Yam is a perennial herbaceous vine grown for its starchy tubers in many temperate and tropical regions, especially West Africa, South America, the Caribbean, Asia and Oceania. Yam is a root vegetable that is closely related to sweet potatoes. Yam is native to Africa, Asia and the United States and has been cultivated for centuries.
Yam can grow to a length of 15m (49ft) and a height of 7.6cm to 15.2cm (3in to 6in). It can grow to a depth of 1.5m on the ground. Yam tubers have coarse skin and are hard to peel off, but they become soft when heated.
They come in a variety of shapes and sizes; their skin colours are dark brown. The flesh of yam is a much softer substance, having a white colour for mature yam. The taste of a yam depends on its variety. The white yam is starchy and nutty, and not very sweet as some of the other varieties.
Yam is an excellent source of carbohydrates, fibre and antioxidants. It is also an excellent source of vitamin A, C, and B complex, and minerals such as potassium and manganese. Yam has a low glycemic index, is slowly digested and absorbed by the body, and does not cause a rapid rise in blood sugar level.
Yam can be prepared in several ways. They can be baked, boiled, fried, roasted, or mashed. Yam can also be added to soups, stews and casseroles.
Country of Origin
The countries of origin are Nigeria and Ghana.