Yautia facts

Yautia is a crop which belongs to family Araceae. It has got importance due to the cormels, corms and leaves that provides proteins, carbohydrates, fats and vitamins. The people of South and Central Americans use it in various meals. The tuber is considered as the popular foods and is a basic diet for many people. It is cultivated in South and Central American countries. It is generally consumed in many Pacific areas.

Name Yautia
Scientific Name Xanthosoma sagittifolium
Native Northern South America which extent to Mesoamerica and the Caribbean and then introduced everywhere to Asia, Africa and Pacific.
Common/English Name American Taro, Barbados Nut Eddoe, Arrowleaf Elephant’s Ear, Cocoyam, Green Arrow Elephant Ears, Elephant Ears, New
Cocoyam, Malanga, Tannia, Yannia Leaf Spinach, Uyautia, Yautia, Yellow Yautia, Yautia Tannia, Yellow Ocumo
Name in Other Languages Africa: Maduma;
Antilles: Tannia Taniera;
Argentina: Yantia;
Bangladesh: Moulavi Kachu;
Brazil: Mangarás;
Bolivia: Gualuza;
Chinese: Yayu;
Chuukese: Woten Sapan;
Colombia: Rascadeira;
Cook Islands: Tarotaruā;
Costa Rica: Tiquisque;
Cuba: Malanga;
Danish: Tannia;
Dutch: Tajer;
English Antilles: Dashen;
Estonian: Malanga Kollavõhk;
Fijian: Ndalo Ni Kana;
French: Mangaride;
French Antilles: Chinise Tayer;
French Guiana: Tayove;
German: Okumo;
Ghana: Kotomle;
Guatemala: Quequesque;
Guinea: G-Bune;
Guyana: Tannier;
Hawaiian: Ape;
Honduras: Quiscamote;
I-Kiribati: Te Taororo;
Indonesia: Kimpol;
Japanese: To-No-Imo;
Malaysia: Keladi Betawi;
Marshallese: Alõklõk;
Mexico: Malanga;
Nauruan: De Taro;
New Caledonia: Hebrdean Taro;
Niuean: Pulaka;
Palauan: Eball;
Panama: Otó;
Papua New Guinea: Kongkong Taro;
Peru: Uncucha;
Pohnpeian: Sawahn Awai;
Polynesia: Talo Njumea;
Portuguese: Mangarito;
Puerto Rico: Yautía Amarilla;
Rakahanga-Manihiki: Taro Taruā;
Samoa: Taro Palagi;
Satawalese: Yigalulu;
Senegal: Makabo;
Sierra Leone:-
Bulom: Ε-Lεba;
Fula-Pulaar: Jabεrε-Koko;
Gola: Duu;
Kissi: Wayele;
Kono: Koko;
Krio: Koko;
Limba: Kogo;
Loko: Koko;
Mende: Koko;
Susu: Koko;
Susu-Dyalonke: Yagbεri-Na;
Temne: An-Gbaŋkaŋ;
Vai: K-Posi;
Solomon Islands: Taro Kong Kong;
Spanish: Mangarito;
Sri Lanka: Desai-Ada;
Tahitian: Taroua;
Taiwan: Qian Nian Yu;
Togo: Mankani;
Tonga: Talo Futuna;
Truk: Yautia;
Tuvaluan: Talo Palagi;
West Cameroons:-
Bafok: Makao;
Duala: Dìkàbò;
Koosi: Mbanga;
Kpe: Nda;
Kundu: Bende;
Long: Makabo;
Lundu Mesengu;
Mbonge: Nda-Mukala;
Tanga: Bamboko;
Vulgar: Mankamo;
Wovea: Nda;
West Indies: Tayo Tyo;
Vanuatu: Taro Fiji;
Venezuela: Ocumo
Plant Growth Habit Herbaceous, lactiferous, unarmed, stout and perennial herb
Growing Climate Tropical and subtropical
Soil Well-drained, fertile
Plant Size Height: 1.5-2 m
Root system Tuberous, fibrous, fairly extensive
Stem Thick, underground, tuberous
Leaf shape and size Arrowhead to heart shaped, glabrous; Length: 90 cm; Width: 60 cm
Leaf color Thick, dark green or purplish
Tuber Dark brown-orange skin with wiry hair
Flower Cream color
Fruit Small, yellow berry
Weight 1/2-2 pounds
Flesh color (Corm) White
Spathe Length: 15-25 cm
Spadix Length: 15 cm
Taste Earthy
Major Nutritions (Raw) Copper, Cu 0.347 mg (38.56%)
Vitamin B6 (Pyridoxine) 0.32 mg (24.62%)
Carbohydrate 31.9 g (24.54%)
Potassium, K 807 mg (17.17%)
Iron, Fe 1.32 mg (16.50%)
Vitamin B1 (Thiamin) 0.131 mg (10.92%)
Manganese, Mn 0.251 mg (10.91%)
Phosphorus, P 69 mg (9.86%)
Vitamin C (Ascorbic acid) 7 mg (7.78%)
Magnesium, Mg 32 mg (7.62%)
Calories in 1 cup sliced (135 gm) 132 Kcal.