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Kalo: The Pacific “Superfood”

2017 Giveback Series - Part 3

 

You will often hear the word “superfood” thrown around, but rarely does it apply to a food source as nutritionally perfect as the kalo plant. The plant is a root with a stalk and heart-shaped leaves, and the root of the kalo are often made into poi -- a nutrient dense soft food derived from the kalo corn consumed in many forms across all of Hawai’i. Although it may be famous for its poi, there is actually no part of the kalo plant that goes to waste, as every bit of it can be eaten.

Kalo is gluten free, has a low-glycemic index (meaning it leaves you fuller, longer), and is hypoallergenic, making it the ideal food for everyone from babies to the elderly. It provides a bacteriocin-producing bacteria that is a source of healthy probiotics, working its magic to aid digestion, reduce cholesterol, and lower the chance of heart disease, while its high concentration of potassium, manganese, and vitamin C, E, and B-6 support the immune system.

As if all of that were not enough, even the kalo leaves have hidden delights. With significant levels of vitamin A and antioxidants such as beta carotene ( the thing carrots are famous for) they complete kalo’s nutritional punch. We challenge you to “out-super” this superfood!

 

Look how much work goes into pounding Kalo plants into Poi!