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Chemical composition
The chemical composition of yacon varies depending on factors such as location, farming, the growing season, harvest time and the post-harvest temperature.

Yacon tubers consist mostly of water and carbohydrates. The water content is about 70% of fresh weight. Therefore, the energy value is low. The dry matter is composed of out of 40-70% of fructooligosaccharides. Inulin, a low-polymerization β(2-1)-oligosaccharide is the main fructooligosaccharide in yacon. These oligosaccharides are known to be nontoxic, non-digestible and sweet. There are also 15-40% simple sugars as sucrose, fructose and glucose. The most abundant minerals in yacon are calcium and potassium. In addition, yacon juice is rich in free essential amino acids. Dry basis

ND Not determined

Carbohydrate was estimated by the difference FOS Fructooligosaccharides

ND Not determined

Special compounds
Yacon tubers are rich in bioactive compounds, which occur naturally in both the leaves and the roots. Most of the beneficial effects reported from consumption of this tuberous plant result from the presence of such compounds.

The major antioxidative compounds in yacon are chlorogenic acid and L-tryptophan. Yacon contains also different phenolic compounds. The phenolic compounds enable epiphytic bacterial growth with very specific metabolic properties, inhibiting the attack of pathogens. Polyphenols found in yacon leaves and bark produce an acrid and astringent flavour, as well as impart a typical odour. Polyphenols are also substrates for the enzymatic browning of damaged tissues in yacon root, giving it a greenish or black colour due to a condensation reaction of polyphenol compounds with amino acids and the enzymatic polymerization of polyphenols.