Taro is a root grown in semi-tropical and tropical climates all over the world. Taro root is used in a similar fashion to a potato, but in fact has better nutritional qualities than a potato and is a strong link to Hawaiian culture. There are hundreds of varieties of taro grown throughout the world in both wetland and dryland conditions. Used as a starchy component of many diets, it’s non-allergenic, easy to digest.
Colour: Small white flesh, Big purple flesh
Age of harvest: Matured 4.5 – 5 months
Size: 5-7cm, 6-8 cm
S: 20g-40g; M:40g-60g; L: 60-80g; 2L: 80-100g; 3L: 100g-120g
Big size: 200-400gr
10-20-25kgs/mesh bag; 8-10kgs/carton or as buyer’s request
(Carton (Heavy) Boxes, 5 ply)
Clean, natural hue, no rot or pest, good spicy flavor and delicate flesh
nice alimentation, sphere or oval, thin skin, fresh, without roots and soil, no putrefaction, long shelf time.
1) High quality,soft and tasty
2) Brown color skin with white flesh/ purple flesh
3) Moderate size
4) Enduring stored
5) Rich in nutrition,Good for health
Calcium, protein, iron, carbohydrate, dietary fibre, vitamin, carotene and many other micro-nutrition.
Preserved condition: Should be preserved under normal temperature. Shandy cool and dry condition, and avoid direct sunshine irradiation.
One 40’ Reef container: 24-26MT/40RF Container
Capacity: 10×40’RF container / week
Delivery: Within 10-15 days after advance payment receipt or L/C date
Loading port: Ho Chi Minh port / Hai Phong port
Temperature: 0-5 centigrade
Making congee or sweet soup with young taro helps to heal scrofula, a serious form of lymphadenitis. boiled, making porridge or sweet soup to help heal scrofula, a serious form of lymphadenitis.
Taro, cooked, without salt
Nutritional value per 100 g (3.5 oz)
594 kJ (142 kcal)
μg = microgramsmilligrams
IU = International units