Taro Root[]
Colocasia esculenta is thought to be not native to Southern India and Southeast Asia, but is widely naturalised.[1][2] It is a perennial, tropical plant primarily grown as a root vegetable for its edible starchy corm, and as a leaf vegetable. It is a food staple in African, Oceanicand South Indian cultures and is believed to have been one of the earliest cultivated plants.
The corms, which have a light purple color due to phenolic pigments,[7] are roasted, baked or boiled, and the natural sugars give a sweet nutty flavor. The starch is easily digestible, and since the grains are fine and small it is often used for baby food. Young taro leaves and stems can be eaten after boiling twice to remove the acrid flavor and the leaves are a good source of vitamins A and C and contain more protein than the corms.