Arracacia xanthorrhiza Health effects and herbal facts
Arracacia xanthorrhiza is a root vegetable originally from the Andes, somewhat intermediate between the carrot and celery. Its starchy taproot is a popular food item in South America where it is a major commercial crop. The name arracacha was borrowed into Spanish from Quechua raqacha, and is used in the Andean region. The plant is also called apio or apio criollo in Venezuela and Ecuador, virraca in Peru, and mandioquinha or batata-baroa in Brazil. It is sometimes called white carrot in English, but that name properly belongs to white varieties of the common carrot. The leaves are similar to parsley, and vary from dark green to purple. The roots resemble fat short carrots, with lustrous off-white skin. The interior may be white, yellow, or purple.
Economic importance of Arracacia xanthorrhiza
|Human food||starch vegetable|
- SOUTHERN AMERICA
- Caribbean: West Indies
- South America
|Chemical||Plant part||Low ppm||High ppm|