Pachyrhizus
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Pachyrhizus is a small genus of five or six species of tropical and subtropical plants growing from large, often edible taproots.
Jícama
The jícama (IPA [ˈhiːkəmə]) or yam bean (P. erosus) is a vine widely grown for its large (10-15 cm diameter and up to 20 kg weight), spherical or elongated taproot. After removal of the thick, fibrous brown skin, the white flesh of the root can be eaten cooked or raw. Crisp, moist, and slightly sweet, the flesh draws comparison with that of the apple.
Goitenyo
Goiteño, nupe, jacatupe or Amazonian yam bean (Pachyrhizus tuberosus) is an annual vine with wrapped and herbaceous stem, from ligneous base. White or lila flowers, pods with 10 to 20 cm in length and beans with high contents of proteins (32%). Each plant has two or more tubercles, 15 to 25 cm in length, succulent and sweet, richs in starch and protein (9 %), that are consumed in fresh form (crude) or cooked. The leaves (proteins 20 to 24 %) and pods can be used for the human feeding too. This plant prospers in South America's tropical rainforests, on acid grounds. It is cultivated into their gardens by native peoples of the Amazonia who practice shifting horticulture.Ahipa
The ahipa or ajipa or Andean yam bean (Pachyrhizus ahipa) is very similar to the jicama nd goitenyo in characteristics and uses. Unlike the jícama, it is not a vine and it grows up 2000 meters in the bolivian highest mountains. The root is smaller and more elongated. It is little known outside of the Andes, where it is mostly grown for personal or local consumption. In the nineteenth century, British scientists introduced ahipa to the West Indies, where it is also enjoyed by the residents of those islands (Vietmeyer 1992).References and external links
- Vietmeyer, N. "Forgotten roots of the Incas", in Chilies to Chocolate, N. Foster & L. S. Cordell, eds. University of Arizona Press, Tucson, 1992. ISBN 0-8165-1234-4
- [National Center for Home Food Preservation - Using and Preserving Jicama]
- [ITIS 26823]
- [Nutrition Facts]
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