Overview
A boiled Japanese taro corm with moderate starch, potassium, and soluble fiber after cooking
- Standard portion: 100 g
- Approx. 52 kcal per serving
Food noteShow details
- 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.
IngredientsShow details
- Boiled taro
Serving guidanceShow details
Best with
- Miso
- Dashi
- Ginger
Use caution with
- Renal potassium restriction
- High-carb meal stacking
Pros & consShow details
Pros
- Gentle starch
- Potassium
- Soluble fiber
Cons
- Potassium caution
- Low protein
- Portion-dependent glycemia
Calorie comparisonShow 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 |