Of course, we have a slight preference for the famous deep-fried arouille balls, but this root vegetable is generally eaten in the same way as potatoes. Taro, also known as taro root, is as tasty as it is nutritious. A tuber that never fails to attract attention at market stalls.
Native to South East Asia and India, taro has travelled far and wide. Today it is grown and eaten in many parts of the world. Whatever it is called - taro, dasheen, eddo or arouille - it is very popular. It's recognisable by its round or oblong shape with a rough, brown outer skin. Two varieties are found in Mauritius: the white-fleshed Colocasia esculenta var. antiquorum and the purple-fleshed Colocasia esculenta var. esculenta, which is used to make arouille balls.
IN THE GARDEN
Taro is vegetatively propagated from lateral buds that develop into seedlings, or from terminal buds with the top of the tuber. Cultivation takes place in trenches about 15 to 20 cm wide on each side and about 15 cm deep. Seedlings are spaced 50 cm apart in the row and 50 cm (in high moisture areas: January-December) to 90 cm (in low moisture areas: January-March & September-December) between rows. Harvesting takes place 6 to 7 months after planting for white-fleshed taro and 8 to 9 months for purple-fleshed taro, when the leaves begin to turn yellow.
Local purple taro is also particularly susceptible to Phytophthora blight, which causes leaf desiccation and a significant reduction in yield. In addition, because of its long growing cycle, farmers prefer vegetables that provide a quicker income. FAREI has introduced a disease-tolerant variety from Papua New Guinea. Its flesh is white and its leaves are edible, similar to dasheen leaves.
DID YOU KNOW?
Raw taro is bitter and irritating. It is therefore only eaten cooked. It also contains oxalate, also known as oxalic acid, which contributes to the formation of kidney stones. It's best to boil taro thoroughly to remove the oxalate.
THE NUTRITIONIST'S VIEW
The nutritional benefits of taro make it a healthier choice than other root vegetables such as potatoes. The tuber contains fibre and essential minerals and is gluten-free, making it particularly appealing to those with dietary restrictions.
100 G OF TARO PROVIDE:
112 calories
1.50 g of protein
0.20 g of fat
26.46 g of carbohydrates
4.1 g of fiber
43 mg of calcium
33 mg of magnesium
591 mg of potassium
11 mg of sodium
THE HEALTH BENEFITS OF TARO ARE MANY!
It can help control blood pressure. This root vegetable contains two types of beneficial carbohydrates for managing blood sugar levels: fibre and resistant starch, which slows down digestion and prevents blood sugar spikes after meals.
It has anti-cancer properties due to its composition of plant compounds called polyphenols. These help reduce the risk of cancer.
It promotes intestinal health. The fibre and resistant starch in the tuber are fermented by intestinal bacteria to form short-chain fatty acids, which may protect against colon cancer and inflammatory bowel disease.
It contributes to better eye health. Taro contains antioxidants such as beta-carotene and cryptoxanthin, which improve vision and promote overall eye health.