eddo
Eddo, also known as taro root, is a starchy tuber vegetable with a rough, hairy outer skin and a creamy white flesh. It has a nutty flavor and can be boiled, steamed, or used in various dishes like soups, stews, or as a substitute for potatoes in recipes.
Purchase guide
The roots should be firm, without spots, with a smooth texture and no soft areas. Choose an eddo that feels heavy for its size, as this indicates that it is fresh.
OPTIMAL TEMPERATURE FOR CONSERVATION
10 and 13 °C for 1 to 2 weeks
Store in a dry, well-ventilated place.
NUTRITIONAL VALUE
Eddo is an excellent source of complex carbohydrates, providing sustained energy. It also contains fiber, potassium, magnesium, and vitamins E and C. Naturally gluten-free, it is easy to digest and promotes satiety.
COnsumptiOn
Eddo must be cooked before consumption due to its high calcium oxalate content, which can cause mouth irritation if eaten raw. It is usually boiled, steamed, or fried.
