Malanga/Taro
"A delicious staple in many Caribbean and Latin American cuisines"
A tropical root vegetable prized for its nutty flavor, starchy texture, and versatile culinary uses.
Also known as
Taro, Cocoyam, Eddo, Malanga Blanco, Elephant Ear, Tannia, Cocoyam, Yautía
Botanical name
Xanthosoma sagittifolium
Product Details
PLU Code
4644
4-digit conventional code
Category
Vegetables
Malanga › All Sizes
Origin
Native to the Americas, commonly cultivated in tropical regions
Temperature
15-18°C (59-64°F)
Shelf Life
4-6 weeks
Status
Approved
About Malanga/Taro
Rich in fiber, vitamins, and minerals, with various colors and shapes depending on the specific variety
Nutrition Information
Malanga or Taro is a nutrient-rich vegetable that offers a range of essential vitamins and minerals. It is a good source of dietary fiber, vitamins C and E, and minerals like potassium, magnesium, and iron.
Nutrition facts for 100 grams of boiled Malanga or Taro:
Energy: 108 kcal
Carbohydrates: 24.6 grams
Fiber: 2.6 grams
Protein: 1.6 grams
Fat: 0.3 grams
Water: 71.6 grams
Minerals:
Potassium: 519 milligrams
Magnesium: 23 milligrams
Phosphorus: 60 milligrams
Iron: 0.7 milligrams
Calcium: 19 milligrams
Zinc: 0.4 milligrams
Copper: 0.2 milligrams
Manganese: 0.1 milligrams
Vitamins:
Vitamin A: 0.2 micrograms
Vitamin C: 4.5 milligrams
Vitamin E: 2.2 milligrams
Vitamin K: 4.6 micrograms
Folate: 19 micrograms
Storage & Handling
High temperatures can cause spoilage. Maintain consistent humidity and temperature. Handle with care to avoid bruising.
Temperature
15-18°C (59-64°F)
Humidity
80-90%
Packaging
Breathable bags or ventilated containers
Shelf Life
4-6 weeks
Storage Notes: Ethylene production is moderate. Malanga/Taro should not be stored with ethylene-sensitive commodities.
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PLU Reference
4-digit codes: Conventional produce
5-digit (9xxx): Organic produce
5-digit (8xxx): GMO (rarely used)
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