Yacon

A tuberous root crop (Smallanthus sonchifolius) native to the Andes, cultivated by Andean farmers for centuries for its sweet, crisp, watery tubers, which are eaten raw or used to produce a syrup, distinguishing it from most root crops that are cooked. Its sweetness comes largely from fructooligosaccharides rather than ordinary sugars, giving it a lower usable calorie content than most sweet foods, a property that has drawn interest as a health food ingredient. The crop remains concentrated in the Andean region, particularly Peru, Ecuador and Bolivia, though small-scale cultivation has spread to parts of Asia and elsewhere in recognition of its novelty and nutritional profile.