Food for thought...inexpensive, easy to find (local fruit stand) and easy to cook..cut into wedges, french fry style, drizzle with evo, bake for 20 minutes at 375°....DELICIOUS!!. ** I do not peel the skin.** The Japanese yam is a sweet yam variety that is only distantly related to the potato. It is root vegetable and a member of the Dioscoreaceae family, which houses predominantly perennial herbaceous vines. The yam is essentially the tuber part of the plant, most often storing nutrients and energy in the form of carbohydrates and water, which sustains the plants growth and ability to survive adverse conditions. Description/Taste The Japanese yam is unlike a Sweet potato in its skin color and flesh. Its roughly oblong in shape with a thin rusted red colored skin and a densely textured cream colored flesh. The flesh is dry, starchy and subtly sweet. The skin retains the bitter flavor of the root and it is recommended to remove it prior to eating. Nutritional Value The nutritional value of the yam is principally as a source of carbohydrates, though if eaten in large quantities it can provide a substantial amount of protein, thiamin and vitamin C.
Posted on: Sat, 25 Oct 2014 20:14:06 +0000
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