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Oca is cultivated primarily for its edible stem tuber, but the leaves and young shoots can also be eaten as a green vegetable. Mature stems can be used similarly to rhubarb. [13] Andean communities have various methods to process and prepare tubers, and in Mexico oca is eaten raw with salt, lemon, and hot pepper. [3]
The tubers that display both yellow and purple hues demonstrate a considerably higher vitamin C concentration, with a range of 0.9 to 3.36 mg/g dry matter. [18] In comparison, potatoes, a more commonly known tuber, have a lower vitamin C content, with a range of 0.27 to 0.87 mg/g dry matter. [ 24 ]
The tuber is the primary edible part, but the leaf is also used and is similar to spinach. [4] They are known to contain high levels of protein, calcium, and carotene. Ulluco was used by the Incas prior to the arrival of Europeans in South America. [5] The scrambling herbaceous plant grows up to 50 cm (20 in) high and forms starchy tubers below ...
The fleshy, juicy edible tubers of the oca (O. tuberosa) have long been cultivated for food in Colombia and elsewhere in the northern Andes mountains of South America. It is grown and sold in New Zealand as "New Zealand yam" (although not a true yam), and varieties are now available in yellow, orange, apricot, and pink, as well as the ...
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Internally, a tuber is filled with starch stored in enlarged parenchyma-like cells. The inside of a tuber has the typical cell structures of any stem, including a pith, vascular zones, and a cortex. [citation needed] The tuber is produced in one growing season and used to perennate the plant and as a means of propagation. When fall comes, the ...
A yam crop begins when whole seed tubers or tuber portions are planted into mounds or ridges, at the beginning of the rainy season. The crop yield depends on how and where the sets are planted, sizes of mounds, interplant spacing, provision of stakes for the resultant plants, yam species, and tuber sizes desired at harvest.
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