About Alocasia odora (G.Lodd.) Spach
Alocasia odora is a species of Alocasia that grows to 0.5–1.6 meters (just over 5 feet) high. Its corms are 4 cm to roughly 10 cm in diameter and 3–5 cm wide. It has large leaves that are shaped like diamond blades, with a slight teardrop form, and are broadly ovate, light green, with a heart-shaped (cordate) base. Its petioles are 0.3–1.0 m long, with lower portions clasping the stem. In Southeast Asian cuisines, the leaves and stems of Alocasia odora are used as a green vegetable, most often to add flavor to soups or stir-fried dishes. No raw green plant material from this species is safe for consumption. It is commonly sold peeled and boiled at Asian and specialty markets, prepared frozen, bagged in its own liquid, or canned. Raw Alocasia odora is entirely inedible, and consumption can cause mild to severe gastrointestinal discomfort. This effect comes from microscopic needle-shaped calcium oxalate crystals called raphides that cover the plant's leaves. Eating undercooked leaves of this aroid produces a range of uncomfortable symptoms, from an itchy, sharp sensation in the esophagus often described as like swallowing broken glass or sand, which usually lasts no more than a few hours, to abdominal pain, hot and cold flashes, nausea, and vomiting. Like the more widely cultivated edible taro Colocasia esculenta, the corm (root bulb) of Alocasia odora is sometimes boiled and mashed similarly to potatoes. Just like the green parts of the plant, the corm cannot be eaten raw or undercooked. In Japan, multiple cases of food poisoning have occurred from accidental consumption of Alocasia odora. Japan's Ministry of Health, Labour and Welfare has issued warnings against eating this plant, which closely resembles the edible species Leucocasia gigantea and Colocasia esculenta. Like many leafy green vegetables, Alocasia odora leaves are rich in vitamins and minerals even when they are toxic if improperly prepared. They contain thiamin, riboflavin, iron, phosphorus, and zinc, and are a very good source of vitamin B6, vitamin C, niacin, potassium, copper, and manganese. Alocasia odora corms are high in starch, though less starchy than potatoes, and are a good source of dietary fiber. Trace amounts of oxalic acid may still be present in the corm, similar to the plant's stems and leaves.
