Batata yacon

batata yacon

What is the shape of yacón?

Yacón is a perennial herb which grows up to 2.5 meters in height. The stem is cylindrical to angular and hollow when the plant is mature. Leaves are opposites and pointed. Their upper surface is hairy. Belowground tubers consist of branched roots and up to twenty tuberous storage roots.

What is yacón root?

Another name for yacón is Peruvian ground apple, possibly from the French name of potato, pomme de terre (ground apple). The tuber is composed mostly of water and fructooligosaccharide . Traditionally, yacón roots are grown by farmers at mid-elevations on the eastern slopes of the Andes descending toward the Amazon.

What is yacón used for in Bolivia?

In the Andean folk medicine, yacón is used against liver and kidney disease whereas it is used against diabetes and digestions problems in Bolivia. In colonial times, yacón consumption was identified with a Catholic religious celebration held at the time of an earlier Inca feast.

Where can I buy yacón in the US?

Yacón has also recently been introduced into farmers markets and natural food stores in the United States and has been available from niche online health food stores in the United Kingdom since 2007. Yacón is also grown on the Atherton tablelands in Queensland.

What is yacon?

Yacon is a sunflower relative from the highlands of the Andes that makes large, edible storage roots. This crop is easy to grow in the Pacific Northwest and in much of the rest of the country as well. The storage roots can reach sixteen inches or more in length and can weigh more than six pounds, although most are smaller.

What does yacon root taste like?

Yacon root looks like a sweet potato, but it has a completely different taste, texture, and nutrient profile. This tuber has a creamy white-yellow color and a uniquely refreshing taste thats similar to apple, watermelon, and celery combined.

What is the difference between YACON and sweet potato?

Unlike a sweet potato, yacon is often eaten raw and contains no starch. Yacon root, or Smallanthus sonchifolius, comes from the Andean mountains of South America, growing as far north as Colombia and as far south as Argentina.

What is yacon root syrup?

Yacon root syrup is made by reducing yacon juice. Once the majority of the water has evaporated, you’ll have a thick, dark, and sweet syrup. Yacon has been used for nutrition as well as folk medicine for diabetes, weight control, and inflammation.

What is yacon used for?

Tubers are consumed raw after skin is peeled. Yacon roots are made into dehydrated products, flour, chips, slice, purees, juices and sweeteners in the form of syrup or tea. Dried leaves of Yacon are used for tea.

How to eat yacon root?

Tubers are consumed raw after skin is peeled. Yacon roots are made into dehydrated products, flour, chips, slice, purees, juices and sweeteners in the form of syrup or tea. Dried leaves of Yacon are used for tea. Consume it fresh by adding it to fruit salads. Prepare a juice by blending it in the form of juice.

Is yacón available in Peru?

Until as recently as the early 2000s, yacón was hardly known outside of its limited native range, and was not available from urban markets. However, press reports of its use in Japan for its purported antihyperglycemic properties made the crop more widely known in Lima and other Peruvian cities. Flower of yacón.

Where does yacon grow in the world?

Recently it has been introduced to Malaysia, Philippines, Czech Republic, Southern USA, Russia, Korea, Taiwan and Japan. Yacon is also known as Bolivian sunroot, Strawberry jicama, Earth Apple, Sweet root, Yacon Strawberry, Yacón and Peruvian ground apple.

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