ÑAMES

ÑAME AMARILLO

ÑAME AMARILLO

 ÑAME GUNDA

ÑAME GUNDA HAY TRES TIPOS DE GUNDA EN QUEBRADILLAS,QUE PUEDEN TENER VARIACIÓN EN SUS NOMRES SEGÚN LAS REGIONES.GUNDA ES EL ÑAMECITO QUE CRECE EN EL TALLO Y SE PPUEDE COMER

 ÑAME DE AGUA

 ÑAME DE AGUA

ÑAME DE AGUA ESTE TIENE UN TALLO ALADO

ÑAME AFRICANO O ÑAME MENOR

 ÑAME MENOR  QUIZÁS SEA ESTE EL MÁS COMERCIALIZADO

VARIEDADES DE ÑAMES

EL ÑAME ES UN BEJUCO CUYOS TALLOS PUEDEN SER LISOS,TENER ESPINAS O TENER ALAS,PRODUCE UN TUBÉRCULO EXQUISITO,EXISTEN NATIVOS Y OTROS VIENEN DEL AFRICA NO DEBE COMERSE CRUDO,POR QUE TIENE CRISTAES DAÑINOS AL RIÑON Y TAMBIÉN PUEDE DAR DIARREA.ES IMPORTANTE POR SU VITAMINA C,MINERALES Y FUENTE DE FÓSFORO.LOS HUESOS NECESITAN FOSFATOS
Root - cooked and used as a vegetable[

Sweet and pleasant, with a flavour somewhat like sweet potato or chestnu. The tubers are oval, up to 20cm long and 6 - 8cm in diameter. Each plant can produce 5 - 20 tubers. The flesh is yellow or white and the average tuber weight may be 250 - 1,000g, though larger ones can weight 3,000g[

Vitamin C content of the yam tubers ranged from 13.0 to 24.7 mg/100 g fresh weight. The results showed yams to be reasonably good sources of minerals. Phytic acid contents of the yams were low, with values ranging from 58.6 to 198.0 mg/100 g dry matter.

ACIDO FITICO

Phytic acid (PA), a major phosphorus storage compound of most seeds and cereal grains, contributes about 1 to 7% of their dry weight. It may account for more than 70% of the total kernel phosphorus. PA has the strong ability to chelate multivalent metal ions, especially zinc, calcium, and iron. The binding can result in very insoluble salts that are poorly absorbed from the gastrointestinal tract, which results in poor bioavailability (BV) of minerals. Alternatively, the ability of PA to chelate minerals has been reported to have some protective effects, such as decreasing iron-mediated colon cancer risk and lowering serum cholesterol and triglycerides in experimental animals. Data from human studies are still lacking. PA is also considered to be a natural antioxidant and is suggested to have potential functions of reducing lipid peroxidation and as a preservative in foods. Finally, certain inositol phosphates, which may be derived from PA, have been noted to have a function in second messenger transduction systems. The potential nutritional