Oca Tuber

What Is Oca Tuber?

Oca tuber (Oxalis tuberosa) is one of the most widely cultivated tuber vegetables in the Andes after the potato; it is also known as "oca." It produces small, knobby tubers in vivid colors such as yellow, pink and red.

It has a starchy structure similar to potato; however, due to the natural acids it contains, it has a mildly sour taste. This sourness is reduced and it sweetens when the tubers are left in the sun for a few days.

Nutritional Values of Oca Tuber

Like starchy tuber vegetables, oca tuber contains around 60 kcal of energy and carbohydrate per 100 grams; it is a source of vitamin C and fiber. Since verified USDA data specific to the species is limited, values are approximate, drawn from a similar profile.

What Are the Benefits of Oca Tuber?

With its carbohydrate, fiber and vitamin C content, oca tuber can be considered part of a balanced diet.

This information is general; oca tuber is a food, not a substitute for medical treatment.

How to Choose Oca Tuber?

Good oca tuber is a tuber that is firm, vividly colored and unwrinkled; wrinkled, sprouted or softened samples are not preferred. Small, even-shaped tubers are more practical for cooking.

• Tuber should be firm and vividly colored
• Surface should be unwrinkled and sound
• Sprouted and softened samples should not be bought

How to Store Oca Tuber?

Oca tuber is stored in a cool, dark, well-ventilated place for a few weeks; if sweetening is desired, it is left in the sun for a few days. It should be protected from moisture and sprouting.

Using Oca Tuber in the Kitchen

Oca tuber is used like potato — boiled then roasted, sautéed, or added to soup; its thin skin can also be cooked unpeeled. Its sour variety is valued in salads and pickles; the sun-sweetened variety as a garnish.

How Is Oca Tuber Cooked?

Washed tubers are boiled with their skin on and then roasted in the oven or fried in a pan; their small size makes them suitable for whole cooking, and they are used like potatoes.

Frequently Asked Questions

Why is oca tuber sour?

It has a mildly sour taste due to the natural acids it contains; leaving it in the sun reduces these acids and sweetens the tuber.

Is oca tuber used in place of potato?

Yes; with its similar starchy structure it is used like potato in boiling, baking and sautéing, its taste adding a mildly sour twist.

Is oca tuber's skin peeled?

Its thin skin can generally be cooked unpeeled; thorough washing is sufficient, though it can be peeled if desired.