Growing Yacon Root

The Andean area of South America, specifically Bolivia and Peru, is home to the tuberous root vegetable yacon root, formally known as Smallanthus sonchifolius. Its close relatives include sunflowers and Jerusalem artichokes, with which it shares a family tree (Asteraceae).
The yacon plant's edible tuberous roots resemble watermelon or jicama in flavor and have a refreshingly sweet and crisp texture. Fruitooligosaccharides (FOS) are the carbohydrates responsible for the sweetness; they are a natural sweetener that does not substantially increase blood sugar levels.
Because of this, yacon root is a favorite among diabetics and those watching their calorie intake.
The possible health benefits of yacon root are as well-known as its sweet flavor. In terms of digestive health, the FOS in yacon root can be useful because of its prebiotic characteristics, which encourage the growth of good bacteria in the stomach. In addition, yacon syrup or powder can be used as a sugar substitute in a variety of recipes by certain people.
Although yacon root is usually healthy, some people may experience bloating or gas if they eat too much of it because of the high fructose level. It is recommended to take yacon root in moderation and to consult a healthcare professional if you have any concerns or pre-existing health conditions. This applies to any meal or supplement.