Ahipa

Pachyrhizus ahipa

root · prebiotic

A crunchy, sweet white tuber, the Andean cousin of jicama, eaten raw or stir-fried.

Origin

Andes (Bolivia, Argentina)

Where to find it

A few farmers in the valleys of Bolivia and northwestern Argentina still grow it; it is sometimes sold at the markets of these valleys.

Season (United States)

all year round

Preparation

Only the tuber: the seeds and pods contain rotenone, which is toxic.

Molecules

In small amounts, not counted Fructans (inulin, FOS) · Insoluble fibers

Did you know?

It is a legume: the plant fixes nitrogen from the air, like beans.