Fresh Kachu Pata 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.
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|Description||Fresh Kachu Pata|
|Kcal||42Kcal Per 100g|
|Kj||176Kj Per 100g|
|Fat (g)||0.74g Per 100g|
|Of which saturates (g)||0.15g Per 100g|
|Carbohydrate (g)||6.7g Per 100g|
|Of which sugars (g)||3.01g Per 100g|
|Salt (g)||3mg Per 100g|
|Protein (g)||4.98g Per 100g|
|Fibre (g)||3.7g Per 100g|
|Ingredients||Fresh kachu pata/taro leaves (100%).|
|Country of Origin|
|Storage||Although taro cannot be refrigerated, it can be frozen if you wish to keep it for longer use. However, taro needs to be blanched first before freezing. Wash and peel taro; Wear gloves when you are peeling because you would not want its skin to irritate yours.|
|Cooking Guidelines||Wash your hands for 20 seconds using warm water and soap. Cut away the stem and damaged areas of the taro leaf. Hold one taro leaf under cold running water. Wipe the leaf with your hand and turn frequently until all the dirt is washed away. Repeat for the other leaves. Dry a taro leaf by laying it on a paper towel, covered with a second paper towel. Continue to layer paper towels and leaves as you wash them. Press gently when finished. To cook - Place leaves in a large saucepan of boiling water and cook on a medium heat for 10-15 minutes; Drain thoroughly. Add more water and then bring to the boil and simmer for a further 10-15 minutes or until the taro leaves are tender to the taste.|
|Usage Statements||For best before see packaging.|
|Allergen Advice||Contains allergen= None.|