4 Serves
135 Mins
Thoroughly wash and peel the taro root to remove all outer skin.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
138 µg / 400 µgCalcium
232 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
152 mg / 420 mgPhosphorus
304 mg / 1,250 mgPotassium
2051 mg / 4,700 mgSodium
941 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
6 µg / 55 µgFiber
14 g / 28 gSugar
1 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
57 gAlcohol
0 g
Place the taro root in a large pot and cover with water, then boil until the taro is completely tender, which typically takes about 60 to 90 minutes.
Drain the water and use a poi pounder or potato masher to crush the cooked taro into a smooth, thick paste, adding small amounts of water as needed to reach the desired consistency.
0
g5
g13
g
Italian