro roots and leaves are poisonous when eaten raw because they contain calcium oxalate. Some taro varieties produce a slime that can cause irritation (usually itchiness when peeling).

It's also easy to use and can be enjoyed in a number of unique recipes, including taro tea, cakes, chips, side dishes and desserts. However, it's important to always cook before consuming, avoid if you experience any food allergy symptoms, and moderate your intake if you have diabetes or are following a low-carb diet.

Taro root should never be consumed raw. The vegetable contains a bitter-tasting compound called calcium oxalate. This can cause an itchy mouth and throat if consumed raw but is safe to eat when cooked. Choose a taro root based on what you want to use it for.

To deactivate the poisonous oxalates in taro leaves, they must be cooked until they soften which only takes a few minutes when boiling or 30 minutes to an hour when baking ( 10 , 11).

All of these suggest that root exudates from the taro plant itself is one of the causes of problems in taro culture. These effects may lead to improvements in the treatment of kidney disease. Taken together, these experimental studies suggest an important role of oxidants in chronic kidney disease.

The taro root should be firm without any soft spots (like a potato) and should be a deep brown color all around. Make sure that there aren't any punctures exposing the inside of the root.

Sadly, black taro and elephant ears are no good for eating.

Taro is a popular food ingredient. However, wild taro may contain needle-shaped calcium oxalate raphide crystals. The raphides cannot be destroyed by washing or cooking and can become dislodged from the plant cells when chewed, causing instant irritation by puncturing the sensitive tissues in the mouth and throat.

Proper Preparation Methods. Taro, a root vegetable known for its versatility in the kitchen, carries a hidden risk if not prepared correctly. The plant contains calcium oxalate crystals, which can cause a stinging sensation and are harmful if ingested raw.

Though calcium oxalate can be found in many plants, it's present in particularly high levels in many varieties of taro. It will make your skin itch from handling the outer peel, and it causes pain, burning, and swelling in the mouth and throat, and even vomiting if you eat the leaves or flesh raw.

What are the side effects of taro root leaves? ›

Oxalates can increase the risk of kidney stone formation and must be avoided by people with kidney disease. Handling raw taro leaves may also cause itching in some cases, so consider wearing gloves when cooking with taro leaves.

"Taro (Colocasia esculenta) is regarded as an environmental weed in Queensland, New South Wales and south-western Western Australia.

Place in a large saucepan of boiling water and cook on a medium heat for 10-15 minutes; drain thoroughly. Add to the taro leaves. Bring to the boil and simmer for a further 10-15 minutes, or until the taro leaves are tender to the taste.

Taro leaves and corms are toxic if eaten raw due to high levels of calcium oxalate, but can be safely eaten once cooked.

Taro root also provides resistant starch, which lowers cholesterol and has been linked to a reduced risk of heart disease. At the same time, taro root contains more than 6 grams of fiber per serving (132 grams) - more than twice the amount found in an equivalent serving of potatoes.

Taro root has a relatively low glycemic index (GI), which means it causes a slower and more gradual rise in blood sugar levels compared to high-GI foods. This can help prevent sharp spikes and drops in blood sugar, promoting better blood sugar control for individuals with diabetes.

Phyllosticta leaf spot (Phyllosticta colocasiophila), Sclerotium blight (Sclerotium rolfsii), Black rot(Ceratocystis fimbriata), Rhizopus rot (Rhizopus stolonifer), Phytophthora root rot (P. palmivora) and Fusarium dry rot (Fusarium solani) are other fungal diseases which may be locally important.