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Colocasia esculenta (Gölevez)

David Monniaux

FAO (2017) FAO/INFOODS <i class="fa fa-download"></i> Nutrition Data

by Taro

Native to the tropics, taro in Turkey is grown on the Mediterranean coast in humid, sunny habitats. The leaves and corms are boiled, dried, roasted, milled and baked following boiling or soaking overnight to get rid of the plant's toxins (calcium oxalate). Lemon is also used to remove the mucilage.


Root and tuber Turkey

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