4 Serves
106 Mins
Peel the taro root using a peeler and cut it into bite-sized cubes using a chefs knife on a cutting board.
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Vitamin K
10 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
13 µg / 400 µgCalcium
54 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
27 mg / 420 mgPhosphorus
141 mg / 1,250 mgPotassium
424 mg / 4,700 mgSodium
429 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
6 µg / 55 µgFiber
4 g / 28 gSugar
9 g / 50 gSaturated Fat
4 g / 20 gCholesterol
11 mg / 300 mgCaffeine
0 mgNet Carbs
39 gAlcohol
0 g
Place the taro cubes into a large pot, cover with water, and boil until tender, approximately 30 minutes.
Drain the taro using a colander and set aside. In a frying pan, heat the cooking oil over medium heat.
Add the cinnamon rolls to the frying pan and cook until golden brown, then add the boiled taro cubes to the pan.
Season the mixture with salt and pepper to taste, tossing gently with a spatula to combine the flavors before serving hot.
3
g50
g10
g
