The YACON, scientifically known as Smallanthus sonchifoliu, is a root native to the Andes region, resembling a sweet potato in appearance but more commonly consumed raw than cooked due to its sweet and crunchy flavor, reminiscent of a pear.Considered a nutraceutical, this plant has the ability to provide health benefits such as disease prevention. It's even referred to as the diabetic potato not because it reduces blood glucose, but because it helps to not raise blood glucose levels too much.It's not a widely known food, especially since it arrived in Brazil around the 1990s and had its peak consumption in the mid-2000s. Initially undervalued in the Andes due to being low in calories, which might have been seen as inefficient for labor, it's interesting to note that nowadays, low-calorie foods are highly sought after.Despite being low in calories, Yacon is rich in potassium and vitamin C. It has a high water content (83 to 90%) and, unlike most tubers (such as cassava, sweet potato, and others) that store energy in the form of starch, Yacon's main carbohydrate is fructooligosaccharides (FOS).Fructooligosaccharides (FOS) are prebiotic fibers that benefit the intestinal microbiota. There are positive effects such as relief from constipation, increased mineral absorption, strengthening of the immune system, and reduction in the development of colon cancer, all scientifically proven when FOS is consumed in recommended dosages.The high starch content in tubers can cause a glycemic spike after consumption. FOS, on the other hand, allows the opposite to occur, protecting the body against the harmful effects of improper blood glucose elevation.Yacon also contains a high amount of phenolic compounds, which are antioxidants that help combat excessive formation of free radicals.In order to prevent blood glucose elevation, one nutritional strategy is to include grated Yacon in salads or even as a dessert after a meal.