Arbi (Taro) nutritional information and the arbi recipe is given below to make a tasty dish with little effort.
Raw Taro is considered toxic due to the presence of calcium oxalate crystals which contributes to kidney stones. The toxin is minimized by cooking with a pinch of baking soda or tamarind. Taro roots should be placed in cold water overnight to reduce toxins.
It is a carbohydrate and calicum rich food.
Its leaves are a good source of vitamins C and contain more protein than the corns but are toxic, which become safe after cooking. Its starch is easily digestible. Taro has many benefits over potatoes but does contain more calories, but wWith the benefits of fiber and a low Glycemic Index, taro is a good choice as a starch vegetable.
As taro contain oxalates, eating taro can lead to kidney stones and gout if it is not properly cooked by boiling. It can put in water overnight before cooking to reduce the amount of oxalates. Milk or other calcium rich foods should be eaten with taro in order to block oxalate absorption.
Serving Size: 85 g
Calories from Fat 0
Total Fat 0g
Total Carbohydrate 22g
Dietary Fiber 3g
Vitamin C 6%DV*
*Percent Daily Values are based on a 2,000 calorie diet.