Yacon balances lack of calories with a rather high concentration of potassium, fundamental for daily energy needs, and replaces ordinary sugars with an "exceptional" sugar, inulin, which does not raise blood glucose levels, making it ideal for those who suffer from diabetes. The sugar (FOS) contained in the Yacón is precious because it is not metabolized by the body, passing through the digestive tract undamaged. From its chemical composition the main mineral salts are detected in large percentages, such as, for example, iron, magnesium, phosphorus and many others, as well as about twenty amino acids.
Organic Yacón slices are mildly sweet with a wholesome taste similar to dried apples. Is a particularly valuable health food. It contains inulin, a complex sugar that breaks down slowly into fructooligosaccharides (FOS), which promotes healthy probiotics. A single serving of dried Yacón slices offers 60% of your daily recommended dosage of vitamin C.
Our Yacón syrup is handmade with ancient cooking techniques that retain all health properties of Yacón. In order to avoid oxidation and contaminations that may alter the fruit, is treated with thermal passages which avoid the use of additives, often used in Yacón syrups from abroad.
The fruit is pressed and the juice is then boiled up to concentrate itself in order to give life to a sweet dark brown syrup. The syrup contains fructooligosaccharides (FOS), a probiotic that helps intestinal micro flora.It can be used directly in meals and desserts as a sweetener.
The Yacón powder it is a thin and sweet powder that is extremely easy to handle. You can add it to drinks, fruit preparations, puddings, spoon desserts or cakes. It is a good substitute for sugar in all desserts and has a very particular taste. It can also be used raw and cooked has it preserves very well.
It is indicated for everyone looking for replacing sugar and is particularly valuable for vegetarians, sportsmen, to lose weight, in case of diabetes or anemia.
Our dry Yacón leaves (TISANA) heated at 160 ° C for 20 minutes, have a total phenolic content of about 1.96 to 9.69 times higher than that un-boiled leaves and an antioxidant capacity from 1.98 to 4.07 times higher than that unboiled Yacón leaves.
The caffeic acid content is from 2.13 to 3.64 times always higher than those not dried.