Overview
A boiled takenokoimo taro with starch, potassium, zinc, manganese, folate, and fiber
Food note
Boiled takenokoimo is easier to digest than raw taro but remains carbohydrate-dense. Pair it with protein and non-starchy vegetables.
Pros
- Zinc
- Cooked starch
- Fiber
Cons
- Starch load
- Low protein
- Potassium caution
Calories by servingShow details
| Serving | Calories | Protein (P) | Carbs (C) | Fat (F) |
|---|---|---|---|---|
1 serve100 g | 86 kcal | 1.3 g | 19.2 g | 0.2 g |
Per 50 g50 g | 43 kcal | 0.65 g | 9.6 g | 0.1 g |
Per 100 g100 g | 86 kcal | 1.3 g | 19.2 g | 0.2 g |
Per 150 g150 g | 129 kcal | 1.95 g | 28.8 g | 0.3 g |
Per 200 g200 g | 172 kcal | 2.6 g | 38.4 g | 0.4 g |
Per 250 g250 g | 215 kcal | 3.25 g | 48 g | 0.5 g |