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Ecuador Exportations

Malanga
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  Malanga is probably the most hypoallergenic food in the world, so even persons with extensive allergies should do very well with this flour. The reason? The starch grains are the smallest and most easily digested of all complex carbohydrates. Malanga and taro root are in the Arum family, Araceae. Malanga is also called yautia, cocoyam, eddo, coco, tannia, sato-imo, and Japanese potatoes. Malanga are about the size and shape of a regular white potato; they look a little like an overgrown gladiola bulb, because the outside skin of the malanga is brown and somewhat hairy. There are about 1530 calories in one pound of malanga flour. The composition of malanga flour is approximately: 75.5% carbohydrates, 5.1% protein, 1.6% fat, 9.8% fiber, 1.2% water, and 6.8% minerals.Harvested malanga tubers can be kept in good condition at room temperature (79°F) and humidity (76%) for just a few weeks. They keep longer if refrigerated at 45°F. Tender tubers are washed and p

Model Name/Number:  Malanga
Brand Name:  Malanga

Contact Details
Contact Person (Department): Mr. Mr. Juan Pablo Chiriboga
Company Address: Colinas De Los Ceibos Guayaquil,Guayas
City/Town:
Province/State:
Country/Region: Ecuador
Zip/Postal Code: 00000
Phone Number: 593-042-851245
Fax Number: 593
Homepage:
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