Taro Shoot Curry (Laing)
Laing is a traditional Filipino dish from the Bicol region, characterized by its creamy, spicy coconut milk sauce. It primarily features dried taro leaves (gabi) cooked with chili peppers, garlic, onions, and often shrimp paste (bagoong) or meat like pork or shrimp.
🍽️ Nutrition at a glance
This dish is moderately high in carbohydrates and fat due to the coconut milk and taro leaves, providing a good source of dietary fiber and essential minerals like potassium. A typical serving contains approximately 250-350 calories.
Nutrition breakdown
| Calories | 300 kcal |
| Protein | 8 g |
| Carbs | 18 g |
| Fat | 22 g |
| Fiber | 6 g |
| Sugar | 4 g |
| Sodium | 450 mg |
| Potassium | 350 mg |
| Vitamin A | 120 mcg |
| Vitamin C | 15 mg |
| Iron | 2.5 mg |
| Calcium | 100 mg |
| Magnesium | 45 mg |
| Manganese | 0.8 mg |
| Phosphorus | 120 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, Laing is a staple of Bicolano cuisine, renowned for its bold use of chili peppers (siling labuyo) and coconut milk, reflecting the region's agricultural abundance. Nutritionally, taro leaves are a rich source of vitamins A and C, iron, and antioxidants, making the dish both flavorful and nutrient-dense.
