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Does cooking taro remove all the oxalate and do any remain?

Answered on March 28, 2014
Created March 27, 2014 at 2:57 PM

Taro, weird stuff, its supposed to be cooked because if you eat it raw you get mouth and throat irritation and trouble breathing. If this is supposed to be from calcium oxalate how come vegetarians who eat tons of spinach, rhubarb and dark chocolate dont have any problems like that and taro is lower in oxalate than spinach (taro 700mg/100g and spinach>1000mg/100g)

So you probably have to boil taro, frying it would do nothing? What about after you boil it, is it a high oxalate food or a low oxalate?

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3 Answers

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10ec51c0e6e41939215a55316ad3d0b7

on March 28, 2014
at 04:02 PM

I think that heat does not destroy oxalates. Oxalate content is only slightly reduced by boiling and steaming because the oxalates get drawn out into the water.

I've heard that taro root can be soaked in water (better with salt and baking soda) to draw out some oxalates before you cook it.

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Be157308a0438e382b88d9db4c12ab30

on March 27, 2014
at 04:23 PM

I grew up eating a lot of taro (where I'm from it's called malanga). Taro absolutely needs to be cooked as it is inedible without cooking, just like bunch of other foods like rice, corn, potatoes, etc. It's got nothing to do with the oxalate, it is simply indigestible without cooking and would probably give you a massive stomach ache. I don't know about oxalate causing problems, I eat tons of 90% dark chocolate and some raw spinach on occasion and I haven't experienced throat irritation or trouble breathing, ever. Fried taro is super delicious, I haven't had it in years but it is the best. Slice them thin and fry them like potato chips (preferably in lard), they're super good! Boiled is fine, but definitely more bland, although it goes great with some olive oil and salt this way. Can also be mashed like potatoes, but with a lot more flavor, if you do mash it, don't forget to add olive oil and salt.

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(238)

on March 27, 2014
at 03:16 PM

I try to not pay much attention to the Oxalate scare stuff. If I eat a diet of nutrient dense foods, then a little bit of the Oxalate binding to some nutrient isn't going to kill me. Taro fried is the only way I like to eat it and frying is such a pain that I rarely eat it anymore. A restaurant in San Francisco served fried Taro with a saucy beef curry on top, it was awesome.

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