Arbi (Taro Root) Recipe

Vegetable Curry Recipes

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.

Taro Nutrition

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.




Nutritional Information

Serving Size: 85 g

Calories 90

Calories from Fat 0

Total Fat 0g

Cholesterol 0mg

Sodium 0mg

Total Carbohydrate 22g

Dietary Fiber 3g

Sugars 1g

Protein 1g

Vitamin C 6%DV*

Calcium 4%DV*

Iron 2%DV*

*Percent Daily Values are based on a 2,000 calorie diet.

Arbi Recipe

Submitted by Krushna Rajesh.

Recipe Type: Low Fat
Preparation Time: 30 minutes

Ingredients

(for 3 persons)

  • 8-10 Nos. Arbi, washed
  • 2 bunches Palak, washed
  • 2 Onion medium size, chopped
  • 2 Tomato, chopped
  • Garlic 8 flakes, chopped
  • 1 Tbsp Olive, Canola or any vegetable oil

Spices

  • 1.25 tsp red chili powder
  • 1/4 tsp turmeric powder
  • 1 tsp cumin seeds (jeera)
  • salt to taste

Directions

  1. Pressure cook arbi. Remove the skin and mash the arbi, keep aside.
  2. Grind the spinach in a food processor and pressure cook with a pinch of salt and keep it aside.
  3. Drain all the water from the rice. Discard the water.
  4. Take a non-sticking skillet and place it on medium heat. Pour oil and when it is hot, add cumin seeds. Wait till cumin seeds spultter. Add onions and fry till onions are brown. Add tomatos to the fried onions. Add spices and little water
  5. Add the mashed arbi. Stir it well and mix it well for five minutes.

Serve with roti, bread or rice.







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