Braised Taro Shoots with Garlic
Braised Taro Shoots with Garlic is a savory, aromatic dish featuring tender, fibrous taro stems slowly cooked in a flavorful sauce with plenty of garlic. It is a popular home-style dish in Southern Chinese cuisines, particularly Cantonese and Hakka, where taro is a staple ingredient.
🍽️ Nutrition at a glance
This dish is primarily a source of complex carbohydrates and dietary fiber from the taro shoots, with minimal fat and protein. A typical serving provides a good amount of potassium and vitamin C, with a calorie count roughly between 100-150 kcal per serving, depending on the amount of oil and sauce used.
Nutrition breakdown
| Calories | 120 kcal |
| Protein | 2.5 g |
| Carbs | 22 g |
| Fat | 3.5 g |
| Fiber | 5 g |
| Sugar | 3 g |
| Sodium | 480 mg |
| Potassium | 450 mg |
| Vitamin C | 18 mg |
| Manganese | 0.8 mg |
| Vitamin B6 | 0.3 mg |
| Phosphorus | 60 mg |
| Magnesium | 35 mg |
| Iron | 1.2 mg |
| Calcium | 55 mg |
Per 1 cup (200 g) · estimated, varies by recipe
💡 What's interesting
Taro shoots are the edible stems of the taro plant, often overlooked in favor of the root, and they have a unique, slightly mucilaginous texture when cooked that absorbs flavors beautifully. Nutritionally, they are a low-calorie, high-fiber ingredient that supports digestive health.
