Oca

Description

Oca (Oxalis tuberosa) belongs to the Oxalidaceae family and is native to SouthAmerica. It thrives in Andean highlands, 2800-4100m environments across regions including SouthAmerica. Botanically, Oca is colorful Andean tuber (yellow, orange, red, purple) with a tangy flavor from oxalic acid. Important Andean staple crop.. The edible parts include Tubers. With an edibility rating of 8/10, it ranks as an excellent wild food source. Harvesting is best done during April, July, June and May. Nutritionally, Oca stands out for its Vitamin C (45.0mg, 50% DV), Vitamin K (30.0mg, 25% DV) and Iron (2.0mg, 11% DV). It also provides 2.0g protein and 3.0g dietary fiber per 100g serving. In the kitchen, Oca offers a Tangy, slightly sour, lemony, nutty when sun-dried flavor profile. Boil or roast; or leave in sun for weeks to sweeten and reduce oxalates. Common culinary applications include Boiled tubers, Roasted, Soups, Sun-dried (khaya), Pickled. Popular preparations include Sun-dry tubers until wrinkled and sweet (caya); eat like dried fruit. For storage, refrigerate fresh parts. Safety note: Raw tubers have high oxalic acid; always cook before eating. Antinutrient content is minimal. Be aware that Verify identification before consumption. Safe lookalike species include Similar edible species. Always verify identification with at least three independent botanical sources before consumption.

Edibility

Harvest Calendar

Nutrition (per 100g)

Culinary Uses: Boiled tubers, Roasted, Soups, Sun-dried (khaya), Pickled Storage: Refrigerate fresh parts

Recipes

• Sun-dry tubers until wrinkled and sweet (caya); eat like dried fruit

Where It Grows