Yacon

At a Glance

Common name

Yacon

Scientific name

Smallanthus sonchifolius

Family

Asteraceae

Region

Andes / South America

Plant part

Tubers, Leaves

Caffeine

Caffeine Free

Evidence

Limited

Safety review

Safety information on file

Botanical Description

A tall perennial with large broad hairy lanceolate green leaves, small yellow daisy-like composite flowers, and a cluster of plump brown tuberous storage roots at the base; the tubers are used.

Also known as: Bolivian Sunroot, Peruvian Ground Apple

Historical Background

Yacon has been an Andean food and drink since pre-Columbian times, its sweet crisp tubers eaten fresh or dried and brewed into a gentle, low-calorie, prebiotic tea. Treasured for its natural sweetness, it offers a caffeine-free cup with a modest blood-sugar tradition.

Earliest recorded uses: Andean traditions since pre-Columbian times; a sweet, crisp tuber and root tea.

Traditional Uses

These uses document historical traditions and do not imply proven effectiveness.

Flavor & Aroma

Aroma: Sweet, mild, slightly earthy, fresh

Tea Preparation

Modern Evidence

Yacon has a tradition as a sweet prebiotic and blood-sugar-friendly tea; preclinical and small trials show fructooligosaccharide (FOS) prebiotic and modest glucose-modulating activity. Clinical evidence is limited; it is not a treatment for diabetes, obesity, or any disease, though it remains a gentle, naturally sweet cup.

Evidence levels describe the state of research for the traditional use discussed here, not a recommendation. Historical use does not imply effectiveness.