Every season, we look forward to the appearance of yacon tubers in the market. It’s a valuable food crop rich in potassium, calcium and phosphorus. Syrup derived from the plant can be used to sweeten food.
The tubers are naturally sweet—they lower blood sugar because the sweet chemicals in them aren’t absorbed by the body. They also help prevent fat accumulation in the liver. As a food crop, yacon doesn’t contain a lot of minerals and vitamins, but it promotes the absorption of other substances.
Today, it is grown in South America, China, Korea, Japan, Australia and New Zealand. It’s often ignored by marketgoers here because it looks unattractive. Vendors should post a sign enumerating its health benefits, as well as the different ways it can be prepared.
It’s best to eat yacon fresh, with or without other vegetables. Here are some ways to prepare it:
Peel and cut it into chunks or strips, put it in the fridge to cool and serve cold. It’s sweet and refreshing as a snack or appetizer.
If you’re preparing some fresh drink using a juicer, add it as one of the ingredients, along with cucumber, carrots, beets and pineapple juice.
Mix strips into salads, and boost the flavor of lumpia and sprouts by adding it to the mix.
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