Tag: Elephant yam

Elephant foot yam, also known as suran or jimikand, is a tropical tuber grown primarily in Africa and Asia, and while not as common as potatoes, it is indeed available for purchase in the United States. Enthusiasts of international cuisine can find this versatile root vegetable in a variety of forms, from fresh to frozen or powdered.

Over 75% of the world’s yams are produced in Africa, but the elephant yam is a tropical tuber crop gaining popularity globally for its potential health benefits. This nutrient-rich vegetable, also known as suran or jimikand, is celebrated for its high fiber content and unique phytochemicals that contribute to overall wellness.

The konjac plant, a traditional food in many East and Southeast Asian cuisines, is known by several distinct names in the English-speaking world. While 'konjac' is the most widely recognized term, its scientific and common aliases reflect both its unique appearance and its primary component, glucomannan.

Over 90% of all domestically produced konjac in Japan comes from Gunma Prefecture. The konjac plant is known by a variety of other names, including konnyaku, elephant yam, devil's tongue, and voodoo lily. This versatile root is prized in Asian cuisine for its unique texture and high fiber content.

With approximately 25-28 grams of carbohydrates per 100-gram serving, the elephant yam is not considered keto friendly, despite being rich in fiber and other nutrients. Understanding its macro breakdown is crucial for anyone following a strict low-carb, high-fat ketogenic diet.

According to recent nutritional data, a 100-gram serving of cooked elephant yam can provide over 800 mg of potassium, making it a highly significant source of this essential mineral. This amount is substantially more than many other common high-potassium foods.

With a history stretching back over a thousand years in East Asian cuisine and medicine, konjac is known by many names. This unassuming tuber, often processed into low-calorie flour and noodles, is packed with soluble fiber and has been gaining popularity in Western diets. But what is the other name for konjac, and what makes it such a special ingredient?

Elephant yam, also known as suran or jimikand, contains irritating calcium oxalate crystals that can cause a burning sensation in the mouth and throat if not prepared correctly. While this starchy tuber is praised for its nutritional benefits, it is crucial to understand what are the disadvantages of elephant yam and how to mitigate potential risks.

Historically used in Asian cuisine and medicine for over 2,000 years, the humble konjac root contains a powerful, active component known as glucomannan. This water-soluble dietary fiber is responsible for the plant's remarkable health benefits and unique culinary applications.

Elephant foot yam, or Jimikand, has been used in Ayurvedic medicine for centuries, but improper preparation can cause adverse reactions. While a nutritious vegetable, it is essential to understand the potential side effects of eating Jimikand to ensure a safe and pleasant culinary experience.