Many of the species which are all a part of the arum flowering plant family that comprises 114 genera and 3800 species have long been adored as ornamental plants. One such leafy vegetable-the largest and most beautiful variety, also known for the edible starchy tubers and long leaves is the spectacular Colocasia Gigantea. It is an herbaceous perennial plant that besides being grown for its ornamental value, is an important staple food in tropical parts across the globe. The large, heart-shaped leaves of Colocasia Gigantea can grow up to 3 meters. Better known for its foliage, sturdy petioles, and tuberous roots, this large leaf-shaped plant comes in different patterns and many colors and is native to Southeast Asia but also found in countries such as Indonesia, Malaysia, and Thailand. Colocasia leaves are a good source of nutrients and contain dietary fiber, potassium, Vitamin E, Vitamin C, magnesium, and folate. They help to maintain overall health and support various bodily functions. The plant has a very close cousin called Alocasia Gigantea. Several colocasia varieties thrive in monsoon times and are known as monsoon stars.
Also Read: Adzuki Beans: Health Benefits, Nutrition, Uses For Skin And Hair, Recipes, Side Effects
Shop From Our Wide Range Of Vitamins And Minerals To Upkeep Your Health
Difference Between Colocasia Gigantea And Alocasia Gigantea
Colocasia gigantea is a specific species of colocasia, commonly also known as giant taro or elephant ear. The term elephant ear is used for a variety of plants in the genus of Colocasia and Alocasia. Both genera contain several species, and because of their leaf shape that looks like the ears of an elephant, people call all these varieties as elephant ears. There are several botanical differences between the two, but one way to distinguish and tell them apart is that Colocasia has leaves with the tips pointing down and the Alocasia plant will have leaves pointing up. Besides elephant ear, it also goes by common names such as Taro, Yam, Cocoyam, Dasheen, Ubi Keladi, Eddoe, and Keladi.
What Makes Colocasia Special
Colocasia vegetable is derived from the tuberous roots of colocasia plants. Colocasia gigantea, as well as other colocasia varieties, and can be used as tubers and eaten in many forms. The tubers are starchy and have a taste and texture like the potatoes. They are commonly used in various culinary preparations such as soups, stews, and curries, and can be a part of side dishes in many cuisines around the world. Though very rare, the plant does bloom with an arum-like flower occasionally. In general, it is grown mostly grown for its large, luscious leaves.
A Word Of Caution While Eating Colocasia
The entire plant and its leaves are edible as well as super nutritious, but they contain needle-like crystals of a compound called calcium oxalate. This can be a potential skin irritant, and these oxalate-laden leaves can also lead to an itchy throat and tongue. Thus, the leaves and tubers must be washed rigorously and as a rule, most varieties of this plant must not be eaten raw and should be only consumed after being cooked which can be by boiling, steaming, roasting, or frying. Cooking the leaf and tubers reduces the oxalate content and makes them suitable for every culinary use.
Also Read: Purple Yam: Health Benefits, Nutrition, And Recipes Of This Brightly Vegetable
Health Benefits Of Colocasia Vegetable And Leaves
Here are some potential benefits Colocasia leaves and tubers bring to the table:
Aids Digestive Health: The dietary fiber present in the Colocasia plant helps to promote a healthy digestive system. By regularizing bowel movements, it can prevent mild to severe constipation.
Cures Heart Health: Colocasia is low in cholesterol and thus it makes it a heart-healthy vegetable. The potassium content in Colocasia helps to regulate abnormally high blood pressure levels. This can reduce the risk of cardiovascular diseases.
Augments Weight Management: Colocasia is relatively low in calories and contains copious amounts of dietary fiber. These factors can contribute to feelings of fullness and help to control appetite. Thus one must include Colocasia in a regular diet to support healthy weight management.
Boosts Energy: Colocasia is a starchy vegetable that is known to provide a good source of carbohydrates. We all know that carbohydrates are the primary fuel for the body, providing energy for our daily activities.
Controls Blood Sugar Levels: The dietary fiber content in Colocasia can slow down the absorption of sugar, helping to regulate blood sugar levels. This can be beneficial for individuals suffering from diabetes or those who are looking to manage their blood sugar in the long run.
Upkeeps Bone Health: Colocasia contains minerals like potassium and magnesium, which are important for maintaining bone health. By adding density and strength, the vegetable helps to reduce the risk of osteoporosis.
Fights Free Radicals: Colocasia contains antioxidants, such as vitamin C and Vitamin E, which help protect the body against oxidative stress. Antioxidants neutralize harmful free radicals which can be extremely beneficial to reduce the risk of several chronic diseases.
Promotes Skin Health: Vitamin E present in Colocasia contributes to skin health by protecting against oxidative damage. Not only it can maintain our skin’s integrity, but Vitamin E also promotes healthy skin cell growth.
Colocasia Culinary Uses
Colocasia can be prepared in various ways, such as boiling, steaming, frying, or even baking. It can be used in a wide range of dishes, including soups, curries, and stir-fries, and can be a part of desserts, providing versatility in your culinary creations. While you can very well make them part of your daily meal plan, we must acknowledge that individual nutritional needs and health conditions may vary, thus it is always advisable to consult with a healthcare professional or a registered dietitian before making significant changes to your diet or incorporating new food habits to your life.
Also Read: Agathi Leaves: 5 Incredible Health Benefits Of This Nutrient Dense Green Vegetable
Why Are Colocasia Leaves And Tubers Monsoon Stars?
In the monsoons, there is no dearth of these heart-shaped leaves that grow untamed across the country. Be it in swampy areas along the shorelines of ponds and mossy or marshy grasslands, you will find them everywhere. But that does not make them less valuable. The iron-rich leaves are full of fiber and can be cooked into curries, deep-fried snacks, or made into tangy chutneys. Sometimes a souring agent can also add to mellow the irritability of the leaves and of the tubers. In Kerala, fresh, tender leaves are cooked into curries with coconut and tamarind or made into fritters. In Assam, wild leaves are cooked with dried fish, and lentils, wrapped in banana leaves, and roasted. Across the North-East regions, colocasia leaves are fresh, dried, steam cooked, and even fermented. In Bengali cuisines, colocasia leaves and stems are cooked in many ways. They are made in mustard gravy, boiled, and toasted. In northern parts of India specifically in the state of Himachal Pradesh, they are fried into fritters and eaten with mint chutney. They are called Patrodu.
So, we bring you two recipes of these amazing Colocasia leaves one is the Colocasia leaf and potato curry and the other is Colocasia fritters also known as Patrodu.
Colocasia Leaf Curry
Ingredients
10 to 12 colocasia leaves
3 potatoes
1 finely chopped medium-sized onion
2 chopped tomatoes
3 chopped green chilies
1 tsp ginger-garlic paste
2 tsp turmeric powder
1 tsp cumin powder
1 tsp coriander powder
1 teaspoon red chili powder
1 tsp garam masala
Salt to taste
3 tbsp oil
A bunch of coriander leaves to garnish
Method
In a pan over medium heat add the oil
Add onions and let them saute until they turn translucent
Add ginger-garlic paste and green chilies
Sauté for about a minute or two
Add the chopped tomatoes and cook until they become soft
Add turmeric powder, coriander powder and the red chili powder
Mix well and add salt
Add potatoes to the pan and let them get cooked
Cover the pan and let it cook on low heat for some time
Add colocasia and mix well
Stir occasionally and sprinkle garam masala over them
Cook for another minute and let the flavors to blend
Garnish with fresh coriander leaves
Enjoy your colocasia and potato curry hot with steamed rice or bread of your choice
Nutrition
Colocasia leaves have all the necessary nutrients that can be great to augment overall health. Potato is a great source of Vitamin C that can fight free radicals from the body. They also provide you with the necessary amount of carbohydrates that are needed to keep your energy levels high.
Colocasia Fritters/ Patrodu
Ingredients
2 cups Colocasia leaves
1 cup chickpea flour (besan)
1 tsp red chili powder
1 tsp turmeric powder
1 tsp coriander powder
1/2 teaspoon cumin powder
1/2 teaspoon garam masala
Salt to taste
Oil for deep frying
Fresh coriander leaves to garnish
Method
In a large bowl, combine chickpea flour, rice flour, red chili powder, turmeric powder, coriander powder, cumin powder, garam masala
Add the salt
Mix well adjusting the spice levels according to your taste
Add water to the flour mixture, stirring continuously, until you achieve a smooth batter
Make sure there are no lumps in the mixture
Add the sliced Colocasia to the batter and coat them evenly
Heat oil in a deep-frying pan
Carefully drop the coated Colocasia slices into the hot oil
Fry the fritters until they turn golden brown and crispy
Flip them occasionally
Once cooked, remove the fritters
Place them on a paper towel to absorb excess oil
Repeat the frying process with the remaining coated Colocasia slices
Garnish the Colocasia fritters with fresh coriander leaves
Serve the fritters hot as a snack or appetizer
Colocasia fritters can be enjoyed on their own or with mint or tamarind chutney
Nutrition
Colocasia leaves are a great source of Vitamin A, Vitamins C, Thiamine, Riboflavin, Folate, Manganese, and Copper. These minerals play a vital role in bolstering immunity levels. Chickpea flour is loaded with protein which can help aid muscle mass.
Frequently Asked Questions
Is Colocasia Gigantea Poisonous?
Colocasia Gigantea is a tuberous, nutrient-dense plant used in some traditional Asian cuisine. Though all parts of the plant are poisonous and not edible when they are raw, once cooked the tubers do not have any harmful effects on the body.
Are Colocasia Leaves Used For Medicinal Purposes?
Since Antiquity, the Colocasia plant has been used owing to its curative properties and to treat various ailments such as asthma, arthritis, diarrhea, neurological, and various skin disorders. Some Colocasia varieties have useful components that have been used for the treatment of body aches and baldness.
What Precautions Should Be Taken When Cooking With Colocasia?
Despite being super nutritious, Colocasia has an acrid taste when raw due to the presence of tiny crystals of a substance calcium oxalate crystals found in the plant. These needle-like crystals cause itching. The plant can be a potential skin irritant, and these oxalate-laden leaves can lead to itchy throat and tongue if not well-cooked.
References:
- Bioactivity of the Colocasia Gigantea Plant
Department of Pharmacology and Therapeutic, Faculty of Medicine, Universitas Sumatera Utara, Medan,
Indonesia
2.https://www.ijrrjournal.com/IJRR_Vol.10_Issue.8_Aug2023/IJRR43.pdf
https://bmccomplementmedtherapies.biomedcentral.com/articles/10.1186/s12906-021-03290-6
