taro leaves
Also known as: kosu xaak, colocasia leaves, arvi patta
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Also known as: kosu xaak, colocasia leaves, arvi patta
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Tender, juicy pork and savory salted fish wrapped in earthy taro leaves and steamed to perfection inside a ti leaf bundle. This is a true taste of Hawaii, a beloved dish traditionally cooked in an imu, now made simple for your kitchen.
A rustic and flavorful Assamese stir-fry made with tender taro leaves (kosu xaak) and scrambled eggs. This simple yet delicious dish, cooked in pungent mustard oil, is a staple in Assamese homes and pairs perfectly with steamed rice.
A rustic and flavorful Assamese dish made from tender taro leaves and stems, simmered with garlic, ginger, and a hint of sourness. This traditional green preparation is a simple, healthy, and authentic taste of Assam.
Yes, taro leaves are highly nutritious, providing significant amounts of vitamins A and C for immune support and vision. They are also rich in antioxidants like beta-carotene and essential minerals like potassium and iron, which help regulate blood pressure.
Per 100g, taro leaves contain approximately 4.98g of protein and are a good source of dietary fiber. This combination supports muscle maintenance and aids in healthy digestion while helping to stabilize blood sugar levels.
No, taro leaves should never be eaten raw because they contain calcium oxalate crystals. These crystals can cause severe irritation, burning, and itching in the mouth and throat; thorough cooking is required to neutralize them.
Yes, taro leaves are excellent for weight management as they are low in calories (42 per 100g) and fat (0.74g). Their high fiber content promotes satiety, helping you feel full for longer periods.
Taro leaves should be boiled, steamed, or simmered for at least 15 to 45 minutes depending on the variety. Popular preparations include stewing them in coconut milk (like Filipino Laing) or using them in Caribbean Callaloo.
Cooked taro leaves have a mild, earthy, and slightly nutty flavor, often compared to a heartier version of spinach. They have a soft, velvety texture and easily absorb the flavors of sauces and spices.
Yes, taro leaves are keto-friendly as they contain only 6.7g of carbohydrates per 100g. They are a great way to add volume and micronutrients to a low-carb diet without significantly increasing net carb intake.
taro leaves is a versatile ingredient found in cuisines around the world. With 42 calories per 100g and 4.98 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 taro leaves with step-by-step instructions.
Browse recipes →Fresh taro leaves are delicate and should be stored in the refrigerator wrapped in a damp paper towel inside a plastic bag. They are best used within 2 to 3 days of purchase to ensure freshness.
Yes, taro leaves are naturally vegan and gluten-free. They are a versatile plant-based ingredient that can be used as a wrap for fillings or as a base for nutrient-dense soups and stews.
The 'itch' is caused by needle-like calcium oxalate crystals present in the plant. To prevent this, ensure the leaves are cooked thoroughly and consider soaking them in water or cooking them with an acidic ingredient like citrus or tamarind to help break down the crystals.
