The plant family Arracacha is particularly diverse in South America. However, the wild species most closely resembling arracacha are known from Ecuador and Peru. Nowadays, the main countries which produce arracacha are Colombia, Brazil, Ecuador and Venezuela. The plant grows west of the Andes at altitudes varying from 600 to 3,600 meters, but optimally between 1,800 and 2,500 meters elevation. Arracacha is intolerant in very low-freezing temperatures or very hot temperatures above 25 °C. It thrives in deep, well-drained, fertile sandy soils rich in organic matter. (1)
The use of arracacha in food, whether for direct consumption or for processed products, can be explained in terms of three characteristics: starch content and quality, colour and flavour. (2) Arracacha starchy root is popularly eaten as a food item in South America and in several Central American countries. The roots are eaten boiled or as an ingredient in soups and stews, as purees, side dishes, in dumplings, gnocchi (a kind of pasta), pastries, flour, biscuits, roasted and fried in slices or strips. Very often, arracacha’s roots are used in stews comprised of all kinds of meat and vegetables like potatoes, tomato, onion, yucca, peas, lima beans etc. and cheese. The stews are called cocido (in Columbia, Venezuela), sancocho in some areas of Columbia, chupe (in Peru) and locro (in Peru, Ecuador). The leaves look like parsley leaves and have long petioles with weakly developed basal sheath. They are used like celery in cooked or raw salads, therefore they are usually called ‘Creole celery’ in some areas of Venezuela. The blanched tender, young stems are also edible and usually used in salads or as cooked greens. (1)
Composition of arracacha per 100 g edible portion was reported as energy 103–105 calories, moisture 73–75 %, protein 0.11–0.9 %, fat 0.2–0.36%g, carbohydrates 24.7–28.70 %, ﬁbre 0.75–0.95 % K 2.1–2.4 mg, Ca 29.2–34.2 mg, Phosphorus 45–55 mg, Magnesium 62.1–64 mg, Iron 8–10 mg, thiamine 0.1 mg, niacin 4.15–4.45 mg, vitamin A 1.75–1.77 mg and ascorbic acid (Vitamin C) 22–24 mg. (1)
Boiling at 99.5 °C for 20 minutes was found to be the best method to cook arracacha root due to a high retention of total phenolics, carotenoids and antioxidant capacity in comparison to oven cooking at 200 °C for 45 minutes and microwave cooking at 800 W for 5 minutes. (1)
Patients who suffer from kidney disease can easily consume arracacha powder because it doesn’t provide any proteins. According to a recently published study (2016) there is enough evidence to suggest that low protein diet retards progression of chronic kidney disease with good appetite and nutritional status and a slowly progressive chronic kidney disease at an early stage. Additionally, a low protein diet can be prescribed at final stage of chronic kidney disease if the appetite and nutritional status of the patients are good. (3)
Arracacha is a highly caloric food, since it provides plenty of carbohydrates. Additionally, the provided vitamins and minerals make it a high-quality food. It can be consumed by the children, the elderly and convalescent individuals. Evidence shows that the useful life of arracacha, regarding the physicochemical, nutritional and microbiological aspects, can be established at 7 days under refrigeration for fresh-cut arracacha. Thus, in case you cannot find fresh arracacha, you can consume the arracacha powder to get advantage of its quality nutrients. (4)
Arracacha is a natural, nutritional food, not a miracle drug. More evidence is needed to evaluate the benefits and side effects of Arracacha Powder as it has not been reviewed by the FDA. Alovitox Naturals products are not intended to treat, diagnose, cure or prevent any disease.
Pregnancy and breast-feeding: There is not enough reliable information about the safety of taking Arracacha if you are pregnant or breast feeding. We recommend pregnant and nursing women avoid use or consult their doctor for complete approval prior to use.
Ingredients:Organic Arracacha Root.
Origin: We source our organic Arracacha from Oxapampa in the Peruvian Andes.
Suggested Use: As an ingredient for desserts, snacks, confectionery and baked goods. Partial substitute for other flours such as wheat
No Artificial Colors
Our Source Certifications: USDA Organic, EU organic, JAS organic, HACCP, KOSHER, Halal, Fair Trade
Storage: Reseal bag after opening. Store in a cool, dry and dark place.
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