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Taro (pronounced /'t?ro?/) is a common name for the corms and tubers of several genera of the family Araceae The name includes species of Colocasia spp (dasheen, taro, cocoyam, eddoe)[1] Alocasia spp (giant taro), Amorphophallus campanulatus (Roxb) (elephant yam) and Crytosperma chamissons (Shott) and the tropical American Xanthosoma sagittifolim (Shott). Of all the edible aroids, Taro as Colocasia esculenta is the most widely cultivated and native to southeast Asia [2]. It is a perennial, tropical plant primarily grown as a root vegetable for its edible starchy corm, and as a leaf vegetable and is considered a staple in African, Oceanic and Asian cultures. It is believed to have been one of the earliest cultivated plants.[3] Colocasia is thought to have originated in the Indo-Malayan region, perhaps in eastern India and Bangladesh, and spread eastward into Southeast Asia, eastern Asia, and the Pacific islands; westward to Egypt and the eastern Mediterranean; and then southward and westward from there into East Africa and West Africa, from whence it spread to the Caribbean and Americas. It is known by many local names and often referred to as Elephant ears when grown as an ornamental plant. Taro can be grown in paddy fields or in upland situations where watering is supplied by rainfall or by supplemental irrigation. Like most root crops, taro and eddoes do well on deep, moist or even swampy soils where the annual rainfall exceeds 250&_160;cm. Eddoes are more resistant to drought and cold. The crop attains maturity within six to nine months of planting. For better storage, the crop is harvested after the leaves turn yellow. The plant is inedible when raw and considered toxic due to the presence of calcium oxalate [5][6] crystals, typically as raphides. The toxin is minimized by cooking,[7] especially with a pinch of baking soda. It can also be reduced by steeping taro roots in cold water overnight. Calcium oxalate is highly insoluble and contributes to kidney stones, gout, or rheumatoid arthritis. It has been recommended to take milk or other calcium rich foods with Taro [8] Taro leaves also must be handled with care due to toxicity of the leaves, but are completely safe after cooking. The corms are roasted, baked or boiled and the natural sugars give a sweet nutty flavour. The starch is easily digestible and grains are fine and small and often used for baby food. The leaves are a good source of vitamins A and C and contain more protein than the corms.
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