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Taro is a starchy root vegetable central to Hawaiian, Asian, and Pacific Island cuisines. With a nutty, slightly sweet flavor when cooked, it must be thoroughly cooked before eating due to calcium oxalate crystals in raw taro.
Raw taro contains calcium oxalate crystals that cause intense burning and irritation in the mouth and throat. Thorough cooking (boiling, steaming, baking) breaks down these crystals, making taro safe and delicious. Never taste raw taro.
Taro has white-gray flesh with purple specks and nutty flavor, while ube (purple yam) is vibrant purple throughout with sweeter, vanilla-like flavor. They're different plants often confused because both are used in Asian desserts. Ube is sweeter; taro is starchier.
Taro has more fiber (4.1g vs 2.1g), potassium (591mg vs 425mg), and vitamin E than potatoes, but also more calories (112 vs 77). Taro has a lower glycemic index, making it better for blood sugar. Both are nutritious; taro edges out for fiber and resistant starch.
Store uncut taro in a cool, dark place for up to 1 week, or refrigerate for 2 weeks. Cut taro should be refrigerated and used within 3-4 days. Cooked taro freezes well for 3 months.
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