4 Excellent Taro Root Substitute That You Can’t Ignored
Taro root is a root vegetable native to Asia, but it’s now popular worldwide. This vegetable has brown outer skin and white flesh with purple patches that are visible through the skin.
Taro root has a pleasantly sweet flavor and texture similar to potatoes when cooked. Many health professionals consider this a rich source of fiber and other minerals, and it has numerous potential health advantages.
If you’re looking for an ingredient that tastes similar to taro roots for new recipes, check out our Taro root substitute list today.
What Is Taro Root?
Stemming from the taro plant in India and Southeast Asia, the taro root plays a crucial role in the African, Chinese, Caribbean, and Hawaiian diets. Though taro raw’s leaves and roots are toxic, you can still consume them when cooked.
Due to the similarity in starchiness and flavor with potatoes, people often utilize it like they do with potatoes. However, taro comes with various variants, and it’s also richer, nuttier, and has a more interesting taste.
After reading this information, you would want to replace your potatoes with it: taro is three times richer in fiber and possesses an enormous amount of Vitamin A, C, iron, and potassium.
Recommended Taro Root Substitute
Finding yourself wondering, “what can I use instead of taro root“? Here are some of the options for taro root alternatives that we would like to recommend to you.
1. Sweet Potatoes
The potato will be one option for taro root from the same potato family as taro root substitutions. They are so close that many people are unsure “is taro a potato?” or “is potato just other names for taro root?”.
Taro is significantly sweeter than potato, yet they have the same soft, squishy, melt-in-your-mouth quality. The majority of the nutrients present in taro are also found in potatoes due to their common ancestry.
You can use this tero root replacement in various recipes, from baking, cooking, stewing to grilling. The only difference between them is that the potato is a brighter yellow color, which adds to the dish’s taste.
One of the taro root replacements that must be familiar to home cooks is parsnip. This is a tuber that is not related to the taro but surprisingly tastes quite similar.
You can taste the earthy flavor, sweet, soft when ripe. If cooked, parsnip or any other substitute for parsnips can be a lot sweeter than taro root, but it still retains its sweetness and is not overbearing.
Likewise, it is high in minerals, particularly vitamin C and fiber, and provides similar health benefits to taro roots.
You can use parsnip in any recipe that calls for taro or malanga vs yautia, like potato pie. It is possible to eat it raw; something taro does not allow.
When it comes to root vegetables like cassava and taro root, Yuca may be an odd name. As a substitute for taro root, Yuca is considered an essential food in several civilizations because of its starchy qualities and somewhat sweet flavor. It can grow and thrive in the harshest environmental conditions, such as extreme drought or depleted soil.
This is a pretty versatile food when you can combine it with many different ingredients. Whether deep-fried, dried, or grilled, yuca can handle it all. However, you should never eat raw yuca since the cyanide content can be fatal.
Yams, also known as nagaimo or yamaimo, are a familiar ingredient in Japanese cuisine. You may have seen it appear as a binder in okonomiyaki or soba noodles.
With an almost identical texture to other tubers of the potato family and a slightly sweet taste, yams are a good choice that you should consider. Yams should be cooked, as otherwise, the amount of acid inside it can irritate some people.
Although it may look a bit ugly on the outside, don’t be too quick to judge the book by its cover. Try it once, and the taste of yams definitely won’t let you down.
What Are Taro Root Health Benefits?
Taro root has a lot of fiber and resistant starch.
These nutrients feed the gut bacteria and stimulate the growth of good microorganisms. When gut bacteria ferment these nutrients, they generate short-chain fatty acids that nourish and maintain gut health.
Blood Sugar Management
Although taro root is a starchy vegetable, it has two forms of carbs that help with blood sugar control: fiber and resistant starch. Both of these compounds are indigestible to humans, which helps decrease the impact of blood sugar levels and reduces the risk of diabetes.
There is a rich source of fiber and potassium in taro roots, which help lower the risk of heart disease. It functions as a chemical that aids in breaking down excess salt, relieving pressure on the cardiovascular system. According to research, persons who consume a lot of fiber have a lower risk of heart disease.
Lowers Risks Associated with Cancer
Taro roots contain antioxidant plant compounds called polyphenols that provide various health benefits, including reducing cancer risk. The polyphenol found in taro root is quercetin. It will help reduce the formation of free radicals, one of the leading causes of cancer in humans.
What Are Taro Root Cooking Suggestions?
- It’s preferable to cook taro and eat it when it’s still hot. The taro will soften and cling together if you keep it for a long period, making it quite unappealing.
- You need to wash and peel the taro before putting it in the pot to boil. It will take about 15-20 minutes to cook evenly.
- In case you want to stir-fry, the ideal temperature would be around 400 degrees F (104 degrees C) for 10 minutes.
- You can also slice taro and deep fry it in oil or crush it to make taro puree.
- For leftover taro, use a microwave or oven to reheat, like how to reheat roast potatoes.
Frequently Asked Questions
Why Is Taro Root Toxic?
As mentioned above, raw taro root is indeed toxic. This is due to its calcium oxalate and the plant cells’ raphides in needle-shaped content. Only by cooking or by soaking them overnight within cold water can you minimize these toxins.
Is Taro A Corm?
It’s the corm that taro develops from. Due to its characteristics, this plant favors humid conditions. People often raise it in those upland areas where the rainfall rate is approximately 2000mm/year. Still, It can withstand lower rates if they are spaced out across the growth season.
You can choose from the ingredients we recommend above or anything else you think shares the same flavor regarding the taro root substitute. However, most of them need to be cooked before use so as not to harm health. That is something you should keep in mind.
Here is the end of our article today. We hope you find it helpful and see you again soon.