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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 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 tuber may grow into the soil up to 1.5 m (5 ft) deep. [1] The plant disperses by seed. [1] The edible tuber has a rough skin that is difficult to peel but readily softened by cooking. The skins vary in color from dark brown to light pink.
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 ...
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 ...