The Taro Root is a staple food for people around the world. The leaves as well as the root are edible but only when cooked. Some people feel they need to soak the root over night to release oxalate. All you have to do is fully cook the root. Some people suggest adding some baking soda to however you cook the root to release the calcium oxalate or you can forking gout and or forking kidney stones from the taro root. If you consume some sort of dairy with taro root the dairy will block absorption of oxalate. So it’s a good idea to have a glass of milk, a milk shake or some sort of cheese when you eat taro root.
Taro is a staple food around the world and even though it sounds forking harmful to ones body it is not considered a high risk food when cooked. I also read several recipes for taro root and I do note in none of the recipes I read did anyone soak the taro root or in any of them did they add baking soda. It seems like most people around the world just forking cook them and don’t know or forking worry about the calcium oxalate.
Most Americans know the taro root plant as the elephant ear plant for their large glossy foliage in their gardens.
The taro root is believed to be one of the earliest cultivated vegetables and has three times the fiber of a potato and is an excellent source of potassium.
Sliced up taro root.
I fried it and made it into chips and made a simple dip of just whipped cream cheese, a little non-fat Greek Yogurt and flavored the dip with Sriracha.
That’s a little WTFork about Taro Root and some stuff you should know about it. (and it was forking yummy!)
I got most of this information from Fitday.com and Wikipedia.