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It is similar to a potato in shape, with a dark brown flesh and noticeable growth rings. The skin can be smooth or slightly hairy depending on the variety. Its flesh can be stark white or cream colored with deep purple flecks. The flesh of the Taro root has a texture similar to a water chestnut and its flavour is mild and slightly nutty when cooked.

Taro root has a better nutritional profile than both rice and potatoes, containing high amounts of iron, calcium, potassium, copper, manganese and dietary fiber. Taro root contains very high amounts of vitamin C, which makes the tuber a good source of immune system and antioxidant support. Taro is a versatile root vegetable, but it cannot be eaten raw and must be cooked to remove the irritating calcium oxalate.

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