Health Guide

Arum Lily

Welcome to your deep dive on the Arum Lily (*Zantedeschia aethiopica*). While often admired for its elegant white blooms in gardens and bouquets, it is a staple in traditional African cuisine. However, there is a **critical distinction** between the ornamental variety found in Western florists and the edible variety. This guide focuses on the edible corm (root) of the 'Green Goddess' or 'Crow Call' cultivars, known as Amadumbe in South Africa. Packed with complex carbohydrates and calcium, it's a nutrient-dense energy source, but it requires precise preparation to be safe.

Evidence BasedDietary Supplement

VERIFIED SOURCE

Bio-Activity Analysis

Oxalate Content: Raw vs. Cooked

SCIENTIFIC DATA VISUALIZATION

Y-Axis

Soluble Oxalates (mg)

Preparation Method →

Health Benefits & Sources

Why You Need It

Sustained Energy Release: High in complex carbohydrates that prevent blood sugar spikes.
Bone Health Support: A natural source of calcium and magnesium.
Digestive Health: Contains dietary fiber that aids in regularity.
Traditional Healing: Used in African ethnomedicine for soothing inflammation.

Deep Dive

The Arum Lily corm is a nutritional powerhouse, functioning similarly to a potato or taro. Its primary benefit is providing high-quality, slow-burning fuel for the body. Unlike simple sugars, the starch in Arum Lily takes longer to break down, keeping you full and energized for hours.

From a mineral perspective, it offers a plant-based source of calcium, which is vital for maintaining strong bones and teeth, especially for those on plant-forward diets. Furthermore, the fiber content feeds healthy gut bacteria, promoting a balanced microbiome. Note: In traditional settings, the leaves are also used as a poultice for wounds due to anti-inflammatory properties.

Natural Food Sources

The edible part of the Arum Lily is the corm (a swollen underground plant stem). The leaves and flowers of non-edible varieties are toxic.

Food Source	Part Used	Preparation	Toxicity Risk
Edible Arum Lily	Corm	Boiled, Roasted, or Fried	Low (if cooked)
Taro Root	Corm	Similar to Arum Lily	Low (if cooked)
Potato	Tuber	Boiled, Roasted	Low

Supplementation

You will rarely find Arum Lily in a pill form. It is best consumed as a whole food.

Usage: Must be cooked. Do not eat raw.
Dosage: Treat it as a starchy vegetable side dish (approx. 1/2 to 1 cup serving).

Top Food Sources

Edible Arum Lily Corm

Rich in Calcium & Starch

Taro Root

Closest nutritional cousin

Potato

Common alternative

Cassava

High carbohydrate root veg

Frequently Asked Questions

Generally, no. Florist Arum Lilies are often hybridized for looks, not taste, and can contain higher levels of toxic compounds. Only specific cultivars grown for consumption (like Amadumbe) are safe to eat.

Peel the corm, slice it, and boil or roast it thoroughly. Boiling is the safest method as it leaches out the calcium oxalate crystals.

Yes, it is very similar to Taro (Colocasia esculenta). It has a starchy, slightly nutty, and earthy flavor.

No. The leaves of the Arum Lily are high in oxalates and are considered poisonous to humans and pets if ingested.

Safety & Side Effects

CRITICAL SAFETY WARNING: The raw Arum Lily contains calcium oxalate crystals. If ingested raw, these microscopic needles can cause immediate and severe swelling of the mouth, throat, and digestive tract, leading to choking or breathing difficulties.

Who should avoid it?

Raw consumption: No one should eat it raw.
Kidney issues: Those with a history of kidney stones (oxalate stones) should limit intake, as oxalates can contribute to stone formation.
Allergy: Individuals with latex allergies may cross-react to Arum Lily.

Scientific References

[1]Van Wyk, B-E. (2005). *Food Plants of the World*. Timber Press. (Reference for nutritional profile and traditional use).
[2]Liu, L., et al. (2017). 'Calcium oxalate crystals in plants.' *Botanical Journal of the Linnean Society*. (Reference on toxicity mechanism).
[3]Mabogo, D.E. (1990). *The ethnobotany of the Venda people*. (Reference for traditional food and medicinal use).