Wikipedia Article About Ulluco on Wikipedia Ulluco (Ullucus tuberosus) is a plant grown primarily as a root vegetable, secondarily as a leaf vegetable. The ulluco is one of the most widely grown and economically important root crops in the Andean region of South America, second only to the potato. The leaf and the tuberous root are edible, similar to spinach and the potato, respectively. They are known to contain high levels of protein, calcium, and carotene. The major appeal of the ulluco is its crisp texture which, like the jicama, remains even when cooked. Because of its high water content, the ulloco is not suitable for frying or baking but it can be cooked in many other ways like the potato. In the pickled form, it is added to hot sauces.
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| - Wikipedia Article About Ulluco on Wikipedia Ulluco (Ullucus tuberosus) is a plant grown primarily as a root vegetable, secondarily as a leaf vegetable. The ulluco is one of the most widely grown and economically important root crops in the Andean region of South America, second only to the potato. The leaf and the tuberous root are edible, similar to spinach and the potato, respectively. They are known to contain high levels of protein, calcium, and carotene. The major appeal of the ulluco is its crisp texture which, like the jicama, remains even when cooked. Because of its high water content, the ulloco is not suitable for frying or baking but it can be cooked in many other ways like the potato. In the pickled form, it is added to hot sauces.
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| - Wikipedia Article About Ulluco on Wikipedia Ulluco (Ullucus tuberosus) is a plant grown primarily as a root vegetable, secondarily as a leaf vegetable. The ulluco is one of the most widely grown and economically important root crops in the Andean region of South America, second only to the potato. The leaf and the tuberous root are edible, similar to spinach and the potato, respectively. They are known to contain high levels of protein, calcium, and carotene. The major appeal of the ulluco is its crisp texture which, like the jicama, remains even when cooked. Because of its high water content, the ulloco is not suitable for frying or baking but it can be cooked in many other ways like the potato. In the pickled form, it is added to hot sauces.
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