Yams
Though Americans and Canadians often refer to sweet potatoes as yams, they are actually two entirely different plants. Yams are one of the most widely consumed vegetables in the world, common in South American, African, Oceanic and West Indian cuisine. One of the oldest known plant foods, they have been cultivated since 50,000 BC in Africa and Asia.
Depending upon the variety, yams come in a variety of colors from white, to yellow, to purple. Its thick skin may be white, brown or even pink. Yams have a very starchy and slippery texture and when cooked, will either be creamy or firm, depending upon the variety. Their taste is deeply earthy and just slightly sweet.
Yams are high in vitamins C and B6, potassium, manganese and fiber while being low in saturated fat and sodium. Yams have a lower glycemic index than potatoes, making them a better option for diabetics. Yams are known to replenish fast-twitch fibers and West Indians use it as a recovery technique after sprinting.
Prepare yams like you would other starchy vegetables. Pan fry or roast them along with onions, mushrooms and other slow-cooking vegetables. Season them with spices like coriander, cinnamon, cumin and cayenne. Cooked yams’ earthy flavor is the perfect pair for dark red meats, like venison and lamb.
Source: www.wikipedia.org, www.whfoods.org
Image by Mark Knobil available under the Creative Commons Attribution 2.0 license.
Though Americans and Canadians often refer to sweet potatoes as yams, they are actually two entirely different plants. Yams are one of the most widely consumed vegetables in the world, common in South American, African, Oceanic and West Indian cuisine. One of the oldest known plant foods, they have been cultivated since 50,000 BC in Africa and Asia.
Depending upon the variety, yams come in a variety of colors from white, to yellow, to purple. Its thick skin may be white, brown or even pink. Yams have a very starchy and slippery texture and when cooked, will either be creamy or firm, depending..
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