Malanga and Taro are both tubers that are popular in tropical regions. Both of these starchy vegetable plants are known for their roots and cormlets. They are often used interchangeably in different recipes.
It is widely believed that Taro and Malanga are the same plants, but they have different names. They are members of the Araceae family. They share some unique similarities and differences, which we will discuss further in this article.
Appearance: Color, Shape, and Texture
The elephant-eared leaves of both Taro and malanga look strikingly similar. It will be very confusing for an untrained eye to differentiate between the two plants just by looking at the leaves.
Malanga stems have a whitish color as opposed to Taro, which has reddish-purple stems.
Both these plants are predominantly known for their edible corms, which can be used in various recipes.
The color of taro corms can vary depending on the variety of taro plants. The most common colors are white, yellow, pink, and purple. The color of the corms is not an indicator of the plant’s maturity or nutritional value.
The color of malanga corm can vary depending on the variety of plants. Generally, the corms are a light brown or tan color. However, some varieties can have green, purple, or even black corms.
The taro corm’s texture is smoother compared to the Malanga corm’s hairy texture.
Taro corm has a bulb-shaped structure that is different from the Malanga corm, which looks like a thinner, more extended version of a potato.
The flesh of taro corm is the edible part of the plant, typically white or light purple. Pinkish dots can also be seen inside the taro corm.
The flesh color of malanga corms can vary depending on the variety of plants. Some malanga corms have white flesh, while others have yellow, orange, or even pink flesh. The color of the flesh is not always an indicator of the quality of the corm, but it can be an indication of sweetness.
The taste of malanga corm is unique and has been described as earthy, nutty, and slightly sweet. It is often compared to the taste of potato or yam.
The taste of taro corm is often described as nutty or earthy. Some also say it has a slightly sweet taste. The exact flavor will depend on the variety of taro corm you are eating and how it is prepared.
Additionally, the corms and leaves of both veggies should be cooked before consumption. Eating it raw can cause some issues due to the presence of calcium oxalate compound. Rhubarb leaves also have the same compound that makes their leaves inedible.
Boiling them can help eliminate the chemical.
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