Yacon is a relative of both the sunflower and Jerusalem artichoke grown mostly for its edible tuberous roots, which are crisp and sweet, tasting much like a fruit. It tastes a little like watermelon or apple.
The leaves of Yacon contain compounds which gives tea made from the leaves both prebiotic and antioxidant properties.
The tubers contain a high concentration of a substance called Inulin, (a prebiotic comppound also called FOS or Fructo-oligosaccharides) which is a type of sugar that is not digested yet still tastes sweet, Yacon is useful for diabetic people and dieters. FOS, present at up to 30% concentration in the Yacon syrup made from the tubers, is used as a nutrient by the friendly bacteria in the digestive system and as such is also useful for people with digestive problems. The syrup can be used in place of sugar, honey, agave etc in foods, recipes and drinks.
Other benefits from adding FOS sources to the diet include increased absorption of calcium and magnesium and improved elimination of toxic compounds. This, plus reduction in sugar in the diet, can reduce risk of colon cancers, improve control of blood sugar levels for diabetics, improve dental health and increase bone density, very helpful in reducing risks of osteoporosis.
Yacon is grown commercially mostly in Australia and New Zealand, but is used as a wild food and commercially widely in South America. Unlike many South american root crops it can grow all year round.
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You must always consult an appropriate specialist in order to address your personal requirements.
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