Is taro root high in dairy proteins?

Watch for

• Never eat taro raw or undercooked.The corm carries needle like calcium oxalate raphides that cause instant burning, prickling and swelling in the mouth and throat. Cook it right through, and wear gloves or oil your hands when peeling to avoid the classic taro itch
• Our data has no oxalate rating and no salicylate rating for taro, so this page cannot call it low oxalate.Boiling and discarding the water is the traditional method for reducing what remains after cooking
• Graded moderate (B) for FODMAPs.A small side of cooked taro behaves very differently from a plate of it, so portion first before deciding taro is the problem
• Most purple taro flavour is not taro.Taro bubble tea, ice creams and lattes are usually built from an artificially flavoured and coloured powder, so a reaction to a taro drink is far more likely to be the powder, the dairy or the sweetener than the root
• Poi is cooked taro pounded to a paste and commonly left to sour for a day or more.That tang is fermentation, and a well soured poi is not the same diary entry as a freshly boiled corm if you are watching fermented foods