Chuño / Freeze-dried Potato
Solanum tuberosum subsp. andigenum — Solanaceae
Italiano: Chuño / Papa liofilizzata
Description
Ancient Andean technique of freeze-drying potatoes using high-altitude cold nights and intense sun days. Result: a preserved potato product.
Edibility
6/10
Toxicity: Hard as rocks when dry; MUST be reconstituted in water before eating
Antinutrients: Minimal
Safe lookalikes: Similar edible species
Dangerous: Verify identification before consumption
Harvest Calendar
JanFebMarAprMayJunJulAugSepOctNovDec
Edible parts: Tuberi liofilizzati
Preparation: Harvest potatoes; expose to freezing nights; trample to squeeze water; dry in sun; repeat
Flavor: Earthy, bland, slightly sour (when fermented chuño); starchy
Nutrition (per 100g)
Protein: 2.0g
Fat: 0.5g
Fiber: 3.0g
Vitamin C: 45.0mg (50%DV)
Vitamin A: 50mcg (5%DV)
Vitamin E: 1.0mg (6%DV)
Vitamin K: 30mcg (25%DV)
Folate (B9): 20mcg (5%DV)
Calcium: 30.0mg (2%DV)
Iron: 1.0mg (5%DV)
Magnesium: 20mg (4%DV)
Potassium: 200mg (4%DV)
Zinc: 0.3mg (2%DV)
Culinary Uses: Soups, Stews, Reconstituted and fried, Papa seca Storage: Refrigerate fresh parts
Recipes
- Soak chuño in water overnight; add to soups and stews
Where It Grows
Continent: SouthAmerica
Regions: SouthAmerica
Habitat: Andean highlands, 3800-4500m, puna
Important: Always verify plant identification before consumption.
This content is for informational purposes only. Consult reliable sources and
experts before eating any wild plant. Improper identification can be dangerous.
