Eddoes (Fresh Eddoes / Small Taro Knots / Arbi / Gabi)

The Eddoes of Transfood GmbH (botanically Colocasia esculenta var. antiquorum) belong to the family of Arons (Araceae) and are closely related to the classic large Taro root. The small, round knots are about as large as a golf ball and surrounded by a wooden, dark brown and strikingly hairy shell. The snow-white, extremely strong fruit meat has a mucus consistency in raw condition. After cooking, the Asian vegetables develop a wonderful creamy texture and an intense nuty flavor that strongly resembles an eschatania.

The better potato: Delivers significantly more fiber, vitamins and minerals than conventional potatoes with a much more intense taste.Easy digestible: The starch grains of the Eddoe are extremely small, which is why the vegetable is considered to be stomach-saving and resistant.Perfect shape stable: Despite the creamy-soft core after grinding, the pieces do not break down into hot curries.

Nutritional values (per 100g)Fuel value: approximately 112 kcal / 468 kJFat: approximately 0.1 gof which saturated fatty acids: 0.0 gCarbohydrates: approximately 26.0 g (high proportion of complex, easily digestible starch)of which sugar: approximately 0.5 gFat: approximately 4.1 gProtein: approximately 1.5 gSalt: < 0.01 gVital substances: Very good source of potassium, magnesium, iron, zinc as well as the vitamins A, C, E and B6.

Dry and dark: Optimally stored at cool room temperature (12°C to 15°C) in a shady, well-ventilated place.No refrigerator cold: Never store in a cold refrigerator! Excessive cold stops the starch structure and causes the fruit meat inside to become grim, watery and uneatable.Sustainability: With proper, dry storage, the robust root product stays fresh for 2 to 4 weeks without any problems.

Arbi Masala / Sukhi Arbi: The absolute Indian classic – the knots are cooked, peeled, cut into slices and dried with plenty of garlic, Ajwain and spices crushed.Asian soups & curries: Excellent, seamish insert in meat, fish or linen pots (e.g. in Kerala style with coconut milk). The fruit meat is cooked creamy soft and thick sauces lightly.Eddoe Chips: Cut into thin slices, marinated and baked in the oven or fry to super crush, Asian chips.Important for preparation: Eddoes contain oxalic acid and should never be eaten raw.When! the shells of the raw wheat sunbeds the meat a muddy sublimate, which can be removed completely with cooking

100% of fresh eddoes.

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