The Bengali says Kochu “the egg from earth” for all kinds of Taro, Arvi, Arum or even for Eddoe and credit Kochu for saving them from the famine of 1943.
Most varieties of taro have calcium oxalate crystals throughout the plant. All parts of the taro plant contain acrid principles that are irritating to the mouth and oesophagus. The acridity can be destroyed by cooking. The whole plant, root, stem and the leaves are good source of carbohydrates, potassium, carotene [content is twice that of potato] and vitamin B-complex [contains greater amounts than a whole glass of milk]. They are also a good source of iron, vitamin C, vitamin B, [riboflavin] and vitamin B1 [thiamine] and minerals.