Taro vs. Cocoyam — What's the Difference?

Taro requires thorough cooking to neutralize oxalates.

Cocoyam refers to several root vegetables, including taro and malanga.

Taro is a starchy root vegetable used widely in global cuisines.

It is versatile in culinary uses, from soups to desserts.

Its leaves are also edible when cooked properly.

Cocoyam cultivation is similar to taro, requiring moist soil.

It is a perennial, tropical plant that thrives in wet conditions.

The term 'cocoyam' can vary in meaning by region, often encompassing a range of tubers.

Taro can be processed into flour, chips, and other products.

Some varieties of cocoyam have leaves that are also edible.

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.

Cocoyam is a common name for more than one tropical root crop and vegetable crop belonging to the Arum family (also known as Aroids and by the family name Araceae) and may refer to: Taro (Colocasia esculenta) - old cocoyam Malanga (Xanthosoma spp.) - new cocoyamCocoyams are herbaceous perennial plants belonging to the family Araceae and are grown primarily for their edible roots, although all parts of the plant are edible. Cocoyams that are cultivated as food crops belong to either the genus Colocasia or the genus Xanthosoma and are generally composed of a large spherical corm (swollen underground storage stem), from which a few large leaves emerge.

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.

Edible starchy tuberous root of taro plants

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

Tropical starchy tuberous root

Tropical starchy tuberous root

They are similar, though specific nutrient levels can vary between species.

Taro needs to be cooked thoroughly to remove oxalates.

Yes, but they must be cooked properly to neutralize toxins.

No, cocoyam should also be cooked to ensure it is safe to eat.

In a cool, dry place; they should not be refrigerated uncooked.

Yes, in many cases, though the texture and flavor may slightly differ.

Taro is a specific type of root vegetable, while cocoyam can refer to taro and other similar tubers.

Taro can be used in desserts, soups, and as a starchy side.

"Better" is subjective; it depends on personal preference and the intended culinary use.

Both are high in fiber, vitamins, and minerals, supporting overall health.

Cooking time varies, but taro typically requires at least 20 minutes of boiling.

Taro has a mild, nutty flavor with a starchy texture.

In tropical regions of Asia, Africa, and the Pacific Islands.

While rare, some individuals may have sensitivities, especially to the oxalates present.

To remove substances like oxalates, which can cause irritation or discomfort.