Introduction to yacon yacon yacon is rich in sweet fructooligosaccharides. There is no enzyme in human body to hydrolyze this carbohydrate, so it is difficult to be absorbed by people, and diabetics can also use it. Japanese researchers are developing yacon as a raw material for extracting fructooligosaccharides, and developing a series of processed products, such as pickled products, air-dried tablets and candy. Yacon chips or strips can remain fragile during cooking, so they may become a part of cooking. The edible part of yacon is root block, which looks like sweet potato. Potato pieces are juicy and contain no starch. They are crisp, tender, sweet and refreshing when eaten raw, fried or cooked. Potato pieces and leaves can be processed into drinks. Bud blocks for propagation are located at the root neck in the form of ginger blocks. Head with yellow tongue-shaped petals at the edge. Yacon is cultivated in many countries in the world with different names. After it was introduced into China, it also had several names, such as yacon, Jerusalem artichoke, Saussurea involucrata, ginseng fruit, Argonquiagon and so on. Among them, the names of Argonne and Argonne may come from the transliteration of the local name Argonne. Yacon belongs to Compositae, and it uses some forms of potato. Some people think that the scientific name is "chrysanthemum potato", which belongs to potato and taro vegetables. Yacon originated in the Andes of South America and is a traditional root vegetable of local Indians. Yacon is called "Yagong" abroad, which means "divine fruit". Yacon is a tropical alpine fruit. Fruit trees look like ramie and can grow to 2-3 meters high. When it matures, the top of the branches will blossom one after another, and five beautiful and delicate sunflowers are lovely. The pulp tastes like a pear, juicy, crystal clear, sweet and crisp. It is a low-calorie food, but its carbohydrates are not absorbed by the human body, so it is very suitable for diabetics and dieters. The fructooligosaccharides content of yacon is the highest among all plants. Taking 3-6g fructooligosaccharides every day can reduce the content of toxic and carcinogenic compounds in human feces by more than 40% within 3 weeks. The oligosaccharide content of yacon is 60-70% of dry matter; Fructooligosaccharides are: 1. Promote digestion and regulate gastrointestinal tract; 2. It is a growth promoter of intestinal beneficial flora and produces bifidus factors; 3. Regulate blood, remove hyperlipidemia, and effectively control cholesterol and diabetes; 4. Alleviate and prevent diarrhea; 5. Reduce pathogenic fire and clear toxin, and prevent facial blisters and acne; 6. Improve immunity. The nutrition and efficacy of yacon can regulate blood, reduce blood sugar, blood lipid and cholesterol, prevent and treat hypertension and diabetes, and has obvious health care effect on cardiovascular and cerebrovascular diseases of the elderly. The fructooligosaccharide content of yacon is the highest among all plants, which can help digestion, regulate the stomach, treat dysentery and make defecation smooth. Is the bane of gastrointestinal diseases, anti-inflammatory, diuretic, keep urinary tract unobstructed, reduce stones and carcinogenic toxins, clear liver and detoxify, and can effectively prevent facial acne spots. The pulp tastes like a pear, with thin skin and juicy, crystal clear, sweet and crisp. Can be eaten raw, stewed meat, soup, unique flavor, delicious. It is also a delicacy in restaurants. The yacon is processed into tea, jelly, cakes, drinks and canned food, which is delicious and unique and deeply loved by consumers. The content of fructooligosaccharides in yacon is 60-70% of dry matter, which is the highest among all plants. It is also rich in minerals and trace elements such as calcium, magnesium, iron, zinc, potassium and selenium. Japanese research also found that taking 3-6g fructooligosaccharides every day can reduce the content of toxic carcinogens in human feces by more than 40% within 3 weeks. Yacon carbohydrates are rarely absorbed by human body, which is very suitable for diabetics and dieters. Fructooligosaccharides have the following characteristics: ① digestion and conditioning of gastrointestinal tract; ② It is the growth promoter of intestinal beneficial flora, which produces bifidus factor; ③ Regulating blood, eliminating hyperlipidemia and effectively controlling cholesterol and diabetes; (4) laxatives to prevent and treat diarrhea; ⑤ Reduce pathogenic fire and detoxify, and prevent facial blisters and acne; ⑥ Improve immunity. The edible method of yacon is 1. After the yacon is picked from the soil, as long as the epidermis is washed and peeled off, it can be eaten directly as fruit. If it can be stored for two or three days after picking, it will increase the sweetness. 2. If chicken stew with yacon or ribs is used as soup, it will become a winter nourishing dish for aborigines; 3. It is also a good way to cook various dishes according to local eating habits. Now, more manufacturers have taken a fancy to this market, and they have developed yacon tea, yacon jelly, yacon cake and so on. Taking yacon as raw material, people can taste different flavors of yacon. 5. Fried pork. The fried yacon is more pure in sweetness, even the shredded pork seems a little sweet. It's appetizing with a bowl of white rice. 6. Steaming and stewing yacon is also a good cooking method, especially for winter tonic. Put a few slices of yacon in the sparerib soup and stew it together. The soup will be more fragrant and delicious, and it can also play the role of appetizing and strengthening the spleen. 7. Another way is to chop the yacon into biscuits. Because it is sweet, it becomes a delicious tea spot without sugar, which is also in line with the concept of modern urbanites pursuing natural green and healthy food. Precautions for eating yacon yacon contains a chemical component, namely tannin, also known as tannic acid. Yacon will turn brown when exposed to the air after being cut and peeled. The reason for discoloration is that due to oxidation, quinone polymers produced by phenols in tannins form brown pigments, that is, melanin. In order to prevent discoloration, peeled and cut yacon can be soaked in clear water to isolate it from the air, which can prevent oxidation discoloration. I hope I can help you. Have a nice day!