Taro

Taro carries its oxalate as needle-shaped crystals called raphides, and they are why raw taro makes the mouth and hands itch. Thorough cooking is not optional here - it is what makes the corm edible at all, and it lowers the oxalate at the same time.

Taro is genuinely low: a starchy corm rather than a fructan store. Vegetables split on this axis by which organ you eat - storage organs like onion and garlic hoard fructans, while leaves, stems and young shoots do not. Knowing which part of the plant is on the plate answers most of the question.

Taro carries no meaningful histamine and does not liberate any. Fresh vegetables are the reliable ground on this axis - it is fermenting them, or letting them sit, that changes the answer.

Taro is a starchy tuber, and starch is glucose - there is very little free sugar of any kind, and none of it fructose-dominant.

Taro is a corm - a swollen stem base - and it stores starch. Starchy tropical staples are consistently low in oligosaccharides, which is why taro, cassava and green plantain do the work potato does elsewhere.

Taro is a tuber, and tubers take up more than leaves - but taro is always cooked in plenty of water, and part of what it held leaves with the water. The nickel here follows a survey of heavy metals in VEGETABLES. A vegetable takes up what its soil holds, so a figure of this kind describes the growing region as much as the plant.