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Crunchy organic yacon slices Dried not fried!
Crunchy organic yacon slices are high in fibre and are a good source of Vitamin C and iron. A deliciously sweet snack, add-on to your salad or accompaniment to any meal.
What is yacon?

The scientific name for yacon is Smallanthus sonchifolius. The plant is part of the Asteraceae family, more informally known as the ‘Sunflower family’. You can recognize it as a member of this family from the bloom of its bright yellow flowers. Yacon is originally from the Andean region of South America, but it grows well in the rich soil of the Azores.

Why does yacon have such a sweet taste?

It is the taste of the (soluble) fiber called inulin, the most beneficial nutrient in yacon. Inulin is a naturally occurring storage carbohydrate in plants. When eaten, inulin works as a prebiotic. Prebiotics are typically non-digestible fiber compounds which stimulate growth and activity of beneficial intestinal bacteria populations native to the colon. These desirable bacteria have an important function in maintaining intestinal health.

The activity of inulin as a prebiotic has been widely proven by numerous studies, not only through the positive changes in the composition of the microbial population, but also through the generation of short chain fatty acids.

The human digestive tract cannot digest fibers like inulin, but these non-digestible fibers are fermented by the microbiota in the colon. Short chain fatty acids (SCFA's) are the end-products of this fermentation process and are absorbed in the bloodstream, through which they contribute to human (intestinal) health throughout various processes in the body:

  • Increasing dietary mineral absorption (bone health promotion)
  • Improvement of bowel function (anti-constipation effect)
  • Increased secretion of satiety hormones (weight management)
  • Effects on local and systemic immune system (reduction of allergy and inflammation)
  • Increased colonization resistance against pathogens (reduced risk of intestinal infections)
  • Lowering of plasma triglycerides and LDL cholesterol (reduced risk of cardio-vascular disease)
  • Vitamin synthesis1

1 Gertjan Schaafsma and Joanne L. Slavin. 2014. Significance of inulin fructans in the human diet.

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