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Yacon (Smallanthus sonchifolius) is a distant relative of the sunflower with edible tubers and leaves. It is commonly grown and consumed throughout the Andean region. Locally, the tuber is often chopped and added to salads, and are also consumed boiled or baked. Yacon roots contain important quantities of potassium and antioxidants. The unique market potential for yacon in the U.S. is as a dietetic fiber due to its unique carbohydrate composition. Most other roots and tubers store carbohydrates as starch – a polymer of glucose; yacon stores carbohydrate as fructooligosacaride (FOS) – a polymer composed mainly of fructose. Yacon has a strong potential in international markets as an ingredient in diet, diabetes, and colon-related heath food products. Dried yacon root powder contains 50-70% (dry basis) FOS and low
Yacon syrup, pressed from the roots, has a sweet flavor, and is used as an alternative glucose free sweetener and prebiotic with few calories. Other benefits noted with FOS supplementation include increased production of beneficial short-chain fatty acids such as butyrate, increased absorption of calcium and magnesium, and improved elimination of toxic compounds. Preclinical studies indicate an increase in bone density after consumption of FOS. In addition, the beneficial effects of FOS on the presence of Bifidobacteria suggest an improved absorption of vitamins, such as the B complexes. Yacon leaves carry only traces of FOS, but diabetic preclinical studies resulted in lowering glucose levels in blood. Compounds identified in yacon leaves (sesquiterpene lactone and flavenoids) have fungicide and antioxidant properties.
ELF provides yacon as a powder and dried slices.
Disclaimer: These statements have not been evaluated by the FDA and are not intended to be a substitute for professional medical advice, nor is this information meant to diagnose, treat, cure, or prevent any disease.
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Organic Yacon
proportion of simple sugars (e.g., glucose, fructose and sucrose).
The human body has no enzyme to hydrolyze FOS, so it passes through
the digestive tract unmetabolized, providing few calories, a marketing
strength for dieters and diabetics. Yacon also acts as a prebiotic.
The undigested portion of yacon serves as food for “friendly” bacteria,
such as Bifidobacteria and Lactobacillus species, in the colon. Clinical
studies have shown that administering inulin can increase the number
of these friendly bacteria in the colon while simultaneously reducing
the population of harmful bacteria. 
