Oca was a staple for Quechua and Aymara people of Andean Highlands in South America for centuries. It was introduced in England in 1829 and almost replaced potato to fight the Great Starvation in Ireland at that time. It is very popular in New Zealand where it is known as yam. Always peel Oca before cooking! It tastes good roasted, boiled or sautéed and served like potato. It can be added to stews and soups. Not to be consumed by people suffering from gout.
Oca is rich in vitamins C, B2, anthocyanins and flavonoids. Its antioxidants prevent geing of skin, hair and nails and vitamins boost immune system while fighting inflammations. It is also a great source of zinc, iron and dietary fibers, great allies in easing digestive transit.
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|Description :||Orange Peruvian Oca
|Origin :||Brittany, France
|Certification :||Euro Organic|
|Size :||A La Carte|
|Min. Weight :||0.2 KG|
|Est. # of Fruits :|
|Est. # of Unique Fruits||1|
|* # of fruits is only an estimation that may change from time to time. On the other hand, we make sure that minimum weight is respected.|