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Magnoliopsida
Pachyrhizus Rich. ex DC.
EOL Text
Pachyrhizus
Bejucos herbáceos o poco leñosos, volubles, con raíces tuberosas. Hojas alternas, trifolioladas; estipelas filiformes; estípulas lanceoladas, persistentes. Flores bisexuales, zigomorfas, en pseudoracimos axilares o terminales; brácteas diminutas. Cáliz campanulado, bilabiado, con 4 ó 5 lóbulos; corola azul o violeta, el estandarte anchamente obovado, auriculado u oblongo, las alas oblongo-falcadas, con un apéndice curvo en la base del margen interno, adheridas a la quilla a lo largo de la porción basal del margen interno, la quilla tan larga como las alas, recurvada; estambres 10, diadelfos; ovario súpero, unicarpelar, subsésil, con numerosos óvulos, el estilo curvo, el estigma globoso. Fruto una legumbre oblonga, coriácea, comprimida, dehiscente, las valvas septadas internamente entre las semillas; semillas comprimidas, con un hilum pequeño. Género con 6 especies distribuidas a través del neotrópico.
Pachyrhizus
Herbaceous or slightly woody vines, twining, with tuberous roots. Leaves alternate, trifoliolate; stipels filiform; stipules lanceolate, persistent. Inflorescences of axillary or terminal pseudoracemes, long-pedunculate; bracts minute. Calyx campanulate, bilabiate, with 5 lobes; corolla blue or violet, the standard broadly obovate, auriculate, oblong, the wings oblong-falcate, with a curved appendage at the base of the inner margin, adhering to the keel along the basal portion of the inner margin, the keel as long as the wings, recurved; stamens 10, diadelphous; ovary superior, subsessile, with many ovules, the style curved, the stigma globose. Fruit an oblong legume, coriaceous, flattened, dehiscent, the valves septate internally between the seeds; seeds flattened, with a hilum of reduced size. A genus of 6 species, distributed throughout the Neotropics.
Barcode of Life Data Systems (BOLD) Stats
Specimen Records:14
Specimens with Sequences:11
Specimens with Barcodes:8
Species:2
Species With Barcodes:2
Public Records:10
Public Species:1
Public BINs:0
This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. (March 2013) |
Pachyrhizus is a small genus of five or six species of tropical and subtropical plants growing from large, often edible taproots.
Contents
Jícama[edit]
The jícama /ˈhɪkəmə/ or yam bean (P. erosus) is a vine widely grown for its large (10-15 cm diameter and up to 20 kg weight), spherical or elongated taproot. After removal of the thick, fibrous brown skin, the white flesh of the root can be eaten cooked or raw. Crisp, moist, and slightly sweet, the flesh draws comparison with that of the apple. The plant produces seeds that are comparable to lima beans, and that are sometimes eaten when young in places where the jicama is native.[1] The mature seeds contain high levels of rotenone, a chemical used as an insecticide and pesticide.[2] The remainder of the jícama plant is very poisonous.[3]
Goitenyo[edit]
Goiteño, nupe, jacatupe or Amazonian yam bean (Pachyrhizus tuberosus) is an annual vine that is characterized by a wrapped and herbaceous stem and a ligneous base. It has white and lilac flowers, pods from 10 to 20 cm in length and beans with a high protein content (32%). Each plant has two or more tubercles from 15 to 25 cm in length that are succulent, sweet and rich in starch and protein (9%). They are consumed both raw and cooked. The leaves (20 to 24% protein) and pods are also edible. This plant prospers in acid soils in South America's tropical rainforests. It is cultivated by the native peoples of the Amazonia, who practice shifting horticulture.
Ahipa[edit]
The ahipa, ajipa, or Andean yam bean (Pachyrhizus ahipa) is very similar to the jicama and goitenyo in characteristics and uses. Unlike the jícama, it is not a vine and it grows up 2000 m above sea level in the highest Bolivian mountains. The root is smaller and more elongated. It is little known outside of the Andes, where it is mostly grown for personal or local consumption. In the 19th century, British scientists introduced ahipa to the West Indies, where it is also enjoyed by the residents of those islands. [4]
All three above Pachyrhizus species are popular cultivated varieties, mainly jicama or P. erosus, which is common in the USA as imported jicama, while another cultivar, P. palmatilobus, is less agreeable in taste.[5]
References[edit]
- ^ Hunter Johnson, Jr. (September 1983). "Jicama". UC Davis Extension.
- ^ "Jicama - Facts & History".
- ^ Elaine M. D'Sa (September 2004). "Using and Preserving Jicama". National Center for Home Food Preservation.
- ^ *Vietmeyer, N. (1992). "Forgotten roots of the Incas". In N. Foster & L. S. Cordell, eds. Chilies to Chocolate. University of Arizona Press, Tucson. ISBN 0-8165-1324-4.
- ^ "Jicama nutrition facts". Retrieved June 9, 2013.
- "Pachyrhizus Rich. ex DC.". Integrated Taxonomic Information System.
- "Yambean (jicama), raw". Nutrition Facts.
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Source | http://en.wikipedia.org/w/index.php?title=Pachyrhizus&oldid=586583153 |