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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 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 ...
Yam harvesting is labor-intensive and physically demanding. Tuber harvesting involves standing, bending, squatting, and sometimes sitting on the ground depending on the size of mound, size of tuber, or depth of tuber penetration. Care must be taken to avoid damage to the tuber, because damaged tubers do not store well and spoil rapidly.
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9 comments Toggle Proposed edits to oca page subsection. 7.1 Updated version of Oxalis tuberosa. 8 Like a baked potato with sour cream. 2 comments. ... 10 Size of tubers.
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