Eddoes appear to have been developed as a crop in China and Japon and introduced from there to the West Indies where they are sometimes called “Chinese eddoes”.
It has smaller corms than taro, and in all but the best cultivars there is an acrid taste that requires careful cooking. They grow best in rich loam soil with good drainage, but they can be grown in poorer soil, in drier climates, and in cooler temperatures than taro. Eddoes are also called malangas in Spanish-speaking areas, but that name is also used for other plants of the Araceae family, including tannia (Xanthosoma spp.). Eddoes make part of the generic classification cará or inhame of the Portuguese language which, beside taro, also includes root vegetables of the genera Alocasia and Dioscorea. They are the most commonly eaten inhames/carás in the states of São Paulo, Rio de Janeiro and Espírito Santo, as well as surrounding region. They are also fairly common in Northeastern Brazil, where they might be called batata (literally “potato”), but less so than true yams of the genus Colocasia.
Tropical vegetable often considered identifiable as the species Colocasia antiquorum closely related to Taro, is primarily used for its thickened stems. The young leaves can also be cooked and eaten, but (unlike taro) they have a somewhat acrid taste.
Health & nutrition values:
Like Dasheen (or Taro) contains a very significant amount of dietary fiber and carbohydrates, as well as high levels of vitamin A, C, E, B6, and folate, as well as magnesium, iron, zinc, phosphorous, potassium, manganese, and copper.
Tobago’s Blue Food Festival http://www.tobagoretreats.com/island_art02.htm
Eddoe – Wikipedia Page https://en.wikipedia.org/wiki/Eddoe
Taro – Wikipedia Page https://en.wikipedia.org/wiki/Taro
Taro root nutrition facts http://www.nutrition-and-you.com/taro.html
Health Benefits of Taro Root https://www.organicfacts.net/health-benefits/other/taro-root.html