Starchy and sweet nutty tasting, these tuberous roots contain vitamin B, iron and phenolic components. The tuber is easily digested and is often used to prepare baby food. Young taro leaves and stems can be eaten after boiling and are a good source of fibers, calcium, phosphorus, vitamin A, B and vitamin C. Both leaves and corms contain calcium oxalate and, to reduce it to safe levels, cubed taro roots need to be steeped in cold water overnight.