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    Home»Vegetables»Top 10 benefits of Arracacha
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    Top 10 benefits of Arracacha

    By s mSeptember 13, 2016Updated:July 21, 2017No Comments5 Mins Read
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    arracacha-arracacia-xanthorrhiza

    Arracacia xanthorrhiza (commonly called Peruvian Parsnip, Peruvian Carrot and White Carrot) is a caulescent and herbaceous plant native to Andes of the Apiaceae /Umbelliferae family. It is cultivated as a perennial plant.  It is sweet and nutty tasting root vegetable with smooth white skin. The young leaves and stems are sometimes consumed as greens or added to salads. This plant performs great in well-drained soils.

    The plant is a stout, caulescent and herbaceous herb, bearing ovate, dark green to purple, tripinnate leaves each measuring 1-3 cm long and broad. It bears oval shaped purplish to maroon flowers. The edible tuberous root is 2 and 10 inches (5-25 cm) long and 1-2 inches (2-6 cm) in diameter. Its flesh ranges from white, yellow and purple. The stems are green, cylindrical and smooth. Fruits are one seeded, oblong measuring up to 10 mm long and 2-3 mm across.

    History

    Arracacha is originally from Andes. It is also available in various Central and South American countries such as Brazil, Peru, Venezuela, Dominican Republic, Ecuador and Puerto Rico. This plant is also cultivated in Japan, North America and Europe. Recently it got introduced in the some parts of Australia. Arracacha was grown since at least 1903 in Puerto Rico. In the late 1800s, Arracacha was introduced to Brazil. Arracacha was introduced in 1910 to Puerto Rico.

    Nutritional Value

    100 grams of Arracacha provides 0.505 grams of protein, 0.28 grams of total fat, 1.3 grams of ash, 26.7 grams of carbohydrate and 0.85 grams of dietary fiber. It grants 9 mg of Iron, 4.3 mg of Vitamin B3, 23 mg of Vitamin C, 63.05 mg of Magnesium, 0.1 mg of Thiamin and 50 mg of Phosphorus.

    Arracacha Image Gallery
    Arracacha-plant Arracacha-plant
    Arracacha-root Arracacha-root
    Arracacha-seedlings Arracacha-seedlings

    Health Benefits of Arracacha

    Arracacha is acknowledged as one of the nutritious root vegetables found in the world. It is rich in carbohydrate, mineral and vitamin contents which is essential to maintain human health. The starch found in this vegetable is beneficial to the old people and small children. It has low amount of calories. The studies show that it helps to reduce the chances of cancers such as breast cancer, lung cancer and colon cancer.

    1. Chronic ailments

    Iron helps to treat the chronic ailments such as chronic diseases of excretory and intestinal system and renal failure anemia. Iron is essential for the functioning of various processes in the body’s system such as circulatory system. (1)

    1. Pregnancy

    During pregnancy, the lack of iron increases the chances of premature birth or underweight newborn. The babies who are prematurely born experience various health problems in cognitive development and delayed growth. The study shows that the intake of iron supplements reduces the chances of underweight new born by 8.4 percent. (2)

    1. Cardiovascular ailments

    Vitamin B3 maintains the balance between triglycerides and cholesterol levels which has positive effect on the heart health. It is also able to lower atherosclerosis which is the harmful arteries hardening that leads to the heart diseases.

    It also reduces the histamine production and inflammation with the improvement of circulation. Vitamin B3 reduces the chances of reoccurrence of heart attack or cardiac arrest in those who had already experienced. (3)

    1. Pellagra

    The deficiency of Vitamin B3 experiences the health ailments such as digestive problems, weak muscles, pellagra or skin irritation. The people with these problems should increase the intake of Vitamin B3 in their diet. (4)

    1. Treats gout

    Vitamin C helps to reduce the chances of gout which is the condition where big toe is afflicted. The big toe becomes painful, inflamed and stiff due to the formation excess uric acid to crystals in the joints. The study shows that the intake of Vitamin C in 1000-1499 mg regularly reduces the chances of gout by 31%. (5)

    1. Treats cancer

    The high intake of fruits and vegetables minimizes the chances of cancer of various types. The study shows that the high intake of vitamin C reduces the chances of mouth, lung, vocal chords, rectum, throat, colon, stomach and esophagus cancers. (6)

    1. Assist cardiac function

    Vitamin B1 assists in neurotransmitter acetylcholine production which transfers the messages between the muscles and nerves. It enhances the cardiac functions. The deficiency of Vitamin B1 can interrupt in the cardiac functions. The people with congestive heart failure should be provided Vitamin B1 daily for a week so that it shows some improvement in their conditions. Vitamin B1 helps to prevent heart disease. (7)

    1. Enhance mood

    Vitamin B1 enhances the body’s ability and acts as the anti-stress vitamins. Lack of energy contributes to the poor motivation and mood. Vitamin B1 enhances the mood and defends the body against anxiety and depression. It has positive effect on the brain. It eliminates the inflammation and maintains the brain functions. It also maintains the healthy nerves function which is responsible to control anxiety, stress and enhancing mood. (8)

    1. Assist digestion

    Arracacha is well known for the supplements of baby food. In South America, the herbal puree is regarded as an excellent baby food. The herbal puree cooked with the use of Arracacha is provided to the babies as it is digestible due to the presence of small starch grains. For the older people, it could be sweetened or made savory. It is an excellent source of calcium, starch, Vitamin A and iron.

    1. Lose weight

    The study shows that it is found in the weight loss regime. Arracacha possess complex carbohydrates like potatoes. The foods rich in calories keep the stomach full for a long time which helps to avoid binge eating and hunger pangs.

    References:

    http://www.vitaminsestore.com/arracacha-benefits-reviews-side-effects-and-dosage/
    http://www.cabi.org/isc/datasheet/6973
    http://ecocrop.fao.org/ecocrop/srv/en/cropView?id=3386
    https://www.cultivariable.com/instructions/how-to-grow-arracacha/
    http://www.wisegeek.com/what-is-arracacha.htm
    http://www.onlyfoods.net/arracacha.html
    https://sites.google.com/site/knowyourvegetables/know-your-arracacha

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    Arracacha Facts

    Arracacha Quick Facts
    Name: Arracacha
    Scientific Name: Arracacia xanthorrhiza
    Origin Originally from Andes. It is also available in various Central and South American countries such as Brazil, Peru, Venezuela, Dominican Republic, Ecuador and Puerto Rico.
    Colors White (Root)
    Shapes Long, thin, spindle; Length: 2 and 10 inches (5-25 cm); Diameter: 1-2 inches (2-6 cm) (Root)
    Flesh colors White, yellow or purple
    Calories 104 Kcal./cup
    Major nutrients Iron (112.50%)
    Vitamin B3 (26.88%)
    Vitamin C (25.56%)
    Carbohydrate (20.54%)
    Magnesium (15.01%)
    Health benefits Chronic ailments, Pregnancy, Cardiovascular ailments, Pellagra, Treats gout
    More facts about Arracacha
    Name Arracacha
    Scientific Name Arracacia xanthorrhiza
    Native Originally from Andes.
    It is also available in various Central and South American countries such as Brazil, Peru, Venezuela, Dominican Republic, Ecuador and Puerto Rico.
    Common/English Name Arracacha, Peruvian Parsnip, Peruvian Carrot, White Carrot
    Name in Other Languages Aymara: Lakachu;
    Bolivia:-
    Spanish, Quechua: Arracacha;
    Qeuchua: Racacham;
    Brazil (Portuguese): Batata–Apio;
    Tupi: Batata- Tupinambá;
    Chile: Lacache;
    Columbia:-
    Muzo: Arocueche;
    Paez-Coconuco: Guaud;
    Chocó Indians: Pacucarrá;
    Kamsá: Yengó;
    Spanish: Zanahoria;
    Cuba: Arracacha;
    Ecuador (Spanish, Quechua): Arracacha;
    Spanish: Zanahoria;
    French: Arracacha;
    Latin America (Spanish): Arrecate;
    Peru: Arracacha;
    Puerto Rico: Apio;
    Venezuela (Ayoman): Aricachi;
    Timote: Kiu-Tits
    Plant Growth Habit Stout, caulescent and herbaceous
    Soil Well-drained
    Plant Size Height: 0.5-1.2 m
    Lifespan Perennial
    Root Long, thin, spindle; Length: 2 and 10 inches (5-25 cm); Diameter: 1-2 inches (2-6 cm)
    Root skin Smooth
    Root color White
    Flesh color White, yellow or purple
    Flavor/aroma Slightly sweet and nutty
    Stem Green, cylindrical and smooth
    Leaf Ovate, dark green to purple, tripinnate; Length and Breadth: 1-3 cm
    Flower Oval, purplish to maroon
    Fruit shape & size Oblong, one seeded, Length: 10 mm, Across: 2-3 mm
    Health Benefits
    • Chronic ailments
    • Pregnancy
    • Cardiovascular ailments
    • Pellagra
    • Treats gout
    • Treats cancer
    • Assist cardiac function
    • Enhance mood
    • Assist digestion
    Calories in 100 gm 104 Kcal.
    Major Nutritions Iron, Fe 9 mg (112.50%)
    Vitamin B3 (Niacin) 4.3 mg (26.88%)
    Vitamin C (Ascorbic acid) 23 mg (25.56%)
    Carbohydrate 26.7 g (20.54%)
    Magnesium, Mg 63.05 mg (15.01%)
    Vitamin B1 (Thiamin) 0.1 mg (8.33%)
    Phosphorus, P 50 mg (7.14%)
    Calcium, Ca 31.7 mg (3.17%)
    Total dietary Fiber 0.85 g (2.24%)
    Protein 0.505 g (1.01%)
    Precautions   
    • The intake of roots in excessive amounts may turn the individual skin to yellowish.
    • One should consult a physician if experienced any adverse effects.
    How to Eat
    • The roots are consumed boiled or used as an ingredient in stews, soups, dumplings, side dishes, gnocchi, purees and pastries.
    • The roots are added to stews of meat, vegetables and cheese.
    • In Brazilian cuisine, hot and mashed Arracacha is used with egg yolks and butter to prepare a dish called Souffl é de.
    • In Minas Gerais, Arracacha is used instead of potato to prepare a dish named gnocchi.
    • In Costa Rica, chopped Arracacha is fried with minced onions and meat and used as a filler in tortillas de maize.
    • Arracacha is used as an ingredient in the baby food and instant soups.
    • The leaves and stems are prepared as celery either raw or cooked in salads.
    • The root is used as a thickener for fast food or baby food.
    • It is used as an additive in the food diet.
    • Arracacha can be baked, fried and boiled.
    • In Brazil, dried Arracacha is added to the dehydrated soups.
    • The starchy tubers or roots are consumed like other root vegetables.
    • It is used to add a flavor and color to various dishes.
    • Roots are used to make biscuits, fried chips and coarse flour.
    • It is used to make purees and soups which is good for babies and children.
    Other Facts
    • The name Arracacha is derived from a native South American language, Quechua.
    • The roots are also called White Carrots.
    • It has four times more calcium than potatoes.
    • The plants of Arracacha plants are mostly grown in domestic gardens.
    • It is planted with food crops such as coffee, potatoes, maize and beans.
    • In the Southern Hemisphere, the harvest season is January to September.

    Arracacha Scientific Classification

    Scientific Name: Arracacia xanthorrhiza

    Rank Scientific Name & (Common Name)
    Kingdom Plantae (Plants)
    Subkingdom Tracheobionta (Vascular plants)
    Superdivision Spermatophyta (Seed plants)
    Division Magnoliophyta (Flowering plants)
    Class Magnoliopsida (Dicotyledons)
    Subclass Rosidae
    Order Apiales
    Family Apiaceae/Umbelliferae (Carrot family)
    Genus Arracacia E.N. Bancroft (Arracacia)
    Species Arracacia xanthorrhiza E.N. Bancroft (Arracacha)
    Synonyms
    • Arracacha esculenta DC.
    • Arracacia andina Britton
    • Arracacia esculenta DC.
    • Arracacia xanthorrhiza var. andina (Britton) S. Knudsen, Sørensen & Hermann         
    • Bancroftia decipiens R.K.Porter
    • Bancroftia xanthorrhiza Billb.
    • Conium arracacia Hook.
    Nutritional value of Arracacha
    Serving Size: 100 g

    Calories 104 Kcal. Calories from Fat 2.52 Kcal.

     

    Proximity Amount % DV
    Water 74 g N/D
    Energy 104 Kcal N/D
    Protein 0.505 g 1.01%
    Total Fat (lipid) 0.28 g 0.80%
    Ash 1.3 g N/D
    Carbohydrate 26.7 g 20.54%
    Total dietary Fiber 0.85 g 2.24%

     
    Minerals Amount % DV
    Calcium, Ca 31.7 mg 3.17%
    Iron, Fe 9 mg 112.50%
    Magnesium, Mg 63.05 mg 15.01%
    Phosphorus, P 50 mg 7.14%
    Potassium, K 2.25 mg 0.05%

     
    Vitamins Amount % DV
    Water soluble Vitamins
    Vitamin B1 (Thiamin) 0.1 mg 8.33%
    Vitamin B3 (Niacin) 4.3 mg 26.88%
    Vitamin C (Ascorbic acid) 23 mg 25.56%
    Fat soluble Vitamins
    Vitamin A, RAE 1.76 µg 0.25%

    *Above mentioned Percent Daily Values (%DVs) are based on 2,000 calorie diet intake. Daily values (DVs) may be different depending upon your daily calorie needs. Mentioned values are recommended by a U.S. Department of Agriculture. They are not healthbenefitstimes.com recommendations. Calculations are based on average age of 19 to 50 years and weighs 194 lbs.
     
    Source: books.google.com
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