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Despite its Hindi name, arvi or arbi, which may suggest to a layperson a connection, however faint, with the Arab world, colocasia is one of the oldest vegetables of the Indian Subcontinent.
Much before that nouveau upstart, the potato taking over the Subcontinent’s kitchens in such a comprehensive manner, colocasia was the preferred tuber. Both its leaves and root-tuber/corm were used in cooking not just in north India but all over the country. In the north-eastern regions, the leaves are chopped up and made into a curry amongst other things; in western India, the leaves are coated with gram flour and fried as a snack; and in the south, in Kerala, the tuber is fried or curried and eaten with rice.
-Helps In Combating Diabetes
-Provides A Number Of Antioxidants
-May Control Hypertension
|Nutrient||Unit||Value per 100 g|
|Carbohydrate, by difference||g||34.6|
|Fiber, total dietary||g||5.1|
500 Gram, 1 Kg, 1.5 Kg, 2 Kg