About Taro
Taro is a starchy root vegetable eaten in many cultures around the world, including Pacific Island, Caribbean, African, and Asian cuisines. When fully cooked, it becomes soft and mild, making it a good option for babies who are ready for mashed foods, soft wedges, or tender pieces. It provides carbohydrates for energy, fiber to support digestion, and potassium for muscle and nerve function. Taro also contains small amounts of vitamin C, folate, and iron. Because it is filling and versatile, taro can work well in baby meals alongside iron-rich foods like beans, lentils, meat, fish, or egg. Taro is not a common allergen, but it must never be served raw or undercooked. Raw taro contains naturally occurring calcium oxalate crystals that can irritate the mouth and throat and may cause burning or discomfort. Rare allergic reactions can happen, and children with oral allergy syndrome may be more likely to notice mouth itching. Most babies can start taro from 6 months old once it is thoroughly cooked and served soft. Begin with mashed taro or large soft wedges for self-feeding. As your baby develops chewing skills and a pincer grasp, you can move to small soft pieces, then mixed dishes like soups, stews, patties, or mashed taro served with other family foods.
How to serve by age
Offer taro only after it has been peeled and cooked until very soft. Serve mashed on a spoon or as large soft wedges for baby-led weaning. Poi made from fully prepared taro can also be offered if smooth and age-appropriate.
Serve fully cooked taro as soft bite-sized pieces or wedges once your baby is developing a pincer grasp. Taro also works well mixed into soups, stews, or mashed with other vegetables.
Offer soft bite-sized pieces, mashed taro, or taro in patties, soups, and family meals. Encourage self-feeding with fingers or utensils while continuing close supervision.
Pairs well with
Safety & allergens
Taro is low choking risk when fully cooked until very soft and served in age-appropriate shapes. For younger babies, offer mashed taro or large soft wedges they can hold. For older babies and toddlers, serve soft bite-size pieces. Never offer raw or firm undercooked taro.
What to watch for
Safety checklist
Storage & shelf life
Store whole raw taro in a cool, dark, well-ventilated place for a few days. Once cooked, refrigerate in an airtight container and use within 3-4 days.
Freeze cooked mashed or chopped taro in an airtight container for up to 3 months. Thaw in the refrigerator before reheating and serving.
Nutrition
- Provides carbohydrates for energy
- Contains fiber to support healthy digestion
- Offers potassium for muscle and nerve function
- Can be a filling base for meals with iron-rich foods
- Must be fully cooked and cannot be served raw
- Not a significant source of protein
- Lower in iron than many legumes and meats
- Can be filling, so pair with protein and healthy fats for balance
Key nutrients
Nutrition facts
| Calories | 112kcal |
|---|---|
| Protein | 1.5g |
| Carbs | 26.5g |
| Fat | 0.2g |
| Fiber | 4.1g |
| Sugar | 0.4g |
| Iron | 0.6mg |
| Calcium | 43.0mg |
| Potassium | 591mg |
| Vitamin C | 5mg |
| Vitamin A | 4.0µg |
| Folate | 22µg |
| Zinc | 0.23mg |
per 100 g
In season
Common questions
When can babies eat Taro?
Is Taro a choking hazard?
Is Taro a common allergen?
More first foods
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