you can also add
Yacon is rich in inulin and fructooligosaccharides (FOS), prebiotic fibers that support digestive health, and contains significant quantities of antioxidants including phenolic compounds. The tubers are low in calories while providing modest amounts of vitamin C and potassium.
About
Yacon (Smallanthus sonchifolius) is a tuberous root vegetable native to the Andes Mountains of South America, particularly Peru, Colombia, and Ecuador. The plant belongs to the Asteraceae family and produces edible tubers that resemble sweet potatoes in appearance but possess a distinctly crisp, watery texture and mild, subtly sweet flavor reminiscent of watermelon or jicama. Yacon tubers have beige or brown skin with white, yellow, or purple flesh depending on the variety. The plant is also cultivated for its leaves, which are used in traditional herbal preparations, particularly in South American folk medicine.
Culinary Uses
Yacon is consumed raw as a refreshing snack, typically sliced or cubed, showcasing its crisp texture and delicate sweetness. In its native regions, yacon is incorporated into fruit salads, fresh beverages, and sometimes lightly cooked in stir-fries or roasted preparations, though prolonged cooking diminishes its characteristic crispness. Yacon syrup, extracted from the tubers through a concentration process, serves as a low-glycemic sweetener in desserts, beverages, and as a table syrup. The leaves are traditionally brewed into tea for their purported digestive and medicinal properties.