Cassava vs. Taro — What's the Difference?

A tropical root vegetable used mainly for its carbohydrate-rich tubers.

A starchy root vegetable, known for its edible corm.

Known for its drought resistance, making it a staple in arid regions.

Requires a moist, humid environment for cultivation.

Can be ground into flour or used to make tapioca.

Needs careful handling to avoid irritation from oxalates.

Requires processing to remove toxins before it can be eaten.

Edible starchy tuberous root of taro plants

Manihot esculenta, commonly called cassava (), manioc, or yuca (among numerous regional names) is a woody shrub native to South America of the spurge family, Euphorbiaceae. Although a perennial plant, cassava is extensively cultivated as an annual crop in tropical and subtropical regions for its edible starchy tuberous root, a major source of carbohydrates.

Colocasia esculenta is a tropical plant grown primarily for its edible corms, a root vegetable most commonly known as taro (), kalo, dasheen, madhumbe, marope, magogoya, patra or godere (see §Names and etymology for an extensive list). It is the most widely cultivated species of several plants in the family Araceae that are used as vegetables for their corms, leaves, and petioles.

The starchy tuberous root of a tropical tree, used as food in tropical countries.

A tropical Asian plant of the arum family which has edible starchy corms and edible fleshy leaves, especially a variety with a large central corm grown as a staple in the Pacific.

The shrubby tree from which cassava is obtained, native to tropical America and cultivated throughout the tropics.

A widely cultivated tropical Asian aroid plant (Colocasia esculenta) having broad peltate leaves and large starchy edible corms.

A shrubby tropical American plant (Manihot esculenta) widely grown for its large, tuberous, starchy roots.

The corm of this plant. In both senses also called cocoyam.

The root of this plant, eaten as a staple food in the tropics only after leaching and drying to remove cyanide. Cassava starch is also the source of tapioca. In both senses also called manioc, yuca.

Colocasia esculenta, raised as a food primarily for its corm, which distantly resembles potato.

Manioc (Manihot esculenta), a tropical plant which is the source of tapioca.

Any of several other species with similar corms and growth habit in Colocasia, Alocasia etc.

Tapioca, a starchy pulp made with manioc roots.

Food from a taro plant.

A shrubby euphorbiaceous plant of the genus Manihot, with fleshy rootstocks yielding an edible starch; - called also manioc.

A name for several aroid plants (Colocasia antiquorum, var. esculenta, Colocasia macrorhiza, etc.), and their rootstocks. They have large ovate-sagittate leaves and large fleshy tuberous rootstocks, which are cooked and used for food in tropical countries.

A nutritious starch obtained from the rootstocks of the cassava plant, used as food and in making tapioca.

Herb of the Pacific islands grown throughout the tropics for its edible root and in temperate areas as an ornamental for its large glossy leaves

A starch made by leaching and drying the root of the cassava plant; the source of tapioca; a staple food in the tropics

Tropical starchy tuberous root

Cassava root eaten as a staple food after drying and leaching; source of tapioca

Has a nutty flavor and is higher in fiber and vitamins than many roots.

Any of several plants of the genus Manihot having fleshy roots yielding a nutritious starch

Often used in a variety of dishes from stews to desserts.

High in calories and carbohydrates, with minimal protein.

Cassava is high in calories and carbohydrates, whereas taro provides more protein and micronutrients.

Yes, taro is generally higher in fiber compared to cassava.

Cassava must be soaked and cooked properly to remove toxic cyanide.

Popular taro dishes include poi, taro chips, and various stews.

Cassava is commonly used to make tapioca, flour, and various baked goods.

Taro needs wet, humid conditions to grow effectively.

Handling taro can cause skin irritation due to its oxalate content.

Yes, cassava flour and tapioca are gluten-free and used in various recipes.

Its nutty flavor and versatility in dishes make taro popular in Pacific cuisine.

Cassava is vital due to its high yield and carbohydrate content, supporting food security in developing regions.

No, cassava cannot be eaten raw due to its cyanide content.

Cassava thrives in tropical climates with minimal rainfall.

Cassava has a neutral taste, while taro has a slightly nuttier flavor.

Cassava's drought tolerance makes it a viable crop in arid and semi-arid regions.

Taro is rich in fiber, potassium, and vitamin C, contributing to overall health.