In addition, yacon could be a source of inulin for use in sucrose-free foods for diabetics. As noted, the high-fructose sugars produced from inulin might also eventually compete with other, less-efficient sources.
Yacon is usually eaten raw. The sweet, crunchy tuber is often chopped and added to salads, imparting flavor and texture. The tubers are also consumed boiled5 and baked. In cooking, they stay sweet and
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Lost Crops of the Incas: Little-Known Plants of the Andes with Promise for Worldwide Cultivation . Washington, DC: The National Academies Press,
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