2020年6月29日 · Sometimes called the “lost crop of the Incas,” the oca is a colorful, delicious alternative to regular potatoes and yams. What is oca? Well, it's not a fruit, but rather a starchy winter ...

Oxalis tuberosa is a perennial herbaceous plant that overwinters as underground stem tubers. These tubers are known as uqa in Quechua, [1] oca in Spanish, yams in New Zealand and several other alternative names. The plant was brought into cultivation in the central and southern Andes for its tubers, which are used as a root vegetable.

2022年1月14日 · Here are 12 to get you started, but keep coming back—we’ve got a feeling our G&D community will think up even more ways to use this magical mystery root. A brief introduction to our favorite Peruvian tuber, and recipes for how to prepare oca for any occasion.

2015年3月26日 · I’ve tasted a lot of oca, particularly through this winter as we evaluated several hundred new varieties grown last year. I think that there are three important components of oca flavor: sweetness, acidity, and density.

Nutritional analysis indicates that oca root, a health promoting tuberous root veg cultivated commercially in South America and New Zealand, boasts nutrients like vitamin C, iron, zinc, flavonoids, B vitamins, and fiber. Oca is also low in calories. Unpeeled oca contains a significant amount of oxalic acid.

2007年8月1日 · Like the potato, oca is one of the most important root crops of the Andes. It produces small, rough tubers that can be used in a variety of ways and have a range of flavors. Unlike the potato, however, oca has been largely ignored outside of South America, but it is gaining some interest in recent years.

Oca is arguably the next most adaptable to temperate climates after the potato. Tubers are small, mostly 2-4 inches in length, but amazingly colorful. Cooked, they are somewhat similar to potato, but softer and often with a more acidic flavor. Yields are best in …

Oca is a South American tuber with a lemony taste and pretty leaves. In warm climates Oxalis tuberosa (Oxalidaceae) is a perennial herbaceous plant and can overwinter as underground stem tubers known as uqa in Quechua. The plant is traditionally cultivated in the central and southern Andes for its tubers, which are used as a root vegetable.

Oca is power house of energy and carbohydrate. It contains beta-carotene which supplies pro-vitamin A to the human body, liver converts it into vitamin. Eating oca is a superb way to strengthen your immune system and liver. Moreover this veggie also has vitamin B6, vitamin C, potassium and fiber with it. Health benefits of Oca Energy booster

2024年3月16日 · Oca (Oxalis tuberosa) is a perennial edible that overwinters as underground stems similar to sweet potatoes. Oca has been a dietary staple of the Andes region for centuries, and you can grow it at home and enjoy it raw, cooked, or pickled.