Taro (raw, diced)

Taro is a starchy root vegetable with a fibrous texture and a mildly sweet, nutty flavour, always cooked before eating since it contains compounds that are irritating when raw. It is boiled, steamed, roasted, or mashed, and used in both sweet and savoury dishes across Asian and Pacific Island cooking, including desserts and chips. Its flesh can range from white to a distinctive light purple, speckled colour.

Measured in its raw, unprocessed state, before any cooking changes its water content and texture.

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