Overview
A boiled Japanese taro corm with moderate starch, potassium, and soluble fiber after cooking
Food note
Boiled taro is safer and easier to digest than raw taro because cooking reduces oral irritation from calcium oxalate. It remains a starchy food So it should be portioned within the carbohydrate component of a meal.
Pros
- Gentle starch
- Potassium
- Soluble fiber
Cons
- Potassium caution
- Low protein
- Portion-dependent glycemia
Calories by servingShow details
| Serving | Calories | Protein (P) | Carbs (C) | Fat (F) |
|---|---|---|---|---|
1 serve100 g | 52 kcal | 1.3 g | 11.1 g | 0.1 g |
Per 50 g50 g | 26 kcal | 0.65 g | 5.55 g | 0.05 g |
Per 100 g100 g | 52 kcal | 1.3 g | 11.1 g | 0.1 g |
Per 150 g150 g | 78 kcal | 1.95 g | 16.65 g | 0.15 g |
Per 200 g200 g | 104 kcal | 2.6 g | 22.2 g | 0.2 g |
Per 250 g250 g | 130 kcal | 3.25 g | 27.75 g | 0.25 g |