Typical of leaf vegetables, taro leaves are rich in vitamins and minerals.
They are a good source of thiamin, riboflavin, iron, phosphorus, and zinc, and a very good source of vitamin B6, vitamin C, niacin, potassium, copper, and manganese.
Taro corms are very high in starch, and are a good source of dietary fiber.
Oxalic acid may be present in the corm and especially in the leaf, and these foods should be eaten with milk or other foods rich in calcium so as to remove the risks posed by ingesting the oxalate ion, especially for people with kidney disorders, gout, or rheumatoid arthritis.
Calcium reacts with the oxalate to form calcium oxalate, which is highly insoluble and is suspected to cause kidney stones.