Ullucus tuberosus
Ulluco, Olluco
Explore the size, hardiness, soil, light, edible uses and harvest period of Ullucus tuberosus.
General Information
Plant Properties
Growth conditions
Moist
Sand (light) Loam (medium)
Acidic Neutral Alkaline
Full sun
Usage properties
Leaves, Root
None
Description
Cooked Ulluco tubers are starchy and have a slimy texture, with a length of up to 8 cm. Ulluco is an important food crop in South America and can be used in the same ways as potatoes, as they have a similar taste when cooked or baked. In the Andes, a popular dish called 'chuño' is made by alternately freezing and drying the tubers. The tubers contain about 14% carbohydrates, 1-2% proteins, low fat, and fiber, and are rich in vitamin C with approximately 23 mg per 100 g of fresh weight. They can be well stored and remain good for up to 12 months in cool conditions. The leaves of Ulluco can be eaten both raw and cooked, although they have a slimy texture and are not very exciting. They contain about 12% protein in dry weight.