Chinese New Crop Fresh Taro

Typical of leaf vegetables, taro leaves are rich in vitamins and minerals. They are a good
source of thiamin, riboflavin, iron, phosphorus, and zinc, and a very good source of vitamin B6, vitamin C, niacin, potassium, copper, and manganese. Taro corms are very high in starch, and are a good source of dietary fiber. Oxalic acid may be present in the corm and especially in the leaf, and these foods should be eaten with milk or other foods rich in calcium in order to remove the oxalate in the digestive tract.
 
The small round variety is peeled and boiled, sold frozen, bagged in its own liquids, or canned. The plant is actually inedible when raw because of needle-shaped raphides(calcium oxalate) in the plant cells