Taro is a native of Tahiti, Hawaii, and in tropical countries, especially in Southeast Asia. In the Philippines it is abundantly planted or grown in wild and locally called as Gabi. During holy week Filipinos love to cook Taro used in fasting. Taro is well known, with large leaves that resemble an elephant's ear. In the Philippines there are two 3 famous variety of Taro the native the American and the one called as badjang. Of the 3 mention the native variety is the famous it is well grown and taken care of by the farmer as well as sold at higher price than the American as it is commonly grown in wild, while the bajang has no use because it has a very sticky substance that cannot be eaten.
Taro is very easy to grown. It's delicious and nutritious compared to other hard-to plant vegetables. It is edible leaf to its corm.
100 grams of taro contains almost 0% fat and cholesterol, and about 112 calories, 11 milligrams sodium, 2 g protein, contains vitamin A, C, E, K, iron, calcium, and many others making it rich in vitamins and minerals.
If we all come together Taro crops can help world hunger. More over 100 million people worldwide are currently eating taro. It grows in moist soils in the humid tropics of many countries. In Philippines Japan, Korea and China, consumes most taro plant and in daily diet with a variety of cakes for cooking the main meal. In some party or celebration taro is always present as it is being used as additive in some menu.
We can plant taro in the garden in the backyard, even in a small container garden. From my childhood time, I planted taro, inherited this from my lolo who planted taro in his farm and backyard.
We can grind taro, potatoes mashed with sugar or other ingredients to suit our taste. We can bake, or you can fry to our taste.
In other country, Taro is roasted, boiled, added to pork, beef or baked and cakes. Compared to potato Taro has a higher proportion of protein, calcium and phosphorus. It is also rich in vitamins A and C. Taro is rich in amylase, which breaks the sugar with the saliva for faster digestion. For people with digestive problems Taro is great. For infants taro flour is used in foods, especially for those with allergies, such as lactose intolerance.
Tooth decay prevention, Taro is also good food.
Today, many crops are affected by pollution. Dioxins, toxins, insecticides, industrial chemicals, pollutants, nuclear radiation, and many others affect our daily diet in our farmland. It is rumored that Taro is a crop free of contaminants. We can taro without fear taro, taro is not affected.