Taioba
Scientific name: Xanthosoma sagittifolium
Native from South America
Taioba is often used as a substitute for cabbage and spinach in many dishes such as pies, quiches and sandwiches. Its most common form of consumption is braised.
HINTS
The ideal leaves for the consumption should have the intense green of the leaves that are firm and without signs of yellowing or wilting. The younger, smaller leaves are softer and require shorter cooking times. For its best storage, keep the leaves in the refrigerator in a plastic bag with a few holes.
HEALTH
Taioba is an excellent source of minerals, iron, phosphorus, calcium, potassium and manganese.
OTHER INFORMATION
Storage temperature:
Storage relative humidity (%)
Durability:
OTHER INFORMATION
10ºC / 50ºF
90%
10 to 15 days
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