Overview
A dense Japanese taro cultivar with starch, potassium, manganese, magnesium, and moderate fiber
Food note
Yatsugashira is a mineral-rich taro cultivar but should be treated as a starchy staple rather than a low-carb vegetable. Cooking is necessary to improve texture and reduce raw-tuber irritation.
Pros
- Mineral density
- Potassium
- Satisfying starch
Cons
- High potassium
- High starch
- Needs cooking
Calories by servingShow details
| Serving | Calories | Protein (P) | Carbs (C) | Fat (F) |
|---|---|---|---|---|
1 serve100 g | 94 kcal | 2.5 g | 20.2 g | 0.3 g |
Per 50 g50 g | 47 kcal | 1.25 g | 10.1 g | 0.15 g |
Per 100 g100 g | 94 kcal | 2.5 g | 20.2 g | 0.3 g |
Per 150 g150 g | 141 kcal | 3.75 g | 30.3 g | 0.45 g |
Per 200 g200 g | 188 kcal | 5 g | 40.4 g | 0.6 g |
Per 250 g250 g | 235 kcal | 6.25 g | 50.5 g | 0.75 g |