Description
Oca uses are similar to a potato i.e. oca can be boiled, baked or fried. In Mexico, oca is commonly sprinkled with salt, lemon and hot pepper and eaten raw. It is also made into pickles with vinegar. In the Andes, the tubers are placed in the sun for a few days, to sweeten them.
New Zealand yam facts
Oca is rich in vitamin C (66% of daily value) helps in fighting infections and stabilizing immunity. It is also rich in iron (up to 70% of the daily value) and hence helps in improving hemoglobin levels. It can be consumed by pregnant and lactating woman. Oca is very low in calories, about 30 Kcal/100 g, making it a healthy weight loss food as well.
Oca is a good replacement for potatoes. It can be steamed, stir-fried, or baked. Moreover, it is a richer nutrient source as it contains oxalic acid; hence the scientific name Oxalis tuberosa which helps in binding calcium and improving bone health.
New Zealand Yam is cultivated as potato but its tubers are smaller and are from a family called Oxalis. New Zealand yam is second in agricultural importance after potato. It is a great source of phosphorus, carbohydrates, iron, amino acids which enhance the health, functions of muscles, nails, organs, skin and hair.
