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	arbi (Taro root)
taro leaves are rich in vitamins and minerals. They are a good source of thiamin, riboflavin, iron, phosphorus, and zinc, and a very good source of vitamin B6, vitamin C, niacin, potassium, copper, and manganese. Taro corms are very high in starch, and are a good source of dietary fiber. Oxalic acid may be present in the corm and especially in the leaf, and these foods should be eaten with milk or other foods rich in calcium so as to remove the risks posed by ingesting the oxalate ion, especially for people with kidney disorders, gout, or rheumatoid arthritis. In South India's Kerala state, it is used as a staple food, as a side dish, or as a component in various side dishes. As a staple food it is steamed, and eaten with a chutney of green pepper and shallot onions. The leaves and stems of certain varieties of taro are used as a vegetable in Kerala.n the Indian state of Gujarat it is used to make Patra, a dish with the leaves of the plant prepared with tamarind and other spices. arbi (Taro root) recipes Arbi Rasedar Arbi eggplant tari wali MAKHANI ARBI(Taro root) MASALA TARO ROOT AND CHILI CAKES Black Sweet Rice with Taro Root View more recipes of arbi (Taro root) » Add recipe for of arbi (Taro root) »
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