Purple Yams are the most popular vegetable in Japan. They have been cultivated since ancient times and they were first introduced into Europe during the 16th century. Today, there are over 2 million acres of purple yams grown worldwide! Most of them come from South America, but some are grown in China and India too. The Japanese prefer these plants because they grow well under their hot climate, so it’s no wonder why they’re so popular here!
The color of purple yams varies depending on where they’re grown. Some are very pale yellowish-orange, while others are deep red or even black. There is no real difference between the two colors except for the shade of their appearance. The only thing that makes one better than another is how much sugar they contain and whether or not they’ve been processed with chemicals before being eaten. These differences make them quite expensive, especially if you want to eat them fresh every day!
Taro is a small tree native to Africa. It grows up to 3 feet tall and produces large pods containing seeds. When ripe, the pod splits open and releases its contents: the seeds inside. The taste of taro differs greatly depending on which part of the plant it comes from; some are bitter, while others are milder tasting. Taro is usually eaten raw or cooked, though many people like to add other ingredients such as salt or vinegar to improve its flavor.
It’s often used in making jam or jelly.
Purple yams and taro plants have a long history, dating back several centuries and originating from Africa. They are closely related despite their differences in appearance and taste. They are both members of the morning glory family (convolvulaceae), which is where they get their alternate name, the “wild sweet potato”. This is not the same species as the sweet potato that is cultivated by humans.
Purple yams are purple on the outside and white on the inside, which resembles a common potato in appearance. The taste of purple yam is often compared to that of a sweet potato. Because they are high in sugar content, they taste best when eaten while still raw. Aside from their nutritional value, some people prefer them over sweet potatoes because they contain less starch and a lower glycemic index.
Taro is distinguished by its hairy, perennial root and large leaves. Its taste is bland and starchy, making it the perfect candidate for being used as a vegetable in many different types of recipes. It’s often boiled, baked or fried and can be added to various soups and stews. When choosing taro, you want to pick one that’s firm all the way through and has no cracks or blemishes. It should not give off a strong smell.
Purple yams and taro contain various vitamins and minerals that are essential for human survival. They are both good sources of vitamin C, B6, iron and potassium. They also contain isoflavones, a kind of phytonutrient that has various health benefits. These include lowering cholesterol levels, reducing the risk of osteoporosis and alleviating menopausal symptoms in women. However, even with all these benefits, you shouldn’t apply this knowledge as an excuse to eat unlimited amounts of these foodstuffs.
You shouldn’t overeat anyway because there are also negative health effects that come with that, it’s all about moderation in everything.
These delicious plants have been a part of various cultures for hundreds of years, and will probably remain a part of human sustenance for many more centuries to come. They’re not only great sources of nutrition, but they can also be tasty and fun to eat as well. Give them a try and let your imagination run wild when it comes to preparing them!
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Sources & references used in this article:
Roots and tuber crops as functional foods: a review on phytochemical constituents and their potential health benefits by MB Borela – Journal of Nutrition & Food Sciences, 2018 – Longdom Publishing SL
Collection and Cultivation of Organic Root Crops in Support to Organic Agriculture Philippines by A Chandrasekara, T Josheph Kumar – International journal of food …, 2016 – hindawi.com
Philippine Yam (Dioscorea spp.) tubers phenolic content and antioxidant capacity by CT Miranda, VT Corales, MA Acebedo – kjna.ubru.ac.th
Development of functional foods in the Philippines by DF Cornago, RGO Rumbaoa… – Philippine Journal of …, 2011 – researchgate.net
Evaluation on the Sensory Preference and Microbiological Properties of Street Vended Ice Cream by EM Tecson-Mendoza – Food Science and Technology Research, 2007 – jstage.jst.go.jp