chembali
Also known as: taro root, chembu, arbi, colocasia, eddoe, dasheen, kachu, seppankizhangu
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Also known as: taro root, chembu, arbi, colocasia, eddoe, dasheen, kachu, seppankizhangu
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
It contains calcium oxalate crystals. These are neutralized by thorough cooking and can be managed during prep by oiling hands or using gloves.
No, it must be cooked. Raw taro contains toxins that cause severe irritation to the mouth and digestive tract.
Look for roots that are firm, heavy for their size, and free of soft spots, mold, or deep cracks.
Potatoes, sweet potatoes, or yuca (cassava) are the best substitutes due to their similar starchy texture.
When stored in a cool, dry place, it can last for 1 to 2 weeks. Once cooked, it lasts 3-4 days in the fridge.
Yes, its high fiber content promotes satiety, helping you feel full for longer periods.
Yes, but it should be peeled and blanched or fully cooked before freezing for up to 3 months.
Yes, it has a lower glycemic index than potatoes, but portion control is still important due to its carb content.
Common dishes include Chembu Puzhukku (mashed taro), Arbi Masala, taro chips, and various coconut-based curries.
chembali is a versatile ingredient found in cuisines around the world. With 112 calories per 100g and 1.5 grams of protein, it's a nutritious addition to many dishes.
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