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6 Serves
107 Mins
4 g
55 g
10 g
Preheat your oven to 175°C and prepare a baking dish by lining it with parchment paper or banana leaves.
Ingredients, vitamins, and health benefits
Taro root
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Vitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
57 µg / 400 µgCalcium
103 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
94 mg / 420 mgPhosphorus
206 mg / 1,250 mgPotassium
1233 mg / 4,700 mgSodium
27 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
4 µg / 55 µgFiber
10 g / 28 gSugar
4 g / 50 gSaturated Fat
9 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
46 gAlcohol
0 g
Peel and finely grate the taro root and other root vegetables using a box grater.
In a large mixing bowl, combine the grated vegetables with coconut milk and a pinch of salt until well incorporated.
Spread the mixture evenly into the prepared baking dish and cover tightly with aluminum foil to trap moisture.
Bake in the preheated oven for 60 minutes until the pudding is set and the vegetables are tender.
Root Vegetables (Carrots, Celery Root, Parsley Root)
Taro
Coconut Milk
Vitamin A
6 µg / 900 µgVitamin C
10 mg / 90 mgVitamin E
4 mg / 15 mgVitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
57 µg / 400 µgCalcium
103 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
94 mg / 420 mgPhosphorus
206 mg / 1,250 mgPotassium
1233 mg / 4,700 mgSodium
Fiber
10 g / 28 gSugar
4 g / 50 gSaturated Fat
9 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
20
g55
g25
g
Zinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
4 µg / 55 µgAlcohol
0 g