This MedLibrary.org supplementary page on Yam bean is provided directly from the open source Wikipedia as a service to our readers. Please see the note below on authorship of this content, as well as the Wikipedia usage guidelines. To search for other content from our encyclopedia supplement, please use the form below:
Related Sponsors
| Jicama | ||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
 |
||||||||||||||||
| Scientific classification | ||||||||||||||||
|
||||||||||||||||
| Species | ||||||||||||||||
|
Pachyrhizus ahipa |
Pachyrhizus is a small genus of five or six species of tropical and subtropical plants growing from large, often edible taproots.
Contents |
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 that is characterized by a wrapped and herbaceous stem and a ligneous base. It has white and lila flowers, pods grow from 10 to 20 cm in length and beans with a high protein content (32%). Each plant has two or more tubercles from 15 to 25 cm in length that are succulent, sweet and rich in starch and protein (9%). They are consumed both raw and cooked. The leaves (20 to 24% protein) and pods are also edible. This plant prospers in acid soils in South America's tropical rainforests. It is cultivated by the 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 and goitenyo in characteristics and uses. Unlike the jícama, it is not a vine and it grows up 2000 meters in the highest Bolivian 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 0-8165-1324-4
- National Center for Home Food Preservation - Using and Preserving Jicama
- ITIS 26823
- Nutrition Facts
- Nice
Wikipedia content modification information:
- This page was last modified on 20 July 2008, at 08:41.
Wikipedia Authorship and Review
Wikipedia content provided here is not reviewed directly by MedLibrary.org. Wikipedia content is authored by an open community of volunteers and is not produced by or in any way affiliated with MedLibrary.org.
Wikipedia Usage Guidelines
This article is licensed under the GNU Free Documentation License. It uses material from the Wikipedia article on "Yam bean".
The URL for this specific entry is:
All Wikipedia text is available under the terms of the GNU Free Documentation License. (See Copyrights for details). Wikipedia® is a registered trademark of the Wikimedia Foundation, Inc.