Question:
The bitterness in colocasia corms is due to
The bitterness in colocasia corms is due to
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Always associate the acridity and irritation of Arum/Colocasia and Elephant Foot Yam with calcium oxalate crystals.
Updated On: Jul 10, 2026
- Calcium chloride
- Calcium oxalate
- Calcium carbonate
- Potassium oxalate
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The Correct Option is B
Solution and Explanation
Step 1: Understanding the Concept:
Colocasia (Colocasia esculenta), commonly known as taro, contains anti-nutritional factors that cause acridity, itchiness, or bitterness in raw tissues.
Step 2: Detailed Explanation:
The bitterness and acridity in colocasia corms are caused by needle-like crystals of calcium oxalate (known as raphides).
When eaten raw or undercooked, these microscopic needles irritate the mucous membranes of the mouth and throat.
Cooking, boiling, or steeping in acidic mediums helps dissolve and neutralize these crystals.
Step 3: Final Answer:
Hence, the bitterness in colocasia corms is due to Calcium oxalate.
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