Cook with Taro, leaves, cooked, steamed, 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
Source & License
Source
USDA FoodData Central
License
Public Domain
Imported
4/17/2026, 1:45:28 PM
Verification
Multi-layer verified