Pachyrhizus erosus

Yam bean ( Pachyrhizus erosus ), illustration.

The yam bean ( Pachyrhizus erosus ), also called Benkuang, is a species of the genus of yam bean. It has its origins in Mexico, where it is called jicama ( Nahuatl for " Savory "). Today, it is grown for its tubers and seeds in Africa and Asia. It is a tropical plant with high temperature and water requirements.

Description

The yam bean is up to 5 m long twining, perennial herbaceous plant. It forms - sometimes more than 10 kg - root nodules with diameters up to 40 cm, which it uses as water storage and outlasting. However, it is grown as an annual plant, because the whole plant is harvested for its tubers and re- sown the following year. The long -stalked leaves are pinnate three parts. The broad, rhombic part leaves are toothed or lobed.

The racemose inflorescences hang or stand erect, up to 70 cm long and contain one to five flowers. The corolla is white, bluish purple or coral. The plant forms flat, hairy legumes that are 8 to 14 cm long and contain five to ten seeds. The square seeds have a diameter from 5 to 11 mm and their colors range from yellow to brown to red.

Use

She is known primarily for its edible tuber. She is happy to be eaten by the locals as a snack. Especially in Mexico can be found everywhere, street vendors offering the cut jicama with lime juice, salt and chili sauce into strips. It is extremely juicy, their flavor is slightly earthy - sweet and reminiscent of apples, but tastes a little more neutral and is in consistency similar to a radish. However, this represents only a flavor that reflects the taste of the tuber only inadequate. The power value is about 40 calories per 100 g. Containing calcium, phosphorus, and vitamin C.

The leaves and pods, however, are not edible. Your poisonous seeds can pulverize and then use as an insecticide. The stem has strong fibers and can be used by the production of fishing nets.

In German-speaking countries the term Knoll bean is common, but which is also used for other types of beans.

Swell

• Walter H. Schuster, Joachim Alkämper, Richard Marquard & Adolf Stählin: legumes for grain usage: Kornleguminosen the world, Justus -Liebig- University of Giessen, 1998. Joachim Alkämper: Information for Knoll bean ( Pachyrrhizus erosus ). ( German )