Yacon Syrup (Smallanthus sonchifolius)
Yacon syrup is raising eyebrows in the health community and natural products world for its amazing health-promoting qualities and appealing taste. Use as a replacement for your traditional sweeteners and enjoy all the benefits Yacon syrup has to offer.
While sometimes referred to as the Peruvian ground apple, Yacon is actually a distant relative of the sunflower. Reaching heights of 5-7’ tall, both the leaves and tubers are edible. Traditionally the leaves were made into tea while the tubers were sliced and eaten raw. The syrup, derived from the roots, is used as a replacement for common sugars.
Yacon is a thick, sticky syrup ranging in color from a light amber to a darker brown. Pleasantly sweet, it is similar in taste to a light molasses or real maple syrup.
Yacon Syrup can be used in place of other sweeteners. ¼ tsp of Yacon syrup is equal to 1 tsp of sugar or honey. It can be used in smoothies, oatmeal, or over pancakes or waffles. Use in baking to replace molasses, maple syrup, honey or agave. Wonderful addition to salad dressings, marinades and other sauces.
To make the syrup, the tuberous roots are harvested and carefully selected for processing. They are then washed, peeled and ground down or pressed to extract the juice. After the juice is filtered, the moisture is dehydrated at temperatures between 40 – 70°C/104-156°F to produce the thick syrup. Once this process is complete, the syrup is flash pasteurized at temperatures between 80 and 100°C/176-212°F to minimize heat degradation.
Rating at only a 1 on the Glycemic Index, Yacon syrup does not affect your body the same way as some sweeteners do. The glycemic index is a measure of how quickly a specified amount of food will cause a rise in the blood sugar (glucose) level. Numbers typically range from 1 to 100. Foods with higher index values raise blood sugar more rapidly than foods with lower glycemic index values do.
Here is a comparison of some of the common liquid-form sweeteners:
Sweetener GI Ranking
|Sucrose (ordinary sugar – for reference)||65|
|Brown Rice Syrup||25|
Yacon syrup scores best in the Glycemic Index for sweeteners that are sugar based because it derives its sweetness from fructooligosaccharides (FOS). Fructooligosaccharides (FOS) are short chain sugars that pass through the body’s digestive tract as soluble fiber, without being absorbed or metabolized. A lower caloric count results from this process. FOS provides only about 1/3 of the calories as sugar (sucrose).
The undigested portion of the FOS serves as a prebiotic providing nutrition for “good” bacteria found in the gut such as Bifidobacterium and Lactobacillus. Our Yacon Syrup contains 20% FOS.
We currently offer Yacon in the following options:
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