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Taro

Taro

Taro is the staple of the Hawaiian islands and has been used for various ways of nourishing and healing. All of the parts of the Taro, the stem, the leaf, and the root, are rich with vitamins and minerals and can be utilized to benefit one's health.

According to Wikipedia, The Taro is a good source of thiamin, riboflavin, iron, phosphorus, and zinc, and a very good source of vitamin B6, vitamin C, niacin, potassium, copper, and manganese. Taro corms are very high in starch, and are a good source of dietary fiber.

This staple starch of traditional Polynesian cuisine was first introduced to the Polynesian islands by prehistoric Southeast Asian seafarers. The tuber itself is prepared in various methods including baking, steaming in earth ovens (umu or imu), boiling, and frying. The famous Hawaiian staple poi is made by mashing steamed taro roots with water. Taro is also in the Samoan dessert "fa'ausi," which consists of grated, cooked taro mixed with coconut milk and brown sugar. The leaves of the taro plant also feature prominently in Polynesian cooking, especially as edible wrappings for dishes such as Hawaiian laulau, Samoan "palusami" (wrapped coconut milk and onions), and Tongan "lupulu" (wrapped corned beef).

Source: http://en.wikipedia.org/wiki/Taro

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