Yacón
| Yacón | |
|---|---|
 |
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| Roots of yacón | |
| Scientific classification | |
| Kingdom: | Plantae |
| (unranked): | Angiosperms |
| (unranked): | Eudicots |
| (unranked): | Asterids |
| Order: | Asterales |
| Family: | Asteraceae |
| Subfamily: | Asteroideae |
| Tribe: | Millerieae |
| Genus: | Smallanthus |
| Species: | S. sonchifolius |
| Binomial name | |
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Smallanthus sonchifolius (Poeppig and Endlicher) H. Robinson |
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| Synonyms | |
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Polymnia sonchifolia Poeppig and Endlicher |
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Polymnia sonchifolia Poeppig and Endlicher
The yacón (Smallanthus sonchifolius, syn.: Polymnia edulis, P. sonchifolia) is a species of perennial daisy traditionally grown in the northern and central Andes from Colombia to northern Argentina for its crisp, sweet-tasting, tuberous roots. Their texture and flavour are very similar to jicama, mainly differing in that yacón has some slightly sweet, resinous, and floral (similar to violet) undertones to its flavour, probably due to the presence of inulin, which produces the sweet taste of the roots of elecampane, as well. 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.
Commonly called jicama in Ecuador, yacón is sometimes confused with that unrelated plant, which is a bean. The yacón, in contrast, is a close relative of the sunflower and Jerusalem artichoke. The plant produces a perennial rhizome to which are attached the edible, succulent storage roots, the principal economic product of the plant. The rhizome develops just under the surface of the soil and continuously produces aerial shoots. Dry and/or cold seasons cause the aerial shoots to die back, but the plant resprouts from the rhizome under favourable conditions of temperature and moisture. The edible storage tubers are large and typically weigh from a few hundred grams to a kilogram or so.
The tubers contain fructooligosaccharide, an indigestible polysaccharide made up of fructose. Fructooligosaccharides taste sweet, but pass through the human digestive tract unmetabolised, hence have very little caloric value. Moreover, fructooligosaccharides have a prebiotic effect, meaning they are used by beneficial bacteria that enhance colon health and aid digestion.
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Wikipedia