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yacon

Tuber of the Andean perennial herbaceous plant Smallanthus sonchifolius (syn. Polymnia sonchifolia), usually eaten raw; rich in inulin. Both the roots and leaves are used to prepare a ...

yacon

yacon   Reference library

The Oxford Companion to Food (3 ed.)

Reference type:
Subject Reference
Current Version:
2014

... Polymnia sonchifolia , a plant of the sunflower family which is indigenous to the Andean region of S. America. It is valued for its round or spindle-shaped tubers, which are usually eaten raw, but can also be boiled or baked. They have little nutritional value, but provide a pleasantly sweet and crunchy addition to salads, with a refreshing flavour; they have been compared to apples and watermelons in this respect. Unlike the majority of roots and tubers, but like other relations of the sunflower, yacon stores carbohydrates mainly in the form of inulin....

yacon

yacon   Quick reference

A Dictionary of Food and Nutrition (4 ed.)

Reference type:
Subject Reference
Current Version:
2014

... Sweet crunchy tubers of the Andean perennial herb Smallanthus sonchifolius (syn. Polymnia sonchifolia ), eaten raw or cooked, and used to produce a sweet syrup. Rich in inulin and other fructo-oligosaccharides ( see oligosaccharides ), which are poorly digested, so of low calorific value and suitable for diabetics, but also contains glucose, fructose, and sucrose, as well as starch. Both the roots and leaves are used to prepare a medicinal tea. Common names include: aricoma, arboloco, aricona, arikuma, colla, chiriguano, ipio, jacón, jicama, jiquima,...

yacon

yacon  

Reference type:
Overview Page
Tuber of the Andean perennial herbaceous plant Smallanthus sonchifolius (syn. Polymnia sonchifolia), usually eaten raw; rich in inulin. Both the roots and leaves are used to prepare a medicinal tea.
jicama

jicama   Reference library

The Oxford Companion to Food (3 ed.)

Reference type:
Subject Reference
Current Version:
2014
Subject:
Society and culture, Cookery, Food, and Drink
Length:
163 words
Illustration(s):
1

...sandy-tan, matte skin. Jicama is marketed in a useful range of sizes, from ½ pound to as much as 6 pounds. It can be eaten raw or cooked—and is very low in calories for so starchy-seeming a vegetable. The name jicama is used in Ecuador and Peru for what is better called yacon ....

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