Taro is a starchy tropical corm that supplies carbohydrate energy, fibre, potassium, vitamin B6, and small amounts of vitamin C. Like the leaves, raw taro contains calcium oxalate and must be cooked before eating.
Steaming softens texture while keeping more potassium than boiling, since less is leached into water.
Where Taro, steamed Stands Out
Macronutrients per 100g
Vitamins & Minerals
| Nutrient | Per 100g | % Daily Value* | Level |
|---|---|---|---|
| Potassium | 330 mg | 17% | |
| Phosphorus | 52.0 mg | 7% | |
| Chloride | 47.0 mg | 6% | |
| Magnesium | 31.0 mg | 8% | |
| Calcium | 25.0 mg | 3% | |
| Vitamin C | 7.00 mg | 9% | |
| Vitamin A (RE) | 6.00 µg | 1% | |
| Zinc | 1.30 mg | 13% | |
| Niacin equivalents (NE) | 0.800 mg | 5% | |
| Iron | 0.700 mg | 5% | |
| Manganese | 0.600 mg | 30% | |
| Niacin (B3) | 0.500 mg | 3% | |
| Copper | 0.180 mg | 18% | |
| Thiamin (B1) | 0.050 mg | 5% | |
| Vitamin B6 | 0.050 mg | 4% | |
| Riboflavin (B2) | 0.020 mg | 1% | |
| Vitamin B12 | 0.000 µg | 0% | |
| Vitamin D | 0.000 µg | 0% | |
| Sucrose | 0.700 g | — | |
| Fructose | 0.200 g | — | |
| Glucose (dextrose) | 0.200 g | — | |
| Maltose | 0.000 g | — | |
| Cholesterol | 0.000 mg | — | |
| Beta-carotene | 35.0 µg | — | |
| Retinol (vitamin A) | 0.000 µg | 0% |
* % Daily Value is the proportion of an adult
EU Nutrient Reference Value (NRV) supplied by 100g of this food.
NRVs are the labelling standard — the same basis as the “%RI” figures printed on
food packaging — so these percentages are directly comparable with a shop label.
They are a single adult figure and do not vary by age or sex, which is why they
sometimes differ from UK dietary reference values: the NRV for vitamin C is 80mg
where the UK RNI is 40mg. When Nutriofia assesses your own intake in the
reports and trackers, it uses the age- and sex-specific UK values instead.
Fibre is shown without a percentage. Our fibre values use the UK
Englyst NSP method, while the published 30g daily goal is an AOAC figure — the two
are measured differently and a single percentage would mislead.
How we source and normalise our data →