Lu Piu (Tonga)
Lu Piu (Tonga) is a traditional Tongan dish made from fermented taro leaves, often cooked with coconut milk and sometimes fish or meat. It is a staple in Tongan cuisine, showcasing the use of local, earthy ingredients and slow-cooking methods.
🍽️ Nutrition at a glance
This dish is generally high in carbohydrates from the taro leaves and coconut milk, providing a good source of dietary fiber and essential minerals like potassium. A typical serving contains roughly 250-350 calories, depending on the exact preparation and added ingredients.
Nutrition breakdown
| Calories | 300 kcal |
| Protein | 5 g |
| Carbs | 35 g |
| Fat | 18 g |
| Fiber | 6 g |
| Sugar | 8 g |
| Sodium | 150 mg |
| Potassium | 450 mg |
| Vitamin A | 120 mcg |
| Vitamin C | 15 mg |
| Iron | 2.5 mg |
| Calcium | 80 mg |
| Magnesium | 40 mg |
| Phosphorus | 90 mg |
| Manganese | 0.8 mg |
Per 1 cup (200 g) · estimated, varies by recipe
💡 What's interesting
Culturally, Lu Piu highlights the Tongan practice of fermentation to preserve and enhance the flavor of taro leaves, a technique passed down through generations. Nutritionally, it offers a unique combination of plant-based nutrients and healthy fats from coconut milk, making it both comforting and nourishing.
AI estimate may be inaccurate · Terms