Details about Malanga/Taro
Also known as Taro, Cocoyam, Eddo, Malanga Blanco
Rich in fiber, vitamins, and minerals, with various colors and shapes depending on the specific variety
A delicious staple in many Caribbean and Latin American cuisines
Nutrition
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
High temperatures can cause spoilage. Maintain consistent humidity and temperature. Handle with care to avoid bruising.
Storage conditions:- Temperature: 15-18°C (59-64°F)
- Humidity: 80-90%
Ethylene production is moderate. Malanga/Taro should not be stored with ethylene-sensitive commodities.
Packaging
Breathable bags or ventilated containers
Shelf life
4-6 weeks
