Otoe properties Otoe is a globular fleshy taproot rich in starch of plants of the aroid family. Its underground root is edible and its scientific name is colocasia esculenta (L.) schott.
Otoe is a large perennial herbaceous plant that grows to 5-6 feet. They are quite large, heart-shaped leaves, with ruffled edges at the end of long, stout petioles that look like an elephant’s ear.
It grows best in wet, boggy soils and in hot, humid climates. The root grows to the size of a turnip, is globular or oblong in shape with hard brown skin. Its surface is marked by circular rings indicating attachment points of scaly leaves. Inside, its pulp is white to creamy yellow, but it can present different colors depending on the type of cultivar. An average size root weighs about 2-4 pounds. It is delicious, the crispy textured flesh becomes soft and edible once cooked and has a nutty flavor just like water chestnuts.
Yautia (Xanthosoma species), also known as tannia, taro, etc., is similar to otoe but smaller and has somewhat elongated, bumpy roots that is widely cultivated in the East Asian, Caribbean, and South American regions.
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autumn properties
Otoe roots carry more calories than potatoes. 100 grams of root provide 112 calories. Its caloric value comes mainly from complex carbohydrates, amylose and amylopectin. However, they are a lower source of fat and protein than in cereals and legumes. Their protein levels can be comparable to those of other tropical food sources such as yams, cassava, potatoes, plantains, etc.
The roots, however, do not contain gluten proteins. They carry a high-quality phytonutrient profile that comprises dietary fiber and antioxidants in addition to moderate proportions of minerals and vitamins.
Otoe is one of the best sources of dietary fibers; 100 g of meat provide 4.1 g or 11% of the daily requirement of dietary fiber. Along with slow-digesting complex carbohydrates, moderate amounts of fiber in foods help gradually increase blood sugar levels.
The yellow fleshed roots and young, tender leaves have significant levels of phenolic flavonoid pigment antioxidants such as ß-carotenes and cryptoxanthin along with vitamin A. 100 g of fresh otoe leaves provide 4,825 IU or 161% RDA of vitamin A. Together, these compounds are necessary to maintain healthy mucosa, skin and vision. Consuming natural foods rich in flavonoids helps protect against lung and oral cavity cancers.
It also contains good levels of some of the valuable B-complex vitamin groups, including pyridoxine (vitamin B-6), folates, riboflavin, pantothenic acid, and thiamine.
Additionally, roots provide healthy amounts of some of the essential minerals like zinc, magnesium, copper, iron, and manganese. Also, the root has good amounts of potassium. Potassium is an essential component of cell and body fluids that help regulate heart rate and blood pressure.
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Other nutritional properties
See the table below for an in-depth nutrient analysis:
Autumn Nutrition (Colocasia esculenta (L.) schott), Raw, Value per 100 g, (Source: USDA National Nutrient Database) Principle Nutrient Value Percent RDA
Energy 112 Kcal 6%
Carbohydrates 26.46 g 20%
Protein 1.50 g 3%
Total fat 0.20 g <1%
Cholesterol 0mg 0%
Dietary fiber 4.1g 11%
vitamins
Folates 22 µg 5.5%
Niacin 0.600mg 4%
Pantothenic acid 0.303 mg 6%
Pyridoxine 0.283 mg 23%
Riboflavin 0.025 mg 2%
Thiamine 0.095mg 8%
Vitamin A 76 IU 2.5%
Vitamin C 4.5mg 7%
Vitamin E 2.38mg 20%
Vitamin K 1 µg 1%
electrolytes
Sodium 11mg <1%
Potassium 591mg 12.5%
minerals
Calcium 43mg 4%
Copper 0.172mg 19%
Iron 0.55mg 7%
Magnesium 33mg 8%
Manganese 0.383mg 1.5%
Selenium 0.7 µg 1%
Zinc 0.23mg 2%
Phytonutrients
ß-carotene 35 µg –
α-carotene 0 µg –
Cryptoxanthin-ß 20 µg –
Lutein-zeaxanthin 0 µg –
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Selection and storage
For harvest, the entire plant is pulled out of the ground, approximately 8-10 months after planting, when its leaves begin to turn yellow. In the tropics, fresh roots may be readily available in markets.
In fact, the otoe has a cultural identification with many societies in Asia and the Pacific. Each year, Hawaii celebrates the annual otoe food festival in April, when their children learn to mash roots to make poi (a kind of otoe paste). Farmers bring their fresh harvest to give as gifts to friends and family.
Fresh roots should be stored in a cool, dark, well-ventilated place, like potato, yam, etc. Do not store them in the refrigerator, as they could suffer cold injuries. Autumn leaves, however, should be placed in the refrigerator and used in the same way as other vegetables.
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Preparation and serving methods.
Raw otoe leaves and roots can be unpleasantly bitter and unhealthy and therefore should be processed and boiled before consumption. However, the plant parts are very safe after cooking (boiling, frying, steaming, etc.).
To prepare, wash the root, trim the ends, remove the tough, hairy outer skin with a paring knife. Place its white inner flesh in cold water to remove the sticky sap.
Here are some serving tips:
Otoe can be used in a variety of preparations. In Hawaii, the boiled root is ground into a sticky paste known as poi.
Kaulau, a traditional Polynesian coconut pudding dessert in which boiled dasheen is mixed with coconut milk and brown sugar.
The root is also used in the preparation of hamburgers, bread, flakes, pancakes, muffins, French fries, flour, cookies, ice cream, etc.
Otoe leaves used in soups, pakora (known as pathrode in some parts of the south coast of India).
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Otoe contraindications
All parts of the otoe plant, including the roots, contain oxalic acid which makes them acidic. Fortunately, however, this chemical is completely eliminated.
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