Nov '25 • General discussion
COCOYAM (TARO)
Cocoyam (Colocasia esculenta) is a tropical, starchy root vegetable, grown for its edible corm (underground stem). It is a staple food in many cultures and is used in both sweet and savory dishes.
It is a native plant mostly grown in parts of West Africa and Southeast Asia and India.
While it is very edible, it could be poisonous if eaten raw, due to calcium oxalate, so they must be cooked to be safe for consumption.
USES/NUTRITIONAL VALUE
Eg in South East part of Nigeria, it is used in soups as a thickner or peeled and boiled to be eaten with sauces, vegetable stir fry or fried eggs etc.
Taro root is an excellent source of dietary fiber and good carbohydrates, which both improve the function of your digestive system and can contribute to healthy weight loss. Its high levels of vitamin C, vitamin B6, and vitamin E also help to maintain a healthy immune system and may eliminate free radicals.
Taro root also contains high levels of:
Manganese
Potassium
Copper
Phosphorus
Folate.
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COCOYAM (TARO)