TARO
TARO
Introduction
Origin
Properties
Consumption
Conservation
Introduction
It is a tuber that, although smaller in size, may resemble cassava. It is usually covered with hairs, its interior being usually white or yellow, dotted with purple specks. It is a traditional food from tropical areas.
Origin
According to different sources, it began to be cultivated in Papua New Guinea. It is usually grown in the tropics, with the main producers being Ghana, Nigeria, China and the Ivory Coast.
Properties
It is rich in vitamins and minerals, and a rich source of dietary fiber.
Consumption
It is usually consumed cooked, since its high content of calcium oxalate means that its consumption raw can be toxic. It is usually used as an accompaniment to meat, chicken or fish.
First, its hairs must be removed, and then cooked for approximately 20 minutes. Once the cooking is done, it is usually crushed or smashed to facilitate its consumption.
Conservation
It is preserved like any other tuber such as potato.
Availability period
National International
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Varieties
Availability period
National International
JanFebMarAprMayJun
JulAugSepOctNovDec
Nutritional and energetic values for 100 gr.
Nutritional and energetic values for 100 gr.