10 Graine Jícama, pois patate, Pachyrhizus erosus

Jícama, Potato pea, pachyrhizus erosus |

Pachyrhizus erosus, sometimes called Jicama, or Potato peas, is a plant in the family of Fabaceae.

We consume his Tubercule, in particular in Mexico, in Central America and in Southeast Asia. It comes in the form of a light brown bulb but is not one. His skin is not edible. The flesh is juicy, crunchy and sweet, with a slight taste of chestnut. It is eaten raw in salad, or cooked like a potato.

10 Seeds

In Indonesia, it is called Bengkuang, in the Philippines, Singkamas, at Vietnam, Củ ậu or Củ Sắn, in Cambodia , ដំឡូងរលួស / dɑmlɔoŋ rəluəh / or ប៉ិកួៈ ~ ប៉ិ គក់ / peʔkŭəʔ /1, au laos, ມັນ ເພົາ man phao2 and, in Thailand, มัน แกว Man kaew3.

The Seeds of Pachyrhizus Erosus contain approximately 0.5 % Rotenone Pure and 0.5 % Rotenoid and saponins, which prohibits their consumption by humans although they could be an interesting source of oil and vegetable proteins. Reduced in powder These seeds are used as insecticide to fight against pests from Rice such as Sitophilus Oryzae (Charançon du rice) and Corcyra Cephalonica (Rice pyral)4.

 Contents subject to the CC-BY-SA license 3.0. Source : Article Pachyrhizus Erosus by Wikipedia in French (AuthorS)