YACÓN

Yacón

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 isPeruvian ground apple, possibly from the French name of potato, pomme de terre (ground apple). The tuber is composed mostly of water and fructooligosaccharide.

Yacón culture

Yacón can easily be grown in gardens in climates with only gentle frosts. It grows well in Kathmandu, Nepal and outhern Australia(including Tasmania) and New Zealand, where the climate is mild and the growing season long. The plant was introduced to Japan in the 1980s, and from there, its cultivation spread to other Asian countries, notably South Korea, China, and the Philippines, and is now widely available in markets in those countries. 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 leaves

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.

 

Yacón

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

HEALTH BENEFITS OF YACON

Blood Sugar Levels: The reason that so many people around the world have begun to use yacon so often is its anti-hyperclycemic effects. The fructooligosaccharides in yacon mean that the body does not absorb any simple sugars; in fact, it lowers the amount of glucose production in the liver and causes a shift to lowerfasting glucose rates. This is very important for people suffering from diabetes. Research is also being done on yacon’s potential to increase insulin sensitivity in the body, yet another beneficial aspect for diabetics or for people at risk of developing the disease.

Blood Pressure: There are a number of heart-healthy aspects to yacon, but the high levels of potassium are certainly worth mentioning first. Potassium is a vasodilator, meaning that it relaxes blood vessels and reduces strain on the cardiovascular system. This means increased blood flow and oxygenation to parts of the body that need it most, and a reduced chance of developing conditions like atherosclerosis, or suffering from heart conditions like heart attacks or strokes. Potassium also helps to regulate the fluid balance in our body’s cells and tissues, in conjunction with sodium.

Cholesterol Monitoring: Aside from its importance to diabetics, yacon is also important for people who need to control their cholesterol. Research has shown that consuming yacon results in a general lowering of fasting triglyceride and low-density lipoprotein levels. In other words, the fructooligosaccharides that compose yacon help to lower lipid levels and prevent the accumulation of “bad” cholesterol. This aids in the prevention of a wide variety of heart concerns, including coronary heart disease.

Weight Loss Aid: Although this has been hotly debated in certain circles, various researchers claim that eating yacon can help increase weight loss. Since it is not composed of starch (like most tubers), but fills you up, and has a very low level of calories, it is thought to result in overall weight loss. This can also be caused by the slight laxative effect of yacon (perhaps due to its fiber content) and the increased satiety that people feel after eating this sweet plant.

Cancer Prevention: Research has shown that the compounds found in yacon can have inhibitory effects on the growth of cancer cells. While this research is still somewhat preliminary, there is no downside to this possible side effect of adding yacon to your diet!

Liver Health: The liver is the source of glucose in our body, so it makes sense that regulation of glucose through eating yacon would affect our livers in some way. In fact, studies have shown that proper amounts of yacon (particularly when combined with milk thistle) prevent fat accumulation in the liver and maintain proper liver health and function.

A Final Word of Caution: Although it is rare, there have been some reports of allergies to yacon root. Furthermore, the leaves should only be used for tea, because they have been found to be slightly toxic to the kidneys when eaten directly. Other than these two small issues, enjoy yacon, as well as all of the wonderful benefits it can bring to your health!

Nutritional Value of Yacon

As mentioned, yacon tubers are mostly composed of fructooligosaccharides and water. This means that the majority of the carbohydrate sugars cannot be digested by the body, resulting in a very low calorie level and a prevention of excess sugar coming into the bloodstrea. Yacon also helps the body increase its vitamin and mineral absorption of all other foods, so while there aren’t many vitamins and minerals in yacon itself, it is very important for the intake of these essential components of human health. That being said, yacon is still rich in potassium, calcium, and phosphorous.