Oca (Oxalis tuberosa)
The name is derived from the Quechua words ok’a, occa and/or uqa. Tubers are mainly claviform and cylinder in shape and tuber color ranges from white to deep grayish purple. Oca yields up to 20-40 tons per ha and tubers are ready for harvesting 7 months after planting. Oca is also grown in Mexico and New Zealand where oca has become a popular table vegetable and is simply called yam or New Zealand yam. Oca is a good source of carbohydrate, antioxidant compounds (anthocyanin and flavonoids), potassium and oxalates.