The Health Benefits of Eddoes

Submitted by alpha on Sun, 06/02/2019 - 17:05

The Health Benefits of Eddoes

Eddoe is an excellent source of fiber and carbs. This makes it perfect for children, athletes and active individuals. Plus, it contains potassium, magnesium, iron, zinc and other minerals that support overall health. Since it's rich in fiber, it keeps your blood sugar levels stable and prevents insulin spikes. Dietary fiber also aids in digestion and may lower the risk of colon cancer. Additionally, it keeps you full longer and suppresses hunger.

Nutritional Profile of Eddoes

Submitted by alpha on Sun, 06/02/2019 - 17:04

Nutritional Profile

Just like potatoes, eddoes are high in carbs and dietary fiber. One cup provides 116 calories, 23 grams of net carbs, nearly 2 grams of protein, 4 grams of dietary fiber and less than 1 gram of fat. It also delivers over 23 percent of the RDA of vitamin B6, 20 percent for vitamin E, 7 percent for calcium, 19 percent for copper and 12.5 percent for vitamin A.

What Are Eddoes?

Submitted by alpha on Sun, 06/02/2019 - 17:03

What Are Eddoes?

Also known as taro or cocoyam, this root vegetable belongs to the Araceae family. Its scientific name is Colocasia esculenta. Although the Chinese have been cultivating eddoes for over 2,000 years, these starches are quite new to the Western world. Their taste is similar to that of the potato, but with a nutty flavor.

Nutritional Value of Eddoes

Submitted by alpha on Sun, 06/02/2019 - 17:02

Every day, new fruits and vegetables are making their way into stores. Eddoe, for instance, is quite new to most Americans and Europeans. This small root vegetable was developed in China and Japan thousands of years ago. It looks similar to a potato but has tiny hairs all over. Commonly referred to as the silent doctor, the humble eddoe displays various health benefits.



Eddoe or eddo is a tropical vegetable often considered identifiable as the species Colocasia antiquorum, closely related to taro (dasheen, Colocasia esculenta), which is primarily used for its thickened stems (corms). It has smaller corms than taro, and in most cultivars there is an acrid taste that requires careful cooking. The young leaves can also be cooked and eaten, but (unlike taro) they have a somewhat acrid taste.