Taro root, also known as Colocasia, is a starchy root vegetable widely consumed for its rich nutritional value and earthy flavor. It is an excellent source of fiber, vitamins E and C, potassium, and antioxidants, which support digestion, heart health, and immunity. Taro root has a slightly nutty taste and a creamy texture when cooked. It is used in various dishes, including soups, curries, fries, and desserts. Both the root and leaves of the taro plant are edible but must be cooked properly to remove naturally occurring toxins. Popular in Asian, African, and Pacific cuisines, taro root is a valuable crop for both local consumption and export markets
