. Malanga is probably the most hypoallergenic food in the world, so even persons with extensive allergies should do very well wi
. Malanga is probably the most hypoallergenic food in the world, so even persons with extensive allergies should do very well with this flour. The reason? The starch grains are the smallest and most easily digested of all complex carbohydrates. Malanga and taro root are in the Arum family, Araceae. Malanga is also called yautia, cocoyam, eddo, coco, tannia, sato-imo, and Japanese potatoes. Malanga are about the size and shape of a regular white potato; they look a little like an overgrown gladiola bulb, because the outside skin of the malanga is brown and somewhat hairy. There are about 1530 calories in one pound of malanga flour. The composition of malanga flour is approximately: 75.5% carbohydrates, 5.1% protein, 1.6% fat, 9.8% fiber, 1.2% water, and 6.8% minerals.
Harvested malanga tubers can be kept in good condition at room temperature (79°F) and humidity (76%) for just a few weeks. They keep longer if refrigerated at 45°F. Tender tubers are washed and peeled before cooking. Some are so hard that cooking is required before peeling. They may be baked, mashed, fried, or otherwise used as potatoes. Leaves are also eaten as greens