Tag: Corm

An important staple food in many tropical regions for thousands of years, colocasia, also known as taro or elephant ear, is a highly versatile plant. Most people primarily associate the plant with its starchy underground corm, but other parts of this tropical plant are also edible when prepared correctly.

Taro is frequently and mistakenly called a potato, but it is not related to the common potato in any way. This ancient, starchy vegetable is, in fact, a corm, or an underground stem, which makes it a unique and delicious culinary staple in many tropical cultures.

Despite its deceptive name, a water chestnut is not a fruit, but is actually an aquatic vegetable known as a corm, or a tuber. Originating from marshy, freshwater environments in Southeast Asia, these crunchy, white-fleshed bulbs are a staple in many cuisines, offering a unique texture and a slightly sweet flavor.

For thousands of years, edible corms like taro have been a dietary staple in many tropical cultures. But a critical question remains: How healthy is corm? The answer depends entirely on the specific plant species and proper preparation, as many corms contain toxic compounds when raw.

Over 80% of a corm's dry weight is composed of carbohydrates, not protein. Despite common confusion, a corm is botanically a swollen, underground stem that functions as a storage organ, predominantly for starch. This means that a corm is not a protein, and understanding its true composition is key to understanding plant biology and proper nutritional classification.