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Taro, a member of the family Araceae, is the common name under which a large number of plants reside.This perennial tropical to subtropical plant is cultivated for its starchy sweet tuber. The foliage can be eaten as well and is cooked much as other greens are. It is rich in minerals and vitamins A, B, and C. In the Caribbean, the greens are famously cooked down into a dish called callaloo The starch in the large tubers or corms of taro is very digestible, making taro flour an excellent addition to infant formulas and baby foods. It is a good source of carbohydrates and to a lesser extent, potassium and protein. Growing taro for food is considered a staple crop for many countries, but most especially in Asia.