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Fried root-vegetable snack with dietary fiber
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Taro Chips (30 g) has 149 calories. That works out to 498 calories per 100 g. It contains 19.3 g of carbs, 0.8 g of protein, 7.5 g of fat and 2 g of fiber. Its 1.7 mg of Vitamin E covers 12% of the Daily Value. Its glycemic index is 65 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 serving (medium) · 30 g
149
KCAL / 30G
Carbs
19.3g
· 7% DV
Protein
0.8g
· 2% DV
Fat
7.5g
· 10% DV
Fiber
2g
· 7% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 52% · Protein 2% · Fat 46%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 149 kcal | |
| Total fat | 7.5 g | 10% |
| Saturated fat | 2.13 g | 11% |
| Trans fat | 0.02 g | |
| Sodium | 129 mg | 6% |
| Total carbohydrate | 19.3 g | 7% |
| Fiber | 2 g | 7% |
| Protein | 0.8 g | 2% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 30 g | 149 kcal |
| 1 ounce (small) | 28 g | 139 kcal |
| 1 cup (medium) | 35 g | 174 kcal |
| 1 pack (small) | 40 g | 199 kcal |
| 1 pack (large) | 75 g | 374 kcal |
| 100 g | 100 g | 498 kcal |
| 1 pack (jumbo) | 150 g | 747 kcal |
Calculated from 498 calories per 100 g.
Taro Chips have a mildly sweet, earthy, starchy flavor and a crisp texture. Their taste is more distinctive than plain potato chips, while the seasoning and frying oil can make a particular brand taste quite different.
Taro Chips are made from thin slices of taro root, usually fried and seasoned with salt or other flavorings. Packaged versions are processed snacks; raw taro should not be eaten because it can irritate the mouth and throat.
Not necessarily. Taro Chips can provide fiber, but they are commonly fried, and their fat and salt content varies by product. They are not automatically a healthier choice than potato chips just because they come from a root vegetable.
To make Taro Chips at home, peel the taro root, slice it thinly and evenly, then dry the slices well. Fry them in hot oil until crisp, drain them, and add salt or seasoning while they are still warm.
Yes, Taro Chips can be baked, although they may not turn out exactly like the fried kind. Coat thin slices lightly with oil, spread them in a single layer, and bake until crisp and browned at the edges.
Some Taro Chips look purple because the taro variety used has naturally colored flesh and pigments. Other varieties have pale or cream-colored flesh, so the color of the finished chips can differ from one product to another.
Keep opened Taro Chips in an airtight container in a cool, dry place away from sunlight. Moisture quickly softens their crunch, so reseal the package promptly and follow its storage and use-by instructions.
Taro Chips pair well with spicy salsa, garlic dip, or avocado-based dips. Their slightly sweet, earthy flavor works especially well with a tangy or savory dip; serve them as a snack rather than leaving them exposed to moisture.
Packaged Taro Chips are generally made from peeled taro, but preparation can vary. If making them at home, peeling is the safer, more familiar approach because taro skin and raw flesh can irritate the skin or mouth.
Taro Chips can contribute to weight gain if they regularly add more energy than your body uses, particularly because fried snacks are easy to overeat. Eating them occasionally as a snack does not by itself determine weight change.
Vitamins
Vitamin E
1.74mg · 12% DV
B6
0.06mg · 4% DV
B1
0.04mg · 3% DV
B5
0.11mg · 2% DV
Minerals
Copper
0.05mg · 6% DV
Sodium
129mg · 6% DV
Manganese
0.13mg · 6% DV
Potassium ⭐
156mg · 5% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 149 calories in 1 serving (medium) (30 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Taro chips are thin slices of taro root, a starchy tuber grown across South and Southeast Asia and the Pacific, usually fried until crisp. They have a delicate earthy sweetness and a firm crunch, offering a change from familiar potato crisps.
In places where taro is a staple, the chips are enjoyed as a snack or alongside meals; elsewhere, they’re often eaten straight from the packet or served with a dip. They provide some dietary fibre, but frying makes them energy-dense: 100 g contains 498 calories. For a lighter snack, keep the serving modest and pair them with fresh vegetables or a yoghurt-based dip.
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Low
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
2.13g
MONOUNSATURATED
3.12g
POLYUNSATURATED
1.83g
Omega 6:3 ratio 34.8:1
Above the ideal 4:1 (34.8:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.