A Brief History of Taro & Poi
Poi, the staple of the traditional Hawaiian diet, is made from taro, an ancient root crop grown throughout the Tropics for its edible corms and leaves. Early Hawaiians not only used the taro plant for food, but also utilized the various parts for medicinal purposes; treating ailments ranging from insect bites and fevers to heart problems and stomach disorders.
Poi was made by mashing cooked, peeled taro corms with a stone pestle, or “poi pounder”. Water was added until the poi was smooth and sticky. The poi was then allowed to age and ferment, acquiring a “sour” tang.
Nutritional Aspects of Poi
Poi was not only the staple carbohydrate in the diet of the early Hawaiians, but also served as an excellent source of vitamin B, calcium and phosphorous. Because of its small starch grains, poi is an easily digested carbohydrate - an excellent choice for infants, the elderly and those who must choose their diets carefully. In addition, poi has been found to be practically non-allergenic. Those allergic to milk or grains, such as wheat and rice, can often enjoy poi with no adverse reactions.
Poi Nutrition Facts
Ingredients:
Serving Size:
After mixing with water:
| Taro and water
1/3 cup (90g)
5/8 cup (140g) | |
Fat Calories:
Calories:
Total Fat:
Saturated Fat:
Cholesterol:
Sodium:
Total Carbohydrate:
Dietary Fiber:
Sugars:
Protein: | Amount Per Serving
0
70
0g
0g
0mg
30mg
18g
2g
0g
0g | % Daily Value
0%
0%
1%
1%
6%
8%
0%
0%
| Vitamin A & C:
Calcium:
Iron: | | Less than 2%
2%
4% | | *Percent Daily Values are based on a 2,000 calorie diet. | | 
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