Taro Facts

Taro is a member of the Araceae family, which includes the philodendron, anthurium and dieffenbachia plants. It is a perennial, tropical plant primarily grown as a root vegetable for its edible starchy corm, and as a leaf vegetable. Leaves, roots, and corms can be used as dietary ingredients, but the plant must be cooked. Corm vary greatly in size and are round, elongate and cylindrical, up to 35 cm long and 15 cm across, often surrounded by a small number of secondary corms or cormlets called cormels. Taro is cultivated in rich, well-drained soil. The tubers are harvested seven months after planting. Taro leaves and tubers are poisonous if eaten raw; the acrid calcium oxalate they contain must first be destroyed by heating.

Name Taro
Scientific Name Colocasia esculenta
Native Originated in India
Common/English Name Chinese Potato, Cocoyam, Colocasia, Curcas, Dalo, Dasheen, Dry Taro, Eddoe, Egyptian Colocasia, Elephant Ear, Old Cocoyam, Small Taro, Sweet Taro, Taro, True Taro, Yam, Dasheen
Name in Other Languages esser Antilles : Dachine
Trinidad and Tobago : Taro
Amazonia : Pituca
Guyana : Chinese Tayer
Bangladesh : Aro Kachu
Dominican Republic : Tahia
Woleaisan : Uot
Cameroon : Cocoyam
Nepal : Pindalu (Corm)
Chamorro : Suni
Arabic : Qolqas
Tahitian : Taro
China : Yu
Korean : Thoran
Congo : Lengue
Lebanon : Kilkass
Costa Rica : Tiquisque
Italian : Colocasia
Dutch : Taro
Egypt : Kolkas
Cook Islands : Māmio
Philippines : Linsa
Uganda : Opela ( Alur & Jonam )
Fiji : Dalo
German : Echte Blattwurz
Maldives : Ala
Pohnpeian : Enisohpoadok
Guatemala : Quiquisque
Hawaiian : Taro
I – Kiribati : Te Taororo
Brazil : Taioba
Polynesia : Colulu
Tongarevan : Talo
India : Alti Kachu
Marshallese : Jibabwãi
Vietnam : Khoai Môn
Indonesia : Bote
Ulithian : Ioth
Chuukese : Eot
Venezuela : Chino
Mokilese : Jawa
Tokelauan : Talo
Jamaica : Coco
Khmer : Traw
Russian : Taro
Canary Islands : Ñame
Kosraean : Kohtahk
Papua New Guinea : Ma
Laotian : Bon
Wallisian : Talo
Madagascar : Sonj
Solomon Islands : Taro
Haiti : Caraibe
Malaysia : Koadi ( Jakun )
West Africa : Old Cocoyam
French : Taro
Marquesas : Taro
Japanese : Imo
Turkey : Oni
Pingelapan : Sewa
Danish : Taro
Spanish : Alcocaz
Micronesia : Kurau
Taiwan : Yùtou
Portuguese : Inhame Da Africa
Nauruan : De Taro
South Africa : Amadumbe
Niuean : Talo
Tongan : Talo
Pakistan : Arvi
Kwara ‘Ae: Alo
Palauan : Bisupsal
Yapese : Lak
Peru : Pituca
Vanuatu : Pes
Pukapukan : Wāwā
Samoan : Talo
Columbia : Papa China
Satawalese : Wot Omalu
New Caledonia : Dap
Suriname : Aroei
Cuba : Guagui
Thai : Phuak
Puerto Rico : Angustia
Plant Growth Habit Glabrous, acaulescent , mainly diploid, herbaceous, perennial plant,
Growing Climate Thrives in hot, humid conditions, found growing in moist forests and wet areas in riparian habitats, riverbanks, along streams, marshes and canals or cultivated near farmhouses, in water fields or as under-planting in coconut groves.
Soil Deep, well-drained, friable loams, particularly alluvial loams, with a high water table
Plant Size 50–150 cm high
Root Adventitious and fibrous and white.
Petioles Robust, uniformly light or dark green, with dark streaks of violet, erect, to 100 cm long, inserted 3–7 cm from base of blade and invaginate on lower 1/3 and sheathing at the petiole base.
Leaf Large heart-shaped, frilly edged leaves and are usually green or sometimes purple
Flower Yellow to orange, deciduous or withering; the spathe surrounds a spadix yellow, much shorter than the spathe;
Berry Thin walled, green, ellipsoid and 3–5 mm in diameter containing a few seeds
Seed Ovoid, ridged, pale- yellow, small, albuminous seeds, 1.2–1.5 mm × 0.7–1 mm
Corm Shape & Size Size of a turnip, round, elongate and cylindrical, up to 35 cm long and 15 cm across
Corm Color Brown
Skin Fibrous
Flesh Color Purple, white, yellow or pinkish, depending on the variety
Weight About 2-4 pounds
Flavor/Aroma Nutty flavor just like that of water chestnuts
Taste Sweet vanilla, floral and potato-y
Varieties/Types Giant taro, swamp taro, arrowleaf elephant’s ear
Major Nutrition Vitamin B6 (Pyridoxine) 0.294 mg (22.62%)
Carbohydrate 27.52 g (21.17%)
Copper, Cu 0.179 mg (19.89%)
Manganese, Mn 0.398 mg (17.30%)
Vitamin E (alpha-tocopherol) 2.48 mg (16.53%)
Potassium, K 615 mg (13.09%)
Phosphorus, P 87 mg (12.43%)
Total dietary Fiber 4.3 g (11.32%)
Vitamin B1 (Thiamin) 0.099 mg (8.25%)
Magnesium, Mg 34 mg (8.10%)
Health Benefits
  • Cancer Prevention
  • Reduce Symptoms of Rheumatoid Arthritis
  • Blood Pressure and Heart Health
  • Immune System Health
  • Cramps
  • Digestive Health
  • Enhances Learning
  • Helps Maintain Dental Health
  • Boosts Vision
  • Thickens Hair
  • Diabetes
  • Skin Health
  • Prevent Bone Loss
  • Circulation Stimulation
Calories in 1cup (104gm) 116 Kcal

Taro (Colocasia esculenta) Scientific Classification

Scientific name Colocasia esculenta
Kingdom Plantae
Subkingdom Tracheobionta
Order Arales
Family Araceae
Genus Colocasia Schott
Species Colocasia esculenta (L.) Schott
Super division Spermatophyta
Division Magnoliophyta
Class Liliopsida
Sub Class Arecidae