How does the Vitamin C content in ulluco compare quantitatively to that found in standard potatoes?
Answer
It contains more than double the amount found in potatoes.
One of the most significant documented nutritional advantages of consuming ulluco is its exceptional density of Vitamin C. When compared directly against a standard potato, the ulluco tuber provides well over twice the quantity of this essential nutrient. Vitamin C is indispensable for human health, playing a critical role in the growth processes and the timely repair of tissues throughout all body systems. Because ulluco delivers substantial carbohydrates for energy alongside this superior dose of Vitamin C and other micronutrients like iron and potassium, the consumption of ulluco inherently supports immune function, which is closely tied to adequate Vitamin C levels.
Related Questions
What powerful pigments, known for antioxidant and anti-inflammatory support, give ulluco its striking colors?What compound is primarily responsible for the characteristic earthy or beet-like flavor in many ulluco varieties, chemically linked to petrichor?How does the Vitamin C content in ulluco compare quantitatively to that found in standard potatoes?What is the name of the durable, freeze-dried product made from ulluco tubers for long-term Andean storage, often ground into flour?Which specific type of betalain is found in high concentrations within the yellow and orange varieties of ulluco?What textural characteristic experienced in raw ulluco, sometimes described as slimy or gummy, significantly reduces or disappears entirely upon cooking?Compared directly to a standard potato serving, how many fewer calories does ulluco typically contain?What is the traditional Peruvian preparation involving strips of meat julienned with ulluco, typically served alongside white rice?What specific environmental condition limits the widespread cultivation of *Ullucus tuberosus* outside of cool highlands areas?Which flesh color in ulluco is suggested as a starting point for newcomers preferring a more neutral, potato-like starch due to minimal geosmin presence?