Arracacha, an important commercial crop and a popular food item in South America is a root vegetable that has its origins in the Andes. It is known by different names in various parts of the world – as Batata baroa in Brazil, virraca in Peru, apio criollo in Ecuador and venezuela, and white carrot in England. The most important part of the arracacha plant is its starchy taproot that produces a unique distinctive aroma and flavor when cooked. The taste of arracacha is defined as a mild combination of cabbage, celery and roasted chestnuts. The roots can be boiled and used in the same way as potatoes in soups, stews, side dishes, gnocchi, dumplings, pastries etc. It is easily digested and so it is made into soups and purées and given to babies, small children and elderly people.
Arracacha is one of the most nutritious root vegetables, which is high in many nutrients that are highly beneficial for human health. It is a good source of carbohydrates, dietary fiber and proteins. It is also rich in various nutrients such as vitamin C, calcium, iron and P-carotene. The size of the starch granules are small, which makes the vegetable easier to digest.Arracacha is packed with flavors and it is one of the best tasting root vegetables found in the… Click To Tweet
Arracacha helps with weight loss
Arracacha contains complex carbohydrates and helps your stomach stay fuller for a longer period of time. This helps in preventing hunger pangs and in avoiding binge eating. If you are on a weight loss diet, adding arracacha to your meals is a great way to lose weight.
Arracacha for diabetes
With high dietary fiber, it is good food for a diabetic patient. It can provide an alternative for carbohydrate portion in the diet of a diabetic patient.
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Although similar to potatoes and sweet potatoes, the popularity of arracacha has not spread beyond South America, Caribbean and a few parts of the Central America. This vegetable has a short shelf life and the best way to store it is to wrap it in cling film and keep it at a temperature between 3 degrees and 12 degrees Celsius. During storage, the sweetness of the roots increase probably due to the hydrolysis of starch into sugars. The roots can be baked, boiled or fried and they release a distinctive aroma while being cooked. Arracacha is packed with flavors and it is one of the best tasting root vegetables found in the world.