Colocasia esculenta (Gölevez)
© David Monniaux

Colocasia esculenta (Gölevez)

Common name:
Taro

Local name:
Gölevez, Kolokas

Country:
Turkey

Food Group(s):
Root and tuber

Part of plant/stage of process:
corm, raw

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.

Nutrition Data

Energy (Kcal) KJ(68) 288
Water (g)80.14
Protein (g)0.17
Fat (g)0.17
Available carbohydrates (g)15.1
Dietary Fiber (g)2.76
Ash (g)1.65
Ca (mg)93
Fe (mg)0.24
Mg (mg)52
P (mg)100
K (mg)653
Na (mg)8.119999999999999
Zn (mg)0.35
Vit A-RAE (mcg)tr
ß-carotene (mcg)tr
VitC (mg)3.62
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