Taro contains indigestible starch and calcium oxalate crystals, however, calcium oxalate has a bitter taste and can cause skin allergies, but after cooking will disappear. The flesh turns gray or lavender when cooked. Taro is cooked in a similar way to potatoes. Taro makes a thicker soup when simmered, and it absorbs other ingredients easily. Potatoes and taro are delicious fried or sliced in oil and drizzled with sauce, or sliced and cooked with syrup for a dessert. The leaves of taro can also be cooked to resemble spinach and can be wrapped around other foods and baked. However, the calcium oxalate in the leaves is destroyed by cooking.

2. Taro peeling method: the skin of the taro into a small bag (only half a bag) with a hand to grab the mouth of the bag, the bag on the concrete floor a few times, and then pour out the taro, you can find taro skin all off. Taro contains more starch, eat too much at a time will lead to bloating;

3. Raw taro has a small poison, food must be cooked; raw taro juice easily cause local skin allergies, available ginger rub to solve it.