hat
Taro(croms) a, ki te gen yon ti koulè wouj fonse akòz; pigments, du, fèt oswa bouyi, ak sucres natirèl yo bay yon bon gou èt pati/deranje. Anmidonnen a ijès, ak depi lè vle yo byen ak ti sa ki souvan itilize pou ti bebe manje. Malanga jenn gason kite, pay manje apwè bouyi pandan de fwa pou retire you brak a ak fèy se yon bon sous vitamines yon ak C ak pwoteyin plis pase (yo a gen.
eng
The taro(croms), which have a light purple color due to phenolic pigments, are roasted, baked or boiled, and the natural sugars give a sweet nutty flavor. The starch is easily digestible, and since the grains are fine and small it is often used for baby food. Young taro leaves and stems can be eaten after boiling twice to remove the acrid flavor and the leaves are a good source of vitamins A and C and contain more protein than the corms.