| Pachyrhizus | |
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Scientific classification 
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| Kingdom: | Plantae |
| Clade: | Tracheophytes |
| Clade: | Angiosperms |
| Clade: | Eudicots |
| Clade: | Rosids |
| Order: | Fabales |
| Family: | Fabaceae |
| Subfamily: | Faboideae |
| Clade: | Millettioids |
| Tribe: | Phaseoleae |
| Subtribe: | Glycininae |
| Genus: | Pachyrhizus Rich. ex DC. (1826) |
| Species[1][2] | |
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| Synonyms[2] | |
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Pachyrhizus is a genus of flowering plants in the legume family, Fabaceae. It includes five or species of herbs and subshrubs native to the tropical and subtropical Americas, ranging from northern Mexico to northwestern Argentina. Typical habitat is seasonally-dry tropical forest and thicket, often at forest margins, in scrub vegetation, and in open grassy areas.[2] Plants in the genus grow from large, often edible taproots.
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El poder de la jícama
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Tallado de Tortuga en Jicama
Transcription
a powerful root a remedy for various diseases cajtzot in Nahuatl indian lenguage Yuyati in Zapotec lenguage Jícame as Coras say Mehen-chicam as the Mayans say shigan in Popolucas lenguage Xaca-tea as the Huichol say and then has several names hispanicized as aricoma arboloco (creazytree) This sounds very good arboloco a combination of tree and crazy arikuma chiruguaro yacon or yacoma the Polish I do not know that deal of the root with the Polish puhe taraca yacumpi pelenga the scientific name is Pachyrhizus erosus Enough with prehispanic and strange names give me the recipe This interesting to me but that is rubbed or what? It used for many things including Very bailed it is to lose weight this is what I like simply extract some juice jicama and take it on an empty stomach every day you only have to download these slices these bellies and these parties you do not want to see We not want to see how to get rid of them? yes, exactly first wash skin jicama the peel so that it is only the white root and that the departe into pieces and put into the extractor or into the blender jicama juice with lemon juice It used for weight loss also decreases the discomfort of gout, of the uric acid is vasodilatador and myocardiotonic helps our heart muscle beat more strongly, more vigorously it detox the kidneys and also helps to remove the problems of the bronchi the combination of jicama with pear juice It serves to remedy hemorrhoids taken, its clear for late menstruation or irregular you can take jicama juice, a daily cup on an empty stomach for two weeks before the planned date of menstruation It is also used against constipation because it contains enough fiber and it can also serve as a home remedy for hypothyroidism down, down, down to bad cholesterol and triglycerides you can eat fresh and cooked as oriental make rich ... it serves to remove heat from the body a salad of jicama pretty cool it removes the feeling of warmth of our bodies if you liked this video let make click I like it sign on my channel institutocomenius and share your experiences with herbs healing and folk or home remedies we will integrate the experiences to the next videos if you liked the video share it with who you think could be more interested or to whom it can help in his/her life I put here, I like and I already signed up Bye!
Jícama
The jícama /ˈhɪkəmə/ or yam bean (P. erosus) is a vine widely grown for its large (10–15 cm diameter and up to 20 kg weight), spherical or elongated taproot. After removal of the thick, fibrous brown skin, the white flesh of the root can be eaten cooked or raw. Crisp, moist, and slightly sweet, the flesh draws comparison with that of the apple. The plant produces seeds that are comparable to lima beans, and that are sometimes eaten when young in places where the jicama is native.[3] The mature seeds contain high levels of rotenone, a chemical used as an insecticide and pesticide.[4] The remainder of the jícama plant is very poisonous.[5]
Jícama comes from the New World; the name jícama is used in Central / South America. Today, pachyrhizus erosus is grown throughout Asia. In China, the root is known as cold potato; in Malaysia, sengkuang; in Indonesia, bengkoang; in the Philippines, singkamas; in Thailand, mankew. It is eaten raw and used in stir fried dishes.[6]
Pachyrhizus tuberosus
Goiteño, nupe, jacatupe or Amazonian yam bean (Pachyrhizus tuberosus) is an annual vine that is characterized by a wrapped and herbaceous stem and a ligneous base. It has white and lilac flowers, pods from 10 to 20 cm in length and beans with a high protein content (32%). Each plant has two or more tubercles from 15 to 25 cm in length that are succulent, sweet and rich in starch and protein (9%). They are consumed both raw and cooked. The leaves (20 to 24% protein) and pods are also edible. This plant prospers in acid soils in South America's tropical rainforests. It is cultivated by the native peoples of the Amazon Rainforest.
Ahipa
The ahipa, ajipa, or Andean yam bean (Pachyrhizus ahipa) is very similar to the jicama and goitenyo in characteristics and uses. Unlike the jícama, it is not a vine and it grows up 2000 m above sea level in the highest Bolivian mountains. The root is smaller and more elongated. It is little known outside of the Andes, where it is mostly grown for personal or local consumption. In the 19th century, British scientists introduced ahipa to the West Indies, where it is also enjoyed by the residents of those islands.[7]
All three above Pachyrhizus species are popular cultivated varieties, mainly jicama or P. erosus, which is common in the US as imported jicama, while another species, P. palmatilobus, is less agreeable in taste.[8]
References
- ^ ILDIS Version 6.05
- ^ a b c "Pachyrhizus Rich. ex DC". Plants of the World Online. Royal Botanic Gardens, Kew. Retrieved 13 September 2023.
- ^ Hunter Johnson Jr. (September 1983). "Jicama". UC Davis Extension. Archived from the original on 2011-11-25. Retrieved 2011-11-09.
- ^ "Jicama - Facts & History".
- ^ Elaine M. D'Sa (September 2004). "Using and Preserving Jicama". National Center for Home Food Preservation.
- ^ Longmeimei YouTube channel: Archived at Ghostarchive and the Wayback Machine: 生长在黄土中却洁白如雪，既是清脆的水果也是甘甜的蔬菜, retrieved 2021-07-08
- ^ *Vietmeyer, N. (1992). "Forgotten roots of the Incas". In N. Foster; L. S. Cordell (eds.). Chilies to Chocolate. University of Arizona Press, Tucson. ISBN 0-8165-1324-4.
- ^ "Jicama nutrition facts". Retrieved June 9, 2013.
- "Pachyrhizus Rich. ex DC". Integrated Taxonomic Information System.
- "Yambean (jicama), raw". Nutrition Facts.
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This page was last edited on 14 October 2023, at 22:17