Cook with Taro, tahitian, cooked, with salt
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Aroma profile
Derived from flavor compounds · verified measured labels + GNN ensemble predictions
0×55
1×19
2×13
3×5
minty×4
4×3
mint×3
fresh×3
Flavor compounds
60 compounds identified — FoodAtlas / FooDB verified
(2e)-octenoyl-coa(24e)-3α,7α,12α-trihydroxy-5β-cholest-24-enoyl-coa(22α)-hydroxy-sitosterol(24r,25r)-3α,7α,12α,24-tetrahydroxy-5β-cholestanoyl coa(22α)-hydroxy-campest-4-en-3-one(+)-neomenthol(-)-vestitol(-)-maackiain(24r,25r)-3α,7α,24-trihydroxy-5β-cholestanoyl coa(24e)-3α,7α-dihydroxy-5β-cholest-24-enoyl-coa(+)-7-iso-jasmonate(-)-medicarpin-3-o-glucoside
Molecular pairings
Pairs well with — computed from shared flavor compounds
Lambsquarters, cooked, boiled, drained, with salt
20 shared
Lambsquarters, cooked, boiled, drained, without salt
20 shared
Agave, cooked (Southwest)
20 shared
Jute, potherb, raw
20 shared
Taro, leaves, cooked, steamed, with salt
20 shared
Taro, tahitian, cooked, with salt
20 shared
Taro, leaves, cooked, steamed, with salt
Source & License
Source
CNF (Canada)
License
Open Government (Crown)
Imported
5/13/2026, 6:00:56 AM
Verification
Multi-layer verified