Colocasia esculenta

Colocasia esculenta is a tropical plant primarily grown as a root vegetable for its edible starchy corm, and as a leaf vegetable. It is a staple food in many tropical regions. It is believed to be one of the earliest cultivated plants.

Description

Colocasia esculenta is a perennial, tropical plant primarily grown as a root vegetable for its edible starchy corm, and secondarily for its leaf vegetable. It is considered a staple in many tropical regions. The plant has a rhizomatous root system that is oblong, cylindrical, and in some cases, can reach up to 4 feet in length.

Cultivation

Colocasia esculenta is propagated by planting its corms. The plant prefers a well-drained sandy loam and a very sunny position. It cannot grow in the shade. It requires a high humidity and an annual rainfall of over 1500 mm. The plant can tolerate a pH range from 5.5 to 7.5.

Uses

The corms, which have a high starch content, are consumed by humans. They are usually prepared by boiling, baking, or frying. They can be made into a variety of dishes, such as soups, stews, and desserts. The leaves are also consumed, often boiled in a similar manner to spinach.

Health Benefits

Colocasia esculenta is rich in vitamins and minerals. It is a good source of dietary fiber, vitamin B6, and manganese. It also contains moderate amounts of copper, vitamin C, potassium, and phosphorus.

See Also

• Taro
• Corm
• Leaf vegetable
• Starch

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