Malanga is a staple root vegetable enjoyed in African, South American, Caribbean and Southeast Asian cuisine. It resembles taro root and is prepared like potatoes. It has a crisp and starchy texture that becomes smooth and creamy when boiled, fried, mashed, grated, steamed or baked.
- Earthy and nutty flavor
- Use to make fritter, fries, chips, soups and stews
- Easy to digest starch
Malanga Root: NutriFacts Based On USDA Food-A-Pedia.com; (Basic Lotus Root ) 1 Cup, Cooked, No Salt or Added Fat
Undeclared Does Not Contain Declaration Obligatory Allergens.
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