Taro

Vegetables 3 variants

Taro is consistently high in these nutrients across all variants, regardless of preparation or processing.

Potassium > 91% Vitamin E > 90% Manganese > 77% Copper > 76% Dietary Fiber > 74% Magnesium > 74%

Select a nutrient to see how the 3 variants compare.

Variant	Protein (g)	All foods
raw	1.5	> 16%
cooked, with salt	0.5	> 6%
cooked, without salt	0.5	> 6%

Variant	Iron (mg)	All foods
cooked, with salt	0.7	> 30%
cooked, without salt	0.7	> 31%
raw	0.6	> 24%

Variant	Magnesium (mg)	All foods
raw	33.0	> 77%
cooked, with salt	30.0	> 74%
cooked, without salt	30.0	> 75%

Variant	Zinc (mg)	All foods
cooked, with salt	0.3	> 20%
cooked, without salt	0.3	> 20%
raw	0.2	> 17%

Variant	Calcium (mg)	All foods
raw	43.0	> 66%
cooked, with salt	18.0	> 45%
cooked, without salt	18.0	> 46%

Variant	Potassium (mg)	All foods
raw	591.0	> 94%
cooked, with salt	484.0	> 91%
cooked, without salt	484.0	> 91%

Variant	Phosphorus (mg)	All foods
raw	84.0	> 32%
cooked, with salt	76.0	> 30%
cooked, without salt	76.0	> 30%

Variant	Dietary Fiber (g)	All foods
cooked, with salt	5.1	> 80%
cooked, without salt	5.1	> 80%
raw	4.1	> 74%

Variant	Vitamin C (mg)	All foods
cooked, with salt	5.0	> 54%
cooked, without salt	5.0	> 54%
raw	4.5	> 52%

Variant	Vitamin E (mg)	All foods
cooked, with salt	2.9	> 91%
cooked, without salt	2.9	> 91%
raw	2.4	> 90%

Variant	Folate (µg)	All foods
raw	22.0	> 63%
cooked, with salt	19.0	> 60%
cooked, without salt	19.0	> 61%

Variant	Choline (mg)	All foods
cooked, with salt	21.3	> 44%
cooked, without salt	21.3	> 44%
raw	17.3	> 39%