can you tell me the chemical and nutritional make-up of taro?

Question

i.e. its health value repr.statistically eg protein value,carbohydrates,sterols & fats, minerals,moisture,alkaloids,tannins,saponins & flavornoids

Answer 1

Taro (from Tahitian or other Polynesian languages), more rarely kalo (from Hawaiian), is a tropical plant grown primarily as a vegetable food for its edible corm, and secondarily as a leaf vegetable. Its flowers are also eaten.

Typical of leaf vegetables, taro leaves are rich in vitamins and minerals. They are a good source of thiamine, riboflavin, iron, phosphorus, and zinc, and a very good source of vitamin B6, vitamin C, niacin, potassium, copper, and manganese. Taro corms are very high in starch, and are a good source of dietary fibre, vitamin B6, and manganese. Oxalic acid may be present in the corm and especially in the leaf, and these foods should be avoided or eaten in moderation by people with kidney disorders, gout, or rheumatoid arthritis.

Taro is typically boiled, stewed, or sliced and fried as tempura. The small round variety is peeled and boiled,stewed, or sliced and fried as tempura. The small round variety is peeled and boiled, sold either frozen, bagged in its own liquids, or canned.

Taro chips are often used as a potato chip like snack. Compared to potato chips, taro chips are harder and have a more assertive nutty flavor. Taro chips are generally made from upland taro because of their lower moisture content.