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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
A classic Maharashtrian snack where tender colocasia leaves are slathered with a tangy and spicy chickpea flour paste, rolled, steamed, and then pan-fried to crispy perfection. A delightful burst of flavors in every bite.
A savory and spicy fusion snack where tender minced mutton is slathered onto colocasia leaves, rolled, steamed, and then pan-fried to crispy perfection. It's a unique appetizer that combines the technique of Gujarati Patra with the rich flavors of Mughlai Kheema.
Crispy, savory fritters made from tender colocasia leaves coated in a spiced gram flour batter. This classic Bengali monsoon snack is wonderfully crunchy on the outside and soft inside, perfect with a cup of tea.
A delightful North Indian snack or side dish made from colocasia leaves smeared with a tangy and spicy chickpea flour paste, then steamed, sliced, and pan-fried until crisp. A unique blend of textures and flavors.
No, they must never be eaten raw. They contain calcium oxalate crystals which cause intense itching and burning in the mouth and throat. Cooking thoroughly neutralizes these crystals.
To prevent itching, cook the leaves thoroughly and always add an acidic ingredient like tamarind, lemon, or dried mango powder (amchur) to the dish.
They are highly perishable and usually stay fresh for 2-3 days in the refrigerator if kept slightly moist and wrapped properly.
Spinach or collard greens can be used as a substitute in some recipes, though the flavor and texture will differ significantly.
Look for bright green, fresh-looking leaves without any yellowing, dark spots, or wilting. Smaller leaves are generally more tender.
Yes, but they should be blanched first. After blanching, squeeze out excess water, pack them tightly in freezer bags, and they can last for up to 6 months.
Common dishes include Patra (India), Alu Wadi (India), and Callaloo (Caribbean), where the leaves are rolled with spice paste or stewed.
Yes, Colocasia esculenta is the scientific name for the taro plant, and the leaves are commonly referred to by both names.
colocasia leaves is a versatile ingredient found in cuisines around the world. With 42 calories per 100g and 5 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the other category with complete nutrition information.
View all other →Discover 1 recipes featuring colocasia leaves with step-by-step instructions.
Browse recipes →Yes, they are relatively low in net carbs and high in fiber, making them suitable for a ketogenic diet when prepared without high-carb fillings.
