yacón
yacon
Peruvian ground apple
Smallantus sonchifolius latin

In Brazil, the dried leaves are used to make yacón tea, said to be antidiabetic.

The yacón, in contrast, is a close relative of the sunflower and Jerusalem artichoke.

In Peru, people eat yacón because of its nutritional properties-few calories and low sugar levels.

Yacón plants can grow to over 2 m in height and produce small, inconspicuous yellow flowers at the end of the growing season.

The economy of Ten'ei is primarily agricultural, with Yacón a noteworthy crop.

Moche depicted such yacón on their ceramics.

In Bolivia, yacón roots are eaten by people with diabetes or other digestive and renal disorders.

Companies have also developed novel products such as yacón syrup and yacón tea.

In colonial times, yacón consumption was identified with a Catholic religious celebration held at the time of an earlier Inca feast.

Commonly called jicama in Ecuador, yacón is sometimes confused with that unrelated plant, which is a bean.

Traditionally, yacón roots are grown by farmers at midelevations on the eastern slopes of the Andes descending toward the Amazon.

The population devotes themselves to raising cattle, to the production of milk and to the culture of yacón, corn, carrots, swallows and coffee.

Una planta providencial (El yacón).

Another name for yacón is Peruvian ground apple, possibly from the French name of potato, pomme de terre (ground apple).

Fructans occur in foods such as agave, artichokes, asparagus, leeks, garlic, onions (including spring onions), yacón, jícama, and wheat.

The leaves of the yacón contain quantities of protocatechuic, chlorogenic, caffeic, and ferulic acids, which gives tisanes made from the leaves prebiotic and antioxidant properties.

The tea brewed from the leaves of yacón (Smallanthus sonchifolius), a plant traditionally grown in the Northern and Central Andes, contains quantities of ferulic acid.

The Jerusalem artichoke and its relative yacón together with the Blue Agave plant have been found to have the highest concentrations of FOS of cultured plants.

Yacón syrup is a sweetening agent extracted from the tuberous roots of the yacón plant (Smallanthus sonchifolius) indigenous to the Andes mountains.

In Ecuador and Peru, the name jicama is used for the unrelated yacón or Peruvian ground apple, a plant of the sunflower family whose tubers are also used as food.

In a study by Yoshida et al. (2002), an enzyme solution of yacón was determined to be a better antioxidant than enzyme solutions of potato, mushroom, eggplant and edible burdock.

As with Jerusalem artichokes, yacón tubers contain inulin and so promote extreme biliousness, but – again as with Jerusalem artichokes – your body adapts with regular consumption.

Unlike many other root vegetables domesticated by the indigenous peoples of the Andes (ulluco, oca, and mashua), yacón is not photoperiod sensitive, and can produce a commercial yield in the subtropics, as well.

In a study by Genta et al., it was shown that a daily intake of yacón syrup produced a significant decrease in body weight, waist circumference and body mass index when given to obese pre-menopausal women.

Rafael Piqueras presents the pulpo a la parrilla con vinagreta de yacón and cebiche con espuma de ají amarillo, plates that he presented in Spain, in the gastronomical fair of Madrid.

Perhaps this is the year to plant oca and yacon.

Yacon, among many other plants, is mentioned in the descriptive section of the document.

Productivity in yacon is correlated with the number of roots per plant.

Consumption of yacon in some areas is linked to particular cultural or religious festivals.

Yacon, although an underground tuber, is also used as a fruit.

The descriptive section states that a plant material, including yacon, is the preferred prebiotic.

A range of insect pests attack yacon in Peru but natural control agents are usually effective.

Medicinally, yacon has been used for diabetics and those with digestive problems.

It refers to an analysis by means of an electrode, conducted on vegetable tissue (including yacon).

Claim 1 refers to a tea containing dried yacon in the form of powder or flakes.

Claim 1 refers to a drink consisting of soybean milk, yacon juice and honey.

Claim 1 refers to a processing method, which involves freezing and vacuumdrying the yacon.

Another method is to remove the skin, crush the yacon in air, leave it for a time, and then expose it to thermal treatment.

Claim 1 refers to a yacon extract that inhibits deterioration of the citrus flavour system.

Characteristics that would be useful in yacon, if introduced from wild relatives would include:

Claim 1 refers to an elastase inhibitor containing one or more plant extracts, including yacon.

For further information on yacon contact:

Fructose doesn't stimulate insulin production, so Yacon, sweet as it is, does not bring about a glycaemic reaction.

Tomatoes, cucumber, yacon and aubergine are in plug trays on my kitchen window sills as we speak.

This is made from loquat leaves and an extract from at least one of a variety of plants, including yacon.

Claim 1 refers to a green powder obtained by drying and then grinding the yacon leaves and stems.

In situ conservation could be the most appropriate manner in which to preserve the germplasm of yacon.

However, two (yacon and ahipa, that is Pachyrhizus ahipa) are considered fruits.

Claim 2 indicates that the dessert, as mentioned in claim 1, contains yacon (Polymnia sonchifolia).

Polymnia sonchifolia (vegetable yacon for inulin production).

Another name for yacón is Peruvian ground apple, possibly from the French name of potato, pomme de terre (ground apple).

In Ecuador and Peru, the name jicama is used for the unrelated yacón or Peruvian ground apple, a plant of the sunflower family whose tubers are also used as food.