|
Yacon Nutrient Composition
Nutrient
|
100 gr. Fresh root
|
|
Energy
|
54 Kcal
|
|
Water
|
87 %
|
|
Protein
|
0.30 %
|
|
Fat
|
0.30 %
|
|
Carbohydrates
|
12.5 %
|
|
Calcium
|
23 mg
|
|
Phosphorus
|
21 mg
|
|
Iron
|
0.30 mg
|
|
Riboflavin
|
0.11 mg
|
|
Niacin
|
0.34 mg
|
|
Yacon Nutrient Composition
(dry basis)
|
Nutrient
|
%
|
|
Dry
matter
|
11.50
|
|
Total
carbohydrates
|
10.60
|
|
Fructans
|
6.20
|
|
Glucose
|
0.34
|
|
Fructose
|
0.85
|
|
Sacarose
|
1.40
|
|
Protein
|
0.37
|
|
Fiber
|
0.36
|
|
Lipids
(mg/100g)
|
24
|
|
Calcium
(mg/100g)
|
9
|
|
Phosphorus
(mg/100g)
|
24
|
|
Potassium
(mg/100g)
|
228
|
|
|
Yacon Syrup Composition
|
Variable
|
Nutrient
|
|
Dry
matter
|
11.50
|
|
pH
|
4.4 – 4.5
|
|
Brix
degrees
|
76
|
|
Moisture
|
24 %
|
|
Reducing
sugars
|
18%
|
|
Saccharosa
|
14.5%
|
|
Fructooligosaccharides
|
45%
|
|
Density
(g/cm2)
|
1.366
|
|
Calories
(100 gr.)
|
225
|
|
Protein
|
1.0 – 1.3
|
|
Fiber
|
|
|
Lipids
(mg/100g)
|
|
|
Calcium
(mgr/100g)
|
|
|
Phosphorus
(mg/100g)
|
|
|
Potassium
(mg/100g)
|
|
|
Approved Fructo-oligosaccharide uses
in food
|
Food
|
Level of Use
%
|
|
Acidophilus
milk
|
2
|
|
Bars
|
4.6 - 13.6
|
|
Baby foods
|
0.1 - 3.6
|
|
Beverages
|
1.2
|
|
Biscuits
|
3.6
|
|
Cakes
|
1.6 - 3.6
|
|
Confectionery
|
5
|
|
Cookies
|
2.5 - 3.3
|
|
Crackers
|
1.7 - 3.3
|
|
Flavored and
unflavored milk
|
0.4
|
|
Hard candy
|
6.7
|
|
Ice cream
|
1.5
|
|
Jam and
jellies
|
0.9
|
|
Muffins
|
3.6
|
|
Ready to eat
cereals
|
3.3 - 15.4
|
|
Sorbet and
sherbet
|
1.4
|
|
Soup
|
0.4
|
|
yogurt
|
1.3
|
|
