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12022-05-11T11:25:19-07:00Jessica Manriquez7a01046c42e42f088710b11e860bb302d9a1bc26Smallanthus sonchifolius: The Superfood of the AndesAmanda Lin56Smallanthus sonchifolius is a plant that in recent years has gained a lot of traction internationally. Its ability to store sugars in the form of carbohydrates has resulted in a very profitable market for yacón cultivators. People have begun looking at this food as a healthier alternative to sugars which has in turn led to its global expansion. A food that was once limited to exist within the Andes has now expanded to other continents. Yacón's human impact has been a part of South American culture for thousands of years, as it is believed to have originated before Incan times. During this time period yacón's consumption was limited to religious events; today however, it is a food that is consumed globally. Apart from its sweet tuberous roots, other parts of the plant that are edible are the leaves and the flowers. Together these attributes allow yacón to be known as one of the superfoods from the Andes. By Jessica Manriquez and Amanda Lin #yacónplain2022-05-29T21:45:21-07:00Amanda Lin351a984f2f13af36387e431ad4c1bf4e2fe6442b
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12022-05-27T10:04:27-07:00Tuberous storage root5plain2022-05-27T10:33:47-07:00Storage roots can be up to 25 cm long and 10 cm wide. Their bark is usually brown but may be purple, pink, or cream. The storage tissue can be cream, yellow, pink, or purple.
