Yam bean

Yam bean is a common name for plants in the genus Pachyrhizus that are grown for their edible tubers in South and Central America, Asia, and Africa. The three major species of yam beans are Pachyrhizus erosus, Pachyrhizus ahipa, and Pachyrhizus tuberosus.

Description

Yam beans are herbaceous, perennial vines that are cultivated for their large, tuberous roots. The plants have trifoliate leaves and produce blue or white pea-like flowers. The roots of the plant are large and can weigh up to 20 kg. They are crisp and sweet, similar to an apple, and can be eaten raw or cooked.

Cultivation

Yam beans are typically grown in tropical and subtropical regions. They prefer well-drained soil and full sun. The plants are usually propagated from seeds, which are sown in the early rainy season. The roots are harvested 4-6 months after planting.

Uses

The roots of the yam bean are a popular food item in many countries. They are often eaten raw in salads, or cooked in soups and stews. The roots can also be dried and ground into a flour, which is used in baking. In addition to their use as food, yam beans also have medicinal properties. They have been used in traditional medicine to treat a variety of ailments, including diabetes, high blood pressure, and digestive disorders.

Species

There are three major species of yam beans:

• Pachyrhizus erosus, also known as the jicama, Mexican yam bean, or Mexican turnip, is the most widely cultivated species. It is native to Mexico and Central America, but is now grown in many other parts of the world.

• Pachyrhizus ahipa, the Andean yam bean, is native to the Andean region of South America. It is less widely cultivated than P. erosus, but is still an important food crop in some areas.

• Pachyrhizus tuberosus, the Amazonian yam bean, is native to the Amazon basin. It is the least widely cultivated of the three species, but is still grown in some parts of South America.

See also

• Tuber
• Root vegetable
• Pachyrhizus

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