Katil

Eriosema chinense

root

Small starchy tubers, traditionally eaten raw, cooked or roasted.

Origin

From India to China and northern Australia

Season (United States)

all year round

Preparation

The tubers are washed and peeled; roasted or boiled, they cook for about twenty minutes.

Molecules

In small amounts, not counted Insoluble fibers

Did you know?

Dried, they contain 30% starch.