Which preparation methods are sometimes favored over boiling for retaining a higher percentage of water-soluble nutrients in taro?

Steaming or pressure cooking

When preparing taro root, the method chosen can significantly impact the final nutritional density of the food, especially concerning water-soluble vitamins and minerals. While boiling is effective at breaking down the natural irritants like calcium oxalate, the process involves submerging the root in water, which can cause these beneficial, water-soluble nutrients to leach out into the cooking water, leading to their loss. Consequently, alternative methods like steaming or pressure cooking are sometimes preferred because they are more efficient at breaking down the fibrous structure of the root while significantly minimizing the loss of water-soluble nutrients compared to traditional boiling.