Yacón is a plant that produces crisp, sweet tasting, tuberous roots. It has been traditionally grown for over a thousand years in the Andean countries from Colombia to northern Argentina.

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It was used by the Incas. In Peru, people eat yacón because of its nutritional properties—few calories and low sugar levels. In Bolivia, yacón roots are eaten by people with diabetes or other digestive and renal disorders. In Brazil, the dried leaves are used to make yacón tea, said to be antidiabetic.[2]