Edible green colored taro leaves that have many health benefits.

How To Eat Taro & Enjoy Its Many Benefits

This article is for those, who want to know about how to eat taro (leaves, stems, tubers) and its benefits, nutritional ingredients, and how to make its recipe. You will also know, What region is known by what name?

Taro is a nutritious and delicious root vegetable that has been a staple in many cultures around the world for centuries. Not only is it a great source of vitamins and minerals, but it also offers an array of health benefits. In this blog post, we’ll take a look at how to eat taro and enjoy its many benefits, as well as share some delicious recipes and food ingredients. So if you’re looking for a nutritious and tasty addition to your diet, then taro might be just the right choice!

You Can read:
Taro Root Disadvantages: You Need to Know


outside gray and inside white color Taro Tuber Root.

Taro Tuber Root.

How to eat taro? Before knowing that, let’s know its introduction. Its scientific name is Colocasia esculenta. Taro is a type of tuberous vegetable plant belonging to the Araceae family. Taro can be found in almost all areas of Bangladesh and West Bengal in India. On the side of the road, around the house, in various fallow lands, Taro is often seen growing neglected. There are many varieties of Taro. Some types require a lot of maintenance.

Apart from being used as a vegetable, some species of Taro are cultivated in tubs and gardens for their beauty. Some of them have very lush leaves, and some have very beautiful flowers.

Deferent Types of Taro:

Below are pictures of some types of taro and their edible parts…

A chart of different types of taro.

Different types of taro

Where Did Taro Originate From?

Taro is believed to have originated in Southeast Asia, including the Indian Archipelago. Evidence has been found that Taro was cultivated even about two thousand years ago. Taro can grow in both terrestrial and aquatic habitats. However, the ground-grown lot is more in number. Taro is claimed to have many Ayurvedic properties. Depending on the species, roots, roots, or stalks, leaves, and data are all human food.

Names of Taro: Languages/Regions

List of taro names in different languages.

Names of Taro. Source.

Which Country Grows The Most Taro?

Nigeria is the largest producer of Taro in the world. This country produces about 33 lakh metric tons of Taro every year. The average yield of mulberry worldwide is 6.2 tons per hectare but its yield varies by region. The average yield in Asia is about 12.6 tons per hectare.

What Are The Benefits of Taro?

Taro leaves are very beneficial in preventing night mites as they are rich in “Vitamin A”. Since taro is fibrous, it relieves constipation. Taro is rich in iron and calcium which helps strengthen our bones. It also has many benefits in preventing hair breakage. Taro is also rich in iodine. Turmeric is very beneficial for those who have gastric or acidity. Due to the low sugar content of taro root, even diabetic patients can eat it safely.

What is The Quality of Taro?

    • Taro leaves are rich in vitamins A, B, and C, calcium, and iron. Foods like vitamin A prevent acne and vitamin C helps heal wounds. So children should be fed taro from a young age.
    • Taro contains iron, which helps prevent anemia. People with anemia will benefit from taking taro regularly.
    • Taro contains various vitamins which are very beneficial for pregnant mothers and babies. Taro is also quite cheap, so pregnant women from poor families can eat taro to meet their vitamin and iron needs.
    • Taro stems/stalks contain a lot of water, so during the hot season, taro stalks are cooked and eaten to fill the body’s water deficit.
    • Taro leaves contain an adequate amount of fiber which aids in digestion. During fever, if the patient is fed boiled milk taro, the fever gets better quickly.
    • Taro contains a lot of fiber, folate, and thiamine which are very useful elements for the human body.
    • Eating taro lowers blood cholesterol, so oltaro juice is very beneficial for high blood pressure patients.
    • Regular consumption of taro reduces the risk of colon cancer and breast cancer.
    • Taro contains oxalates, So eating taro leaves or taro often causes an itchy throat. So lemon juice or vinegar should be used while cooking taro. However, it is better not to eat taro for those who have allergy problems.
    • Eating taro nourishes the body and increases Venus. Removes roughness or tickling of ears and throat. It is especially useful in dysentery.

What Are The Ingredients in Taro?

The main ingredient of taro is iron (Fe), which keeps the hemoglobin level in the blood and the oxygen supply in the body. Per 100 grams of taro leaves contain—

Contains 39 grams of protein, 6.8 grams of sugar, 15 grams of fat, 227 milligrams of calcium, 10 milligrams of iron, and 56 milligrams of dietary energy. Due to the presence of oxalic acid in taro, the throat sometimes gets itchy after eating.

How do We Eat Taro?

From the leaves of taro to the roots, delicious vegetables are made. Five types of taro recipes are discussed below.

1. Taro Leaf Mashed
Just Outstanding and Tasty, Try To Make and Eat it


Taro leaves with stem 600 grams, Garlic 2 tbsp, Onion 2 tbsp, Green chilies 8, Salt to taste, Lemon juice 2 tsp, Mustard oil 1 tbsp.

How To Make It?

Taro Leaf Mashed on the green pot.

Taro leaf Mashed

    1. Wash the leaves along with the stems, cut them into small pieces and cover them with a little water, and put them in the oven.
    2. When the water comes out of the taro, remove the lid and increase the heat of the stove and keep stirring it quickly.
    3. Once the taro leaves are boiled and the water dries up, add chopped onions, garlic cloves, salt, and green chilies. When it becomes thick, mash it with mustard oil and lemon juice.
    4. When it becomes sticky, take it off and serve it with hot rice/bread. It is much better to eat than other taro recipes.

2. Bouillabaisse Taro Stem With Shrimp


150 grams of taro stems, 250 grams of prawns, 1 teaspoon of ginger paste, 2 teaspoons of garlic paste, half a cup of chopped onion, half a teaspoon of turmeric powder, 4-5 green chilies, half a teaspoon of cumin powder, salt to taste, oil 3 tbsp.

How To Make It?

    1. Cut taro stems, wash, and boil. Do not give separate water.
    2. Fry the onion in oil in a pan and grind it with batter and Spices. Rinse again with little water. Now add prawns and salt.
    3. When the prawns are grated, add the boiled taro stems and green chilies. Grind and take down. 

3. Egg-Taro Korma
The taste of Taro Kormar is unforgettable, Make and Eat it


6 boiled eggs, 16 round slices of taro (a half-inch thick), 1 cup of sour curd, 3 tablespoons of onion powder, ½ teaspoon of masala powder, 2 tablespoons of onion paste, 1 tablespoon of garlic paste, ½ teaspoon of chili powder teaspoon, half a teaspoon of pepper powder, 4/5 teaspoon of green pepper, half a tablespoon of poppy seed paste, half a tablespoon of almond paste, 1 teaspoon of coriander paste. Raisins 1 tablespoon, cardamom, cinnamon, and bay leaves 2 each, sugar 1 teaspoon, ghee-oil half a cup, salt to taste.

How To Make It?

Egg-taro korma on a white plate.

Egg-taro korma

    1. Wash and cut the taro. Now add half a spoonful of ginger, garlic paste, and salt and fry it. Make sure the taro stays white.
    2. Boil the eggs, peel them, crack them slightly, and fry them lightly.
    3. When the pan is hot with oil and ghee, add whole garam masala. When the aroma of the masala comes out, grind all the batters and ground spices except the almonds, poppy seeds, pepper, and garam masala powder and stir the sour curd. When it boils, add fried taro and boiled egg cover, and cook on a medium flame for 5 minutes.
    4. Now mix the poppy seed and almond batter with a little water and stir.
    5. Mix together onion powder, raisins, finely chopped green chilies, chili powder, garam masala powder, and sugar, cover, and simmer for 10 minutes.

4. Taro Root With Shrimp
Try To Eat This Delicious Taro Recipe


Taro root 500 grams, shrimp fish 250 grams, turmeric powder 1 teaspoon, chili powder 1 teaspoon, coriander powder 1 teaspoon, chopped onion half cup, green chili slices 2, salt to taste, oil 2 tablespoons, ginger 1 teaspoon of batter, 1 teaspoon of garlic paste, 3 tablespoons of chopped coriander leaves, half a cup of coconut milk.

How To Make It? 

Taro root with shrimp in the white pot, this is a recipe.

Taro Root With Shrimp

    1. Wash and drain the taro root/stem. Wash and peel the prawns and clean them.
    2. Dissolve all the batter and powdered masala in half a cup of water.
    3. Heat oil in a frying pan and add chopped onions. When the onion is soft, grind it well with salt and ground masala and rub it again with prawns.
    4. When the fish is grated, cover it with taro root/stick and keep it for 5 minutes. Cook on medium heat with coconut milk. Stir occasionally.
    5. When the taro root/stem is boiled and the juice reduces, sprinkle with coriander leaves and green chilies and serve hot.

5. Taro Ring Fries
Try To Eat This Awesome Taro Fry


10 slices of taro cut into 1-inch thickness, ginger paste 2 teaspoons, garlic paste 2 teaspoons, chili powder 1 teaspoon, turmeric powder half a teaspoon, cumin powder 1 teaspoon, salt to taste, dry rice powder 1 tablespoon, oil Half a cup, 2 tablespoons of water, 20 toothpicks.

How To Make It? 

taro root ring fry with green chili on a plate.

Taro ring fry.

    1. Peel the taro and cut it into 1-inch whole slices and wash.
    2. Now carefully cut from one side of the slice to the inner end as thin as a ribbon.
    3. After cutting, twist the taro and make it round again and stick it with a toothpick.
    4. Mix 2 tablespoons of water, salt, and all other spices with rice powder. Marinate the slices of taro for 15-20 minutes with the masala paste.
    5. Heat oil in a frypan and fry the slices on low heat. When both sides of the slices turn brown, remove them and serve for eating hot with rice or bread.



I am Gaushoul Agam

𝐂𝐨-𝐅𝐨𝐮𝐧𝐝𝐞𝐫 & 𝐂𝐄𝐎

I am an experienced Horticulture Officer in the Department of Agricultural Extension in Bangladesh. I am committed to improving agriculture and farming.

I created ToAgriculture to address global food safety concerns. These concerns are caused by a growing population, diminishing farmland, and the impact of climate change on agriculture. I assist readers in learning modern farming techniques.

I also help them control pests and diseases. Additionally, I guide managing agriculture sustainably. All of this is aimed at creating a better and more successful future in farming.

I have experience in field crops and horticulture crops. I know about fruit and vegetable farming, managing pests and diseases, irrigation, and grafting. Come with me as I share my knowledge and experiences to help you create a better future.

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