Species: Smallanthus sonchifolius
Common Names: Llacón, llakuma, Aricoma, aricona, Llacjon, puhe, taraca, jacón, jícama, jíquima, jiquimilla, llacoma, racón.
The Peruvian Yacón (Llacon) grows at altitudes under 9,300 feet high, in climates that are warmer and more humid than those in which other tubers usually grow. Yacón usually grows in small farm orchards in mountains valleys. The area of the crop has not expanded much in recent decades. In some Andean valleys, yacón is sold at market fairs
The Peruvian Yacon has a crunchy texture like a water chestnut and is,refreshingly sweet and juicy. Left in the sun, its sweetness intensifies, and it can be eaten as a fruit, consumed in drinks, syrups, cakes or pickles or instir-fries.Though packed with sugar, its principal appeal to the health conscious lies in the fact that the sugar in question is mainly oligofructose, which cannot be absorbed by the body.That means yacon is naturally low-calorie -- a jar of yacon syrup contains half the calories as a same-sized jar of honey -- and its sugar does not raise blood glucose levels. In addition, oligofructose promotes beneficial bacteria in the colon. Certain modern health products, such as so-called bio-yogurts, have oligofructose added to achieve the same effect, but yacon already has that quality naturally. "It's a diet food and a diabetic food.
The yacon’s oligofructose properties were discovered. by ancient peruvians but the modern medicine found out that if the leaves are used in tea, it has the effect of avoiding the peaks that you have when eating sugary or starchy food, when your blood sugar level goes up violently, one of the biggest problems of a diabetics person. who have high blood sugar levels and whose bodies do not produce or properly use insulin, a hormone that would normally be released to process food.
It appears that the tea lessens the (sugary) peaks.
Research has proven that is beneficial for those with hypertensi