Pachyrhizus
Pachyrhizus
Pachyrhizus (pronunciation: pach-ee-RHY-zus) is a genus of flowering plants in the legume family, Fabaceae. It is native to Central and South America.
Etymology
The name Pachyrhizus is derived from the Greek words pachys meaning "thick" and rhiza meaning "root", referring to the plant's thick roots.
Description
Pachyrhizus species are herbaceous perennial vines. They are known for their edible tuberous roots, which are a significant source of food in some tropical regions. The roots are rich in starch and can be eaten raw or cooked. The seeds of some species are also edible but must be properly processed to remove toxic compounds.
Species
There are several species in the Pachyrhizus genus, including:
- Pachyrhizus erosus (Jicama or Mexican yam bean)
- Pachyrhizus ahipa (Ahipa)
- Pachyrhizus tuberosus (Amazonian yam bean)
Related Terms
- Fabaceae: The legume family, to which Pachyrhizus belongs.
- Tuber: The thickened part of an underground stem or root, which Pachyrhizus is known for.
- Legume: A type of plant in the Fabaceae family, including Pachyrhizus.
External links
- Medical encyclopedia article on Pachyrhizus
- Wikipedia's article - Pachyrhizus
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