https://www.gardenology.org/w/index.php?action=history&feed=atom&title=Ulluco 2026-04-10T09:54:48Z Revision history for this page on the wiki MediaWiki 1.43.0 https://www.gardenology.org/w/index.php?title=Ulluco&diff=10333&oldid=prev 2007-10-20T16:03:03Z

<p></p> <p><b>New page</b></p><div>{{Taxobox<br /> | color = lightgreen<br /> | name = Ulluco<br /> | regnum = [[Plant]]ae<br /> | divisio = [[Magnoliophyta]]<br /> | classis = [[Magnoliopsida]]<br /> | ordo = [[Caryophyllales]]<br /> | familia = [[Basellaceae]]<br /> | genus = &#039;&#039;[[Ullucus]]&#039;&#039;<br /> | species = &#039;&#039;&#039;&#039;&#039;U. tuberosus&#039;&#039;&#039;&#039;&#039;<br /> | binomial = &#039;&#039;Ullucus tuberosus&#039;&#039;<br /> | binomial_authority = Caldas<br /> }}<br /> <br /> &#039;&#039;&#039;Ulluco&#039;&#039;&#039; (&#039;&#039;Ullucus tuberosus&#039;&#039;) is a plant grown primarily as a [[root vegetable]], secondarily as a [[leaf vegetable]].<br /> <br /> The ulluco is one of the most widely grown and economically important root crops in the [[Andes|Andean]] region of [[South America]], second only to the potato. It is known there with the common name of &#039;&#039;papa lisa&#039;&#039;. The [[leaf]] and the [[tuberous root]] are edible, similar to [[spinach]] and the [[potato]], respectively. They are known to contain high levels of [[protein]], [[calcium]], and [[carotene]]. The major appeal of the ulluco is its crisp texture which, like the [[jicama]], remains even when cooked. Because of its high water content, the ulloco is not suitable for frying or baking but it can be cooked in many other ways like the potato. In the pickled form, it is added to hot sauces.<br /> <br /> == External links ==<br /> {{unimelb|Ullucus.html}}<br /> <br /> [[Category:Caryophyllales]]<br /> [[Category:Root vegetables]]<br /> [[Category:Leaf vegetables]]</div>

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