TARO

Background Native to Southeast Asia A global cuisine: 100 million daily consumers The potato of the humid tropics Toxic when raw: contains calcium oxalate crystals Roasted, baked, boiled

GLOBAL USES
Bangladesh--curry Brazilhealth food, good for the immune system, prevention against malaria, yellow fever, dengue. Used to treat boils and inflammation. Chinamain course, dessert Cyprussaved them from famine in W War II, used since Roman Empire era Europeconsumed like a potato Hawaiigenetic modification banned until 2013 Indiaextensive use of corms and leaves Jamaica--boiled Japansatoimovillage potato Lebanonwith lentils as a stew, in tahini Maldivescurry, chips, desserts Nepalmany dishes Polynesiapoi, kulolo, laulau South Koreastews, stir fries, soups, medicine (insect bites) Taiwantaro chips Thailanddeep fried (tempura) Vietnamspring rolls, puddings, smoothies, soups

Nutrition Facts Serving Size Calories 1 cup, sliced (104 grams) 116

Total Fat
Cholesterol Sodium Potassium Total Carbohydrates

0g
0mg 11mg 615mg 28g

Dietary Fiber
Sugars Protein High in Vitamins A,C Highly digestible, hypoallergenic

4g
0g 2g

TARO AND THE HAWAIIAN CULTURE