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| | Malanga article at University of Florida Extension, Sarasota County (Site not responding. Last check: 2007-10-09) |
 | | 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. |
 | | Malanga flour is used as a substitute for wheat flour to make cookies, quick breads, loaf breads, pancakes, bagels, muffins, doughnuts, dumplings, and similar items. |
 | | The composition of malanga flour is approximately: 75.5 percent carbohydrates, 5.1 percent protein, 1.6 percent fat, 9.8, percent fiber, 1.2 percent water, and 6.8 percent minerals. |
| sarasota.extension.ufl.edu /FCS/FlaFoodFare/Malanga.htm (746 words) |
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