Vegetables That Start With Y

Play a food-themed name game or explore Vegetables that start with y when you’re trying to think of vegetables that begin with Y.

There are at least a few edible plants that begin with this sometimes-vowel, sometimes-consonant letter, so you may find them on the menu of a restaurant or on your dining table. In order to lead a healthy lifestyle, the United States USDA recommends that you consume 2 1/2 cups of fruits and vegetables daily.

1. Yacon

Some South American countries eat yacon tubers, which are really yacon flowers. I like the taste of them.

In the northern and central Andes of Colombia and Northern Argentina, the yacon (Smallanthus sonchifolius) is cultivated for its crisp, sweet-tasting, tuberous roots. Yacón has a very similar texture and flavor to Jcama, with the major difference being that yacón has some lightly sweet, resinous, and floral undertones (similar to violet) in its taste.

This is likely due to the presence of inulin that is produced from the roots of elecampane. Peruvian ground apple may also be the name for yacón, possibly from the French word pomme de terre (ground apple). Water and fructooligosaccharide make up most of the tuber.

yacon roots
Wikipedia

On the eastern slopes of the Andes descending toward the Amazon, yacón roots are traditionally farmed by farmers at mid-elevations. Along field borders, especially when working in the fields, the juicy tubers are a welcome source of refreshment. Until recent years, yacón was not available in urban markets, and rarely known outside of its native range.

In Lima and other Peruvian cities, the crop became more well-known after press reports reported it was used in Japan for its purported antihyperglycemic properties.

Food and Storage

When they are eaten freshly, the tubers are sweet and crunchy. They can be eaten raw, boiled, dehydrated, roasted, or made into juice, jam, syrup, vinegar, flour, chips, or jam.

As soon as edible tubers are mature and exposed to a little frost, they taste much sweeter than when they are young and smaller. When tubers are left in the sun to harden after harvest, they are much more delicious than those eaten right away.

Vegetables That Start With Y

It is possible to store harvested tubers for several months, though the fructooligosaccharide content decreases over time. When the storage temperature stays at 1 degree, fructooligosaccharides and glucose are broken down into glucose, fructose and sucrose less quickly.

Chinese Yacon With Red Dates Soup Recipe

Only four ingredients come together to make this Chinese yacon soup with red dates, including pork ribs, yacon, water, and red dates. Its sweet yacon flavor combines with dates to create a mouth-melting pork rib recipe.

Yacon Pork Rib Soup

Yacon pork rib soup is unbelievably good because of the pork ribs. However, it is the sweet yacon, delightful dates, and perfectly cooked scallops that make this dish so special, adding a balance of sweet and savory flavors. The perfect dish for a cold winter night. Comforting, delicious, and sure to warm you up.

Yacon’s Health Benefits

  • Immunity Booster
  • Reduces blood pressure.
  • Regulates blood sugar levels
  • Enhances digestion
  • Antifungal Treatments
  • Enhances liver health
  • Weight loss support
  • Reduces “bad” cholesterol
  • Cancer prevention

2. Yam

The yam (Dioscorea) is popular in Asia, Africa, and the Caribbean; it’s often confused with the sweet potato. The yam is more starchy and less sweet. Having a bark-like exterior, they have a distinctive brown color. According to the yam’s maturity, the flesh can be white, yellow, purple, or pink.

Vegetables That Start With Y

You may benefit from these tubers in many different ways because they are highly nutritious and versatile. The yam is not the same as the sweet potato! The edible tubers inside yams are different from sweet potatoes. People around the world consume them.

Some Dioscoreaceae plants with edible tubers are referred to as yam. The root of the yam plant grows on perennial herbaceous vines in temperate and tropical regions, with the starchy tubers mostly being consumed in West Africa, South America, Asia, and Oceania. There are countless cultivars and species of yams, which cause their tubers to exist in different forms.

Health Benefits of Yams

  • Yam provides 118 calories per 100 grams, making it a good energy source. Mostly comprised of carbohydrates and fiber, its crunchy edible root is a healthy snack.
  • Dietary fiber helps reduce constipation by binding to bad (LDL) cholesterol in the intestines, and helps prevent contamination of the colon’s mucous membrane by toxic compounds present in foods. Additionally, as it is a source of complex carbohydrates, its consumption allows blood sugar levels to rise steadily. It is also the reason why yam is considered a healthy food with a low glycemic index.
  • Vitamin B-complex is abundant in the tuber. Pyridoxine (vitamin B6), thiamin (vitamin B1), riboflavin, folates, pantothenic acid, and niacin are all included in sufficient amounts. Vitamins play a critical role in the body’s metabolic processes.
  • Vitamin C is an important antioxidant vitamin found in fresh roots; 100 grams contain about 29% of the daily recommended amount of vitamin C. Other activities of vitamin C include preventing aging, enhancing immune function, healing wounds, and increasing bone density.
  • Vitamin A and beta-carotene are present in yams in small quantities. In the body, carotenoids are converted to vitamin A. Those two compounds have strong antioxidant properties. The role of vitamin-A is multifaceted; it is essential for maintaining healthy mucosa and skin, enhancing night vision, fortifying the eyes, and protecting against cancers of the lungs and oral cavity.
  • In addition, the tuber is an excellent source of minerals such as copper, calcium, potassium, iron, manganese, and phosphorus. Every 100 grams of tuber contains a little over 816 milligrams of potassium. Sodium induces hypertension in the body, so potassium helps counteract this by contributing to the regulation of heart rate and blood pressure. Iron plays a crucial role in producing red blood cells. Superoxide dismutase, an antioxidant enzyme, uses manganese as a cofactor. Red blood cells are composed of iron.

3. Yam Bean

It’s important not to mistake the root vegetables for yams, even though they’re known as yam beans. Raw or cooked, these fruits are typically grown in South America.

Yam beans are legumes, but unlike their similar cousin’s soybeans and other beans, yam beans are cultivated for their large, tuberous roots. In its mature state, the pods can be toxic, but when young, they are edible.

Yam Bean

Despite the vine’s climbing qualities, its seeds are flat and kidney-shaped, and the tubers weigh between 0.5 and 2.5 kg. A process called “reproductive pruning” is used to remove white/blue flowers from the plant to increase harvest and biomass.

Yam beans are cultivated from three different species – Pachysandra erosus (Jicama or Mexican yam bean), Pachysandra tuberosus (Jiquima, Chuin, Amazonian yam bean) and Pachysandra ahipa (Arapa).

The Nutritional Value of Yam Beans

  • Calories: 49
  • Carbs: 12 grams
  • Protein: 1 gram
  • Fat: 0.1 gram
  • Fiber: 6.4 grams
  • Vitamin C: 44% of the RDI
  • Folate: 4% of the RDI
  • Iron: 4% of the RDI
  • Magnesium: 4% of the RDI
  • Potassium: 6% of the RDI
  • Manganese: 4% of the RDI

Recipe for Yam Beans

Yam Bean, Carrot, and Cucumber Snack

Description

This snack is our favorite! After-school snack time has never been more convenient with this healthy recipe for Yam Bean, Carrot, and Cucumber Snack. Your kids will love it as it’s packed with vital nutrients.

If you are looking for something delicious to pack in the kids’ lunchboxes, try this Yam Bean, Carrot, and Cucumber Snack. Feel free to comment below or e-mail us your feedback about this Yam Bean, Carrot and Cucumber Snack recipe. We look forward to reading your thoughts!

Ingredients

  • US|METRIC
  • 3 SERVINGS
  • 1/2 yam bean (large)
  • 1 cucumber
  • 2 carrots
  • 6 limes
  • Unflavored gelatin
  • Hot sauce (Valentina)
  • Worcestershire sauce
  • Lime juice
  • Japanese peanuts
  • Peanuts (Barcelona Hot Nuts, optional)

Directions

  1. Grate carrots, cucumber, and yam beans separately. Ensure they have been thoroughly drained.
  2. Wrap plastic wrap around a baking mold.
  3. Adding yam beans to the layer is a good idea. Press firmly. Add gelatin and lime juice evenly to the top, then sprinkle with gelatin.
  4. Repeat the gelatin and lime juice steps after each layer of carrot and cucumber.
  5. Frozen for 30 minutes under plastic wrap.
  6. Mix the ingredients for the sauce according to taste.
  7. The vegetables should be unmolded, dressed with the sauce, and garnished with peanuts.

4. Yardlong Bean

This plant is an annual, rapidly growing one that is cultivated for its long pods and edible seeds. Yardlong beans are also known as Bodi Bean, Long Bean, Snake Bean, and others. This legume belongs to the Fabaceae family.

Yardlong Bean

In Southeastern Asia, Southern China, and Thailand, yardlong beans are frequently cultivated. Yardlong beans originated in Southern Asia. Warm climates are ideal for growing yardlong beans. Plants are used for their leaves, young pods for a vegetable, and for their seeds for a pulse. Vegetables are prepared by picking the pods before they mature.

Asparagus beans are known by a variety of names, some of which refer to their lengths, such as snake beans or yardlong beans. Their pods are long and thin, like string beans.

Raw or cooked, it can be eaten either way.

Nutritional Value Of Yardlong Bean

100 grams of yard length beans, with no total fat or cholesterol, contain 47 calories, 4 mg of sodium (0% DV), 8 grams of carbohydrate (2% DV), and 3 grams of protein (5% DV).

Health Benefits of Yard Long Beans

  1. One of the oldest crops is the yard-long bean. Young, immature pods are one of the very low-calorie vegetables; 100 g beans contain just 47 calories.
  2. Insoluble fibers and soluble fibers abound in the pods. A sufficient amount of dietary fiber is obtained as a result of eating the entire green pod as in green beans. Colon mucosa is protected by dietary fiber through reduction of toxic exposure time and through binding to cancer-causing chemicals. Fiber-rich foods have also been scientifically proven to reduce LDL-cholesterol levels by decreasing bile acid reabsorption in the colon.
  3. The best source of folates in yard-long beans is fresh. One hundred grams of beans provides 62 grams of folates, or 15% of the daily requirement. DNA synthesis and cell division require folate and vitamin B-12. Preventing neural tube defects in newborns can be accomplished by eating enough folate around conception and during pregnancy.
  4. The vitamin-C content of fresh beans is high. The protein in yard-long beans provides 18 mg or 31% of the recommended daily amount of vitamin-C. The powerful antioxidant, Vitamin C, plays a role in immunity, blood vessel elasticity, and cancer prevention when consumed in sufficient amounts in the diet.
  5. As a matter of fact, the long beans contain a lot of vitamin A. This vitamin is more abundant in beans than lima beans, fava beans, green beans, etc. as they have 865 IU per 100 g. One of the most important vitamins for the body is vitamin-A, which can be found in our food. Maintaining mucous membrane integrity, improving the look of skin, and improving night vision are just a few of the benefits of vitamin A.
  6. Furthermore, yard long beans contain a good amount of minerals, including iron, copper, manganese, calcium, and magnesium. Manganese is central to the body’s production of the important antioxidant enzyme, superoxide dismutase.

5. Yarrow

Traditional medicine has used yarrow for centuries. There are many names for this plant, including achillea, bloodwort, carpenter’s weed, devil’s nettle, old man’s pepper, staunchweed, thousand-leaf, wound wort, among others.

Yarrow
Bane Folk

What about the wide variety of elements it’s been used to treat? Does it work for them all? There isn’t enough research on herbal supplements to say for sure, as is common with them. The preliminary studies that have been conducted on this herb have shown promise in numerous areas.

For medicinal purposes, yarrow’s flowering portion is typically used. Achillea, a genus of plants that includes yarrow, has about 140 varieties that are related to one another. These days, yarrow isn’t so commonly consumed. It can, however, be found in some alcoholic beverages.

Medicinal Use and Potential Health Benefits of Yarrow

In spite of a lengthy history and a great number of medicinal properties, common yarrow, or Achillea mollifolium, is still commonly used today for its medicinal properties.

  • On a wooden surface with a small glass jar to the right is a close-up image of freshly harvested Achillea millefolium flowers and leaves. Various herbs are displayed in the background.
  • This ancient healing herb has a long list of medicinal properties, and studies have proven its benefits.
  • Researchers at the University of Vienna’s Department of Pharmacology and Toxicology conducted one study demonstrating that it may alleviate symptoms of irritable bowel syndrome because of its antispasmodic effects.
  • Yarn’s long history of being considered a “blood moving herb” has led herbalists to use it to promote blood circulation and to decrease blood pressure.
  • It is defined as an amphoteric herb, meaning it works in seemingly contradictory ways to help the body achieve homeostasis, or “normalization.” It functions in seemingly opposing ways to help the body achieve homeostasis.
  • On a soft focus green background, delicate light pink blossoms of Achillea millefolium are displayed vertically.
  • Styptic, antimicrobial, and styptic properties make it known as a styptic (when applied directly to a wound), to prevent infection, and to aid blood circulation when taken internally.
  • Poultices, washes, soaks, and salves made from it are commonly used to relieve pain and heal wounds and injuries of all kinds.
  • Hemorrhoids, menstrual discomfort, and postpartum bleeding can also be relieved, and gum inflammation can be reduced with it. It has also been shown to relieve digestive issues and cold and flu symptoms.
  • Try chewing on a yarrow leaf the next time you have tooth pain. It can numb the affected area due to its analgesic properties.

6. Yellow Pear Tomato

Yellow pear tomatoes are named that for a very good reason. They are bright yellow and have the shape of an iceberg. Upon biting into it, however, you’ll realize that’s not a pear!

Yellow Pear Tomato

The yellow pear tomato, although it’s new to your garden this season, is one of the oldest heirloom tomatoes. Pear-shaped yellow tomatoes are grown on this plant, which is called “the Pear Plant.”. When they are ripe, they measure between two and five centimeters.

Yellow pear plants are not only tasty and colorful but also productive, which makes them an ideal tomato plant for snacks and salads. They produce an abundance of tomatoes throughout the summer.

Nutrition Facts of Yellow Pear Tomato

  • Calories: 21.
  • Carbohydrates: 4g.
  • Dietary fiber: 1g.
  • Protein: 1g.

Yellow Pear Tomatoes Recipe

Yellow Pear Tomatoes with Arugula Pesto and Feta

Ingredients:

  • 3 Tbs. Walnuts
  • 1 lemon
  • 1 garlic clove, roughly chopped
  • Leaves from 1/4 bunch fresh basil
  • 1 cup packed baby arugula leaves
  • 5 Tbs. Extra-virgin olive oil
  • Sea salt, to taste
  • Freshly ground pepper, to taste
  • 1 1/2 lb. Yellow pear tomatoes
  • 2 oz. Feta cheese

Directions:

The oven should be preheated to 375°F.

A baking sheet rimmed with a rim should hold the walnuts. Heat the oven to 250 degrees Fahrenheit and roast the nuts until they are a dark shade of brown and fragrant, 6 to 8 minutes. Remove the nuts from the oven and allow them to cool.

Slice the lemon in half and finely grate the zest (reserve the fruit for another use).

The toasted walnuts, lemon zest, and garlic are combined with a food processor and pulse until combined. Chop the basil and arugula leaves in the food processor until coarsely chopped. Add the remaining 4 tablespoons while the motor is running.

Add the olive oil. The mixture should still be slightly chunky but moist and well blended. Season the pesto with salt and pepper in a small bowl.

Warm the remaining 1 Tbs of butter over medium heat. Add the olive oil. The oil should be very hot when you add the tomatoes. Add a pinch of salt and cook for three to four minutes, until the tomatoes are warmed through and their skin is just beginning to split. Pour the pesto over the tomatoes and remove the pan from the heat.

Sprinkle the cheese over the tomatoes after they have been transferred to a serving dish. The dish can be served warm or cold. 4 servings.

7. Yellow Squash

Summer squash, or yellow squash, is a member of the Cucurbitaceae family and is the fruit of the Cucurbita pepo tree. Marrow squash is one variety of summer squash. The cucumber and cantaloupe also belong to that family and are Cucurbits.

Vegetables That Start With Y
Naturally Ella

Summer squash and winter squash are two types of squash. How are they different? To answer the question quickly, winter squash is a squash matured to its full size. They have hardened seeds, thicker skins, and dense flesh, hence they need to be cooked before eating (but not always).

Unlike winter squash, summer squash is different. Their skin and seeds can be eaten whole. In addition to being cooked or raw, they are often called “soft shell squash”. While the seeds and shell of the winter squash must be removed before the squash can be eaten, the squash is edible from end to end. Yellow squash and zucchini are common summer squashes.

They are entirely edible, which is one of their advantages. Rather than making spaghetti with pasta noodles, you can use yellow squash instead. It can be roasted, pureed, grilled, or spiralized. Yellow squash can become an inexpensive option for center-of-the-plate as plant-based cuisine becomes more popular.

What is the Best Way to Cook Yellow Squash?

Yellow squash can be eaten raw if you don’t plan to cook it. However, preparing yellow squash prior to eating it increases its taste and texture. The inclusion of beta-carotene in squash, as well as vitamin B6 (6), is easier for your body to absorb when it has been cooked first.

  • Steam

Yellow squash can also be boiled or steamed by cutting the vegetable into slices or discs and dipping them into boiling water. As you cook your pieces, be aware of their consistency as they cook, as this can take between 5 and 10 minutes, depending on their thickness.

  • Roast

The yellow squash can also be roasted whole for 15 to 20 minutes at 400 degrees Fahrenheit. If you overcook vegetables, many nutrients will be destroyed and important substances like zeaxanthin and lutein will be eliminated.

  • Grill

Grilling yellow squash also makes it taste even better since it enhances its flavor. Using a chef’s knife, cut the vegetables in half lengthwise, brush them with olive oil, sprinkle them with salt and pepper, and cook for five minutes on each side over medium heat. Hypertension is linked to excessive salt intake.

  • Sauté

In a pan set over medium heat, heat olive oil and thinly slice or julienne yellow squash pieces before cooking them. Add the garlic or shallots if you want to increase the flavor further. Cook for 4 to 5 minutes until the color starts to intensify. A delicious sauce can also be created by adding chopped tomato, pesto, balsamic vinegar, or chopped basil leaves.

  • Bake

Finally, if you would like to bake yellow squash until it becomes tender and caramelized, a little bit of olive oil and salt would be great. Place your vegetables on a baking sheet and season the pieces with the suggested seasonings before cutting them into bite-sized pieces.

In an oven preheated to 375 degrees Fahrenheit, place the tray for ten minutes or until the cookies have turned golden brown. These tasty treats are delicious served hot as a side dish or incorporated into a healthy casserole that will keep you satisfied longer.

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8. Yokohama Velvet Bean

The velvet bean is known under numerous names, including “Yokohama velvet bean.”. You can eat its beans or shoots, but it’s usually used as a fodder crop.

Yokohama Velvet Bean

Vegetable legumes such as velvet beans and mucuna pruriens are nutritionally beneficial, but underutilized. Occasionally, Kapikachus are referred to as Kaunch ke beej or Kapikachu. Their rich protein, lipid, and mineral contents are the same as those of conventional legumes.

The velvet beans are commonly used as a feed for poultry, fish, and cats. Their medicinal properties have caused them to gain a great deal of popularity. Velvet beans have several health benefits. In allopathic and ayurvedic practices, it is widely used. Information on velvet beans is scarce and contradictory. Read this article to learn more about velvet beans’ nutritional value.

Health Benefits of Yokohama Velvet Bean

1. Anti – Parkinson’s Effect

One of Velvet Bean’s most significant phytonutrients is Levodopa (L-Dopa), an amino acid. Dopamine is a neurotransmitter that crosses the blood-brain barrier and is converted into L-Dopa in the brain. For alertness, motivation, and happiness, you need the right amount of dopamine.

Among its many functions in the body, Dopamine is involved in Motor Control, mood, Sleep, Stress response, Memory, Blood flow, and digestion, as well as other neurotransmitters, such as Serotonin and Adrenaline.

It is caused by a deficiency of dopamine in the nervous system. There are several characteristics of Parkinson’s disease, including muscle rigidity, tremor, and slowness of movement.

Velvet bean supplements can assist in the boosting of dopamine levels in people with Parkinson’s disease as conventional drugs cannot cross the blood-brain barrier. Patients with Parkinson’s disease who consume Velvet Beans have increased dopamine levels.

There has been some evidence that it has antidepressant properties. Parkinson’s disease symptoms can be reduced by combining dopamine with serotonin and adrenaline. Be sure to discuss their inclusion in PD patients’ diet with their neuro physician. Keep taking your medication as prescribed by your physician.

Even someone in good health can benefit from taking this supplement.

2. Anti Tumour Effect

In Ehrlich ascitic carcinoma-bearing Swiss albino mice, velvet bean methanol extracts reduce the tumor volume. Animals treated with the compound have a longer life expectancy. During hemoglobin replenishment, hemoglobin content was returned to normal levels.

Velvet bean consumption has been found to decrease lipid peroxidation levels as well as enhance glutathione generation, superoxide dismutase activity, and catalase.

Together, these three antioxidants form a powerful system that protects our cells against free radicals, thereby preventing cancer. The beans can be consumed by those who suffer from cancer to slow down the growth of cancer cells.

3. Healthy Reproductive System

Ayurveda uses Velvet Beans as herbal medicine to treat all aspects of a woman’s reproductive system (Shukra-Dhatu). The velvet bean is used as a reproductive tonic for both men and women. Aphrodisiac properties and normal fertility, healthy sperm and Ovum are supported by the herb.

Male sexual dysfunction is commonly treated with powdered velvet beans in Unani medicine. Sperm motility and count have been shown to increase with the use of velvet bean concentrates.

Testosterone levels are low, FSH levels are high, and prolactin levels are high, which contribute to low fertility. Dopamine is increased when velvet beans are consumed, resulting in reduced levels of FSH and Prolactin. Thus, women are more fertile. As well as boosting sperm production, it also boosts testosterone levels.

4. Anti Microbial & Anti Protozoal Activity

Goldfish infected with Itchyphthirius multifiliis showed Anti Protozoal effects from methanolic extracts of velvet beans. Both gram-positive and gram-negative bacteria are also resistant to it. Different bacterial strains are shown to be resistant to its antibacterial action.

The antimicrobial activity might be a result of phenol content. In order to draw more conclusions on this topic, more studies on cell-based systems will have to be conducted.

5. Anti Venom Properties

Snake bites are treated with velvet bean seeds in traditional medicine in West Africa. Extracts of velvet beans are used as pre-treatments for snake bites by traditional healers. When people are treated with these extracts after being accidentally bitten by a snake, they are said to be protected against snake venom for at least one year.

Velvet Bean was shown to protect rats from Cobra Venom’s heart-damaging effects, according to a study. Explicitly, velvet bean extracts have been shown to activate the production of antivenoms against viper venom in another study.

Unlike snake venom proteins, the sugar-bound proteins found in Velvet Bean trigger antibody production. Cross-reaction occurs between these antibodies and venom proteins when in contact with them. Consequently, the poisoning of the body as a whole is slowed.

This point is being supported by additional clinical studies.

9. Yucca Root

A staple crop in hundreds of millions of people’s diets, yuca root is also known as cassava root. Yuca root is fairly similar to sweet potatoes and potatoes in appearance, as a long, dark brown tuber. Since it has been grown for centuries in South America and Africa, it is increasingly being researched as an efficient, drought-resistant crop that can be grown on farms of any size.

Yucca Root

The benefits of yuca root go beyond that, however. In addition to its nutritional value, it also has health benefits.

Health Benefits Of Yucca Root

The vitamins, minerals, and antioxidants found in yuca can benefit your health. It helps the body manage nerve and brain functions, for example, with choline as an important nutrient. Choline is also necessary in maintaining DNA and cell function. Choline plays a key role in the proper functioning of your metabolism.

Yucca is also rich in potassium, which helps keep your heart, kidneys, and muscles functioning at their best.

Besides providing health benefits, yuca can also provide:

  • Lower Risk of Cancer

The pigment responsible for the color of yuca root is beta-carotene. Yuccas contain many antioxidants, including beta-carotene. Researchers have found that yucas’ antioxidants, including saponin, fight free radicals, cancer-causing agents that may cause damage to cells.

  • Digestive Health

Your digestive system can be stabilized by yuca root. The starch content of this food is very similar to that of soluble dietary fiber. Yuca root starch helps your digestive system function more smoothly by feeding good bacteria in your intestines.

Several studies suggest that it increases your feeling of fullness, which may allow you to regulate your food intake and prevent weight gain for some people.

  • Blood Glucose Control

Researchers are also trying to determine if the resistant starch in yuca roots can help control blood sugar levels. It has been proven that consuming resistant starch reduces insulin release after eating. In this way, those watching their blood sugar levels may be able to eat yuca root with moderate amounts of insulin without the risk of spikes in blood sugar.

10. Yukon Gold Potato

Yukon Gold potatoes have an inside that’s gold in color. Despite being developed more than 50 years ago, this potato was only developed in 1966. As a result of their waxy flesh, Yukon gold potatoes can be prepared using either dry or wet cooking methods.

Yukon Gold Potato
iStock

Yukon gold potatoes, with their yellow flesh, are ideal for mash potato, roast, boil, fry, and sautéing. It has a texture somewhere between the waxy red potato and the starchy russet, and its flavor is naturally buttery.

In addition to being cultivated in other potato-growing regions, such as Idaho, the Yukon Gold potato was developed in Ontario, Canada, in the 1960s.

What Is Yukon Gold Potato?

A Yukon gold potato is a cross between a yellow potato indigenous to South America and a white potato indigenous to North America. Yukon gold potatoes are usually available from August through February, but gold-fleshed potatoes from other regions are generally available from July through April.

Yellow-fleshed potatoes with rosy pink eyes are distinguishable from others with thin skins. Typically, the price of a gold potato is a bit higher than that of white potatoes, russets, red potatoes, and other common varieties, however it is usually lower than fingerlings and other specialty potatoes.

How to Cook With Yukon Gold Potato

It is best to lightly scrub potatoes before you use them; do not wash potatoes before storing them because that will introduce extra moisture and can cause rot. Whether Yukon Gold potatoes are peeled before or after cooking, their thin skin comes off easily.

If you bake, steam, or boil the potato, leave the jacket on so the flesh does not crumble when you chop or slice it later. For a more rustic and nutritious presentation, you can leave the skin intact.

What Does It Taste Like?

Even with minimal seasoning, the buttery flavor of Yukon Gold potatoes makes it delicious. Even though it’s a bit sweet and a bit vegetable, the flavor isn’t unpleasant.

11. Yuzu

A yellow-green citrus fruit native to Japan, Yuzu is a yellow-green citrus fruit. An appealing characteristic of this fruit is its thick, knobby rind and light flavor. The Yuzu juice pairs well with raw fish and other delicately flavored dishes, because it is not as sour as lemons or limes.

Yuzu
thisNZlife

Desserts, such as ice cream, can be prepared with Yuzu. A Food Reviews International report published in 2017 found that yuzu fruit contains flavonoids, carotenoids, phenolic acids, and tannins, among other compounds beneficial to health. Additionally, it’s packed with vitamins, minerals, fiber, and protein.

Nutritional facts of Yuzu

Despite its low calorie content, Yuzu is rich in nutrients. One 100-gram serving of Yuzu contains:

  • Calories: 53
  • Carbs: 13.3 grams
  • Protein: 0.8 grams
  • Fat: 0.3 grams
  • Fiber: 1.8 grams
  • Vitamin C: 59% of the Daily Value (DV)
  • Vitamin A: 31% of the DV
  • Thiamine: 5% of the DV
  • Vitamin B6: 5% of the DV
  • Vitamin B5: 4% of the DV
  • Copper: 5% of the DV

12. Yao Choy

Yo-Choy, also known as Chinese broccoli, is a leafy green vegetable with oval-shaped leaves that produce fleshy stalks 20-30 cm tall. Stems come in a variety of shapes and sizes and are crisp, smooth, and pale green.

Yao Choy

Dark green, broad, flat leaves surface with prominent veining. Besides yellow flowers, there are also small green buds in loose bunches of 10-20 buds, which appear as green buds. Yu Choy has crunchy, tender leaves, stems, and flowers. Yu Choy is an Asian vegetable with a sweet, green taste similar to baby spinach, plus a hint of bitterness and pepper.

In terms of botany, Yao Choy belongs to the Brassicaceae family, which is also known as the cabbage or mustard family. It is a flowering vegetable popular for its sweet, green flavor. Different varieties fall under the label Yu Choy, including Mongolian, Wa Wa Choy, Humon, Red Stem, and Mui.

The sizes, colors, and leaf shapes of these varieties differ wildly. In addition, Yu Choy is harvested at several different stages, which gives it a diverse appearance at the fresh market.

Yau Choy is cultivated for its edible leaves, stalks, and flowers and is preferred as a lightly cooked side dish in Asian cuisine. It is known by many different names, including Yu chai, Green choy sum, and Choy sum.

Nutritional value of Yao Choy

Among Yu Choy’s many health benefits are its high levels of vitamins A and C, which are antioxidants that help repair skin damage and fight against free radicals. As well as calcium, potassium, and iron, the greens are good sources of vitamin C.

Uses of Yao Choy

The best applications for Yu Choy include raw, blanched, steamed, or stir-fried dishes. The young leaves and sprouts are used primarily when the greens are fresh. Despite its nutrient content, Yu Choy is usually paired with cooked dishes, especially in Asian cuisine.

These dishes include soups, steamed or sautéed noodles, or stir-fried with light sauces and chicken broth for a crisp and tender side dish.

As well as becoming increasingly popular in Asian fusion dishes, you can also find Yu Choy roasted and blended into pesto, as well as combined with potatoes and wagyu, or blended into flavored rice dishes with gremolata, pickled onions, and other ingredients.

Garlic, sesame, lemon, chicken stock, soy sauce, oyster sauce, white pepper, mushrooms, onions, squash, and poultry and pork are all good partners for Yu Choy. In the crisper drawer of the refrigerator, you can store unwashed stalks and leaves for 3-5 days.

Also Read:

  1. A List of Vegetables Beginning with Z
  2. List of Vegetables Beginning with X

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