Yam has a high carbohydrate content (low in fat and protein) and provides a good source of energy. Unpeeled yam has vitamin C. Yam, sweet in flavour, is consumed as boiled yam (as cooked vegetable) or fufu or fried in oil and then consumed. It is often pounded into a thick paste after boiling and is consumed with soup. It is also ground into flour for use in the paste’s production. Its medical function as a cardiac stimulant is related to its chemical components, which include saponin and sapogenin alkaloids. Its usage as an industrial starch has also been proven, since the quality of some species may give the same amount of starch as cereals.
Yams are consumed as cooked starchy vegetables. They are often boiled and then mashed into a sticky paste or dough, but they may also be fried, roasted, or baked in the manner of potatoes or sweet potatoes.
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| Weight | 2 kg |
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