Malangga Blanca Ecuador

Malanga blanca, also known as taro, is a starchy root vegetable with a rough brown skin and creamy white interior. It has a nutty flavor and a texture similar to potatoes but more fibrous. Rich in fiber, vitamins, and minerals, it’s low in fat and calories. Commonly used in Caribbean and Latin American cuisines, it must be cooked before eating and is often boiled, baked, fried, or mashed. Malanga is hypoallergenic and beneficial for digestion, making it suitable for those with food allergies. It thrives in warm, humid climates and is a staple in many traditional diets.