1) Complete body, clean surface, white pulp, no worm-eaten and no stain and fleck.
2) High nutritional value: Amylum, protein, vitamin, minerals and many other healthy nutrients.
3) They can be the wonderful flavors for cooking and be helpful for keeping healthy.
The Fresh Taro is the typical of leaf Vegetables, taro leaves are rich in vitamins and minerals. They are 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.
Oxalic acid may be present in the corm and especially in the leaf, and these foods should be eaten with milk or other
foods rich in calcium in order to remove the oxalate in the digestive tract.
The small round variety is peeled and boiled, sold frozen, bagged in its own liquids, or canned. The plant is actually
inedible when raw because of needle-shaped raphides(calcium oxalate) in the plant cells