Taro vs. Eddo — What's the Difference?

Taro, scientifically known as Colocasia esculenta, is widely cultivated in tropical and subtropical regions around the world. Its root is large and bulbous, with a brown outer skin and white flesh that turns purple upon cooking. Eddo, also referred to as eddoe or malanga, is a smaller variety of taro belonging to the same family. It is identified by its hairy brown outer skin and denser flesh, which is more fibrous than that of the larger taro root.

In terms of culinary uses, taro root is versatile, used in both sweet and savory dishes. It can be boiled, mashed, fried, or baked, serving as a staple carbohydrate source in many cultures. Eddo, while also versatile, has a slightly earthier taste and is often used in similar ways to taro, but its denser texture makes it particularly suitable for stews and soups where it can maintain its form better than taro.

Nutritionally, both taro and eddo are rich in carbohydrates, fiber, and essential vitamins and minerals such as Vitamin C, Vitamin E, and potassium. However, taro is slightly higher in calories and carbohydrates, making eddo a preferred option for those monitoring their carbohydrate intake.

Cultivation practices for taro require moist, fertile soil and a warm climate, with the plant often grown in flooded fields similar to rice. Eddo, being a smaller and somewhat hardier variant, can be grown in similar conditions but may tolerate slightly more varied environments, including drier soils.

Despite their differences, both taro and eddo are important food sources in many parts of the world, especially in Asian, African, and Caribbean cuisines. They contribute significantly to food diversity and security in many tropical regions, offering a gluten-free carbohydrate option that is integral to numerous traditional dishes.