Tag: Andean tubers

Historically, the Incas fed mashua to their soldiers to curb sexual desire, a practice now supported by studies showing an anti-fertility effect in male rats. The main side effects of mashua are its potential impact on male reproductive function and concerns for pregnant or breastfeeding women.

With some varieties containing up to twice the vitamin C of an orange, mashua is a highly nutritious Andean tuber that deserves a place in your kitchen. Its pungent, peppery taste when raw transforms into a sweeter, more subtle flavor when cooked, making it a versatile ingredient for a variety of dishes. This guide will show you how to eat mashua by exploring different preparation methods and exciting recipes.

According to research, the antioxidant capacity of oca is higher than many other Andean tubers, highlighting its potential as a powerful functional food. This versatile and colorful root vegetable, also known as the New Zealand yam, is packed with vitamins, minerals, and other compounds that contribute to overall well-being, making the health benefits of oca truly noteworthy.

Originally a staple crop of the ancient Incas, the oca vegetable (Oxalis tuberosa) is a brightly colored, nutritious tuber that is gaining popularity among home gardeners and culinary enthusiasts worldwide. Unlike its more famous relative, the potato, oca offers a distinct lemony or nutty flavor, depending on how it's prepared.