Fresh Eddow Sold Per Kg
This is an average weighted product:
The order value of weighted products (such as meat and fish) may change during packing due to pricing by weight.
Prices for orders containing these items have a 15% temporary surcharge added. The actual price will be determined once the product has been weighed prior to despatch.
An updated invoice will be emailed detailing the price change and it will also be reflected in your online customer account.
|Description||Fresh Eddow Price Per kg|
|Kcal||98 Kcal per 100g|
|Fat (g)||0.4g per 100g|
|Of which saturates (g)||0.1g per 100g|
|Carbohydrate (g)||24g per 100g|
|Of which sugars (g)||2g per 100g|
|Salt (g)||21 mg per 100g|
|Protein (g)||1.5g per 100g|
|Fibre (g)||1.5g per 100g|
|Ingredients||Fresh Eddow/ Yautias (100%)|
|Country of Origin|
|Storage||It is best to use eddoes as soon as possible because it tends to soften quickly. Keep eddoes in a cool, dark, well-ventilated place, not the refrigerator. Store eddoes in a perforated plastic bag. Wipe them with a damp cloth before refrigerating.|
|Cooking Guidelines||Eddow contains crystals of calcium oxalate just beneath its peel. This substance is sticky, bitter, and irritating to the throat and skin unless neutralized during cooking. Wear gloves or oil your hands when preparing taro. If you blanch eddow in boiling water for 5 minutes, the calcium oxalate crystals will disappear. But first, you must remove eddows thick slightly hairy peel with a knife under running water to avoid the stickiness. To prevent discoloration, place peeled, cut chunks of taro in acidulated water. Be aware that when taro is cooked it will turn from bright white to cream to dapple grayish-purple.|
|Usage Statements||For best before see packaging.|
|Allergen Advice||Contains Allergen = None.|