User:Cropicrap/sandbox

Nutritional Value
Tannia is an important source of starch in many African countries such as Ethiopia. Its tubers contain approximately 85 % carbohydrates in dry matter. Furthermore, the protein content amounts to 10 % - a benefit for the resource-poor farmers by whom Tannia is mainly consumed. The plant is also rich in vitamin A and vitamin C and a good source of potassium, calcium and other minerals.

However, the presence of the so-called calcium oxalate must be considered, a compound known to irritate mucous membranes, resulting in crystalline deposits commonly referred to as crystal sand. Consumption of these corms can lead to a scratchy sensation in the mouth and throat. To mitigate this effect, the corms need to be boiled before consumption, as this process allows the substances to dissolve in the cooking water, making the corms safe to eat.

Food Applications
Tannia is a versatile crop with both its corm and leaves suitable for human consumption. The corms can be categorized into smaller secondary corms and main corms. Secondary corms are primarily used in various culinary applications, in similar ways as potatoes. They can be boiled, fried, roasted, steamed, baked, or ground into flour. The leaves of the tannia plant find common culinary use as a leafy green, similar to spinach. In contrast, primary corms are typically designated for animal feed rather than human consumption.

A traditional dish, "Epkang nkukwo," coming from Nigeria uses tannia leaves as wrappers for grated tannia. These leaf-wrapped bundles are then gently simmered in a flavorful sauce infused with fish, peppers, and palm oil.