Lu Pulu
Lu Pulu is a beloved traditional Tongan dish where taro leaves are slow-cooked with rich coconut cream and tender pieces of beef or corned beef, often wrapped in banana leaves for steaming. It is a staple at feasts and family gatherings, showcasing the Pacific Islands' love for hearty, creamy, and earthy flavors.
🍽️ Nutrition at a glance
This dish is high in carbohydrates from the taro leaves and provides healthy fats from the generous coconut cream, with a moderate amount of protein from the meat. A typical serving offers a good source of fiber, vitamins A and C, and minerals like potassium, with a calorie range of roughly 300-400 per generous portion.
Nutrition breakdown
| Calories | 280 kcal |
| Protein | 8 g |
| Carbs | 22 g |
| Fat | 18 g |
| Fiber | 5 g |
| Sugar | 3 g |
| Sodium | 450 mg |
| Potassium | 580 mg |
| Vitamin A | 1800 IU |
| Vitamin C | 12 mg |
| Iron | 2.5 mg |
| Calcium | 120 mg |
| Magnesium | 45 mg |
| Phosphorus | 100 mg |
| Folate | 60 mcg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, Lu Pulu is a centerpiece of Tongan 'kai' (food) traditions, symbolizing hospitality and community. Nutritionally, the taro leaves are a hidden superfood, packed with antioxidants and often more nutrient-dense than the root itself, making this a uniquely nourishing comfort food.
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AI estimate may be inaccurate · Terms