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Also known as: arbi, taro root, arvi, eddoe, dasheen
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, colocasia root is highly nutritious, providing significant amounts of fiber, vitamins C, B6, and E, and minerals like potassium and manganese. Its antioxidants and resistant starch support gut health and help protect against cellular damage.
With 116 calories per 100g and a high fiber content, it promotes a feeling of fullness or satiety. This can help reduce overall calorie intake, making it a helpful addition to a weight management plan when consumed in moderation.
Yes, in moderation. It contains resistant starch and fiber, which slow down the digestion of carbohydrates, preventing sharp spikes in blood sugar levels compared to other high-carb starchy vegetables.
Yes, colocasia root is naturally gluten-free. It is an excellent starchy alternative for individuals with celiac disease or gluten sensitivity and can even be ground into a gluten-free flour.
No, it is generally not considered keto-friendly. With approximately 27.5g of carbohydrates per 100g, it is too high in carbs for a strict ketogenic diet, though it fits well into balanced, whole-food diets.
No, you should never eat colocasia root raw. It contains calcium oxalate crystals that can cause severe irritation and a stinging sensation in the mouth and throat; cooking or soaking the root thoroughly neutralizes these compounds.
It has a mild, nutty, and slightly sweet flavor with a texture similar to a potato but significantly creamier when cooked. It easily absorbs the flavors of spices and sauces, making it versatile for various cuisines.
colocasia root is a versatile ingredient found in cuisines around the world. With 116 calories per 100g and 1.5 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 10 recipes featuring colocasia root with step-by-step instructions.
Browse recipes →Peel the hairy outer skin, preferably while wearing gloves to avoid skin irritation. Once peeled, it can be boiled, roasted, fried, or steamed, and is commonly used in stews, curries, or as a mash.
Store it in a cool, dark, and well-ventilated place, similar to how you would store potatoes. Avoid refrigerating raw colocasia, as the cold temperature can negatively affect its texture and flavor.
The raw root contains calcium oxalate crystals which can irritate the skin. To prevent itchiness, wear gloves while peeling or coat your hands in a little oil or vinegar before handling the raw vegetable.
