How to Grow Yams

METHODS

1Growing Slips For Planting

2Planting the Yams

3Tending To Your Plants

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Article Summary
Co-authored by Maggie Moran
Last Updated: October 23, 2019 References Approved

Yams are delicious, healthy, and fairly simple to grow. While this particular crop tends to
thrive in tropical climates, it is easy to grow yams in colder climates with the right planning
and forethought. You can grow your own sprouts and slips to plant, and then grow, harvest,
and cure yams.

1
Method

Growing Slips For Planting

1
Start growing the sprouts. Yams aren't grown from seeds like most other vegetables - they
grow from slips, which are derived from the sprouts of adult yams. To grow sprouts, cut a
yam in half and submerge one portion in a glass of cool water. Insert toothpicks at three
points around the middle of the yam and suspend it over the container, half-submerged in the
water.[1]
 Make sure the yam you choose looks healthy. If you notice discoloration or lesions
on the skin, your yam could be diseased, which means its sprouts could be
diseased, too.
 Choose a yam variety like TDA 291 or TDA 297 that is resistant to Scorch, a
fungal disease that causes spots and lesions.[2]

2
Keep the sprouts warm. The growth process requires warmth, so place the glass near a heat
source. If possible, position the glass near a window so that the sprouting yam gets sunlight
as well. Otherwise, place it near a heater to absorb warmth that way.[3]

3
Let sprouts develop. Refill the water in jars or glasses if necessary to keep the submersion
level of the yam consistent. Wait for sprouts to form on the yam; this will take a few weeks.
Once sprouts are leafy, take each one and gently twist it off of the yam.[4]
 Each yam can produce up to 50 sprouts.

4
Root the slips. Lay each sprout in a shallow container, with the bottom half of the stem
submerged in water. Allow the leaves to hang out over the rim of the container. Over the
course of a few days, you should see roots emerging from the bottom of each sprout. When
the roots are about an inch long, they are then slips that are ready to be planted.[5]
 Slips can also be purchased online.
Method2
Planting the Yams

1
Loosen the soil. To ensure that the roots don't meet resistance as they expand, make sure that
the soil is very loose and well-drained where you want to plant the yams. When the ground
starts to dry in the springtime, till the soil approximately 8 to 12 inches deep and remove
debris (i.e. rocks, root pieces, etc.). Spread compost or manure over the soil and till it
approximately 8 inches into the ground, to improve the soil's structure.Rake the area, spray it
with water, and let it sit for 2 or 3 days before planting.[6]

2
Make space. Ensure that you have enough room to accommodate the slips that you'll be
planting. Large tubers need a lot of space to grow, as do the vines of the plants, which grow
vigorously. Ideally, you should leave approximately a meter of space between each plant.
3
Wait for the right temperature. Yams do not grow well in cold temperatures, so it's best to
wait until a few weeks after the last frost to plant your slips. Mid spring is the ideal time to do
so. Yams require a long growing season, so don't wait too long into the spring or summer to
get started.[7]
EXPERT TIP

MAGGIE MORAN
Home & Garden Specialist
Yams grow best in warm climates. Horticulturalist Maggie Moran says, “Yams are an easy
plant to grow in the right conditions, and just a few plants can offer a good harvest. However,
they require over 4 months of warm temperatures to reach maturity.”

4
Bury the slips into the soil. Dig holes about 4" or 5" deep and 3" wide (approximately 10 or
12 cm deep and 7-8 cm wide). Place slips in the holes (dug about 8 to 10 inches apart),
positioned with the roots pointing down and the leafy tops above the soil. Very gently fill the
holes with soil, being careful not to jostle or bruise the slips too much.[8]
 Press soil down lightly to get rid of any air pockets.
Method 3
Tending To Your Plants

1
Water the plants generously. Newly planted slips should be watered every day the first
week, every second day the second week, and less and less as they grow. Be generous in
hydrating them but pay careful attention to the crop to avoid waterlogging. Yams thrive in
sunlight, so if the soil gets dry, adjust the watering schedule accordingly.[9]

2
Fertilize the plants. Use a fertilizer during the growth period to help improve the state of the
produce. Purchase a fertilizer that is low in nitrogen, an element which can compromise root
development, and is high in phosphorus. It is best to fertilize the crop every two to four
weeks.

3
Stake the plants. Yam plant vines are not sturdy and require support in order to produce a
large yield. Keep an eye on the plants and stake the mounds approximately 4 weeks after the
vines first emerge. Use bamboo canes as support for these yam vines, which can grow up to
10 ft.[10]

4
Watch out for diseases. Your yams may fall prey to different pests and diseases from time to
time. Keep an eye out for the following conditions when growing your yams and choosing
your sprouts:
 Yam mosaic disease. Caused by aphids, this condition results in yellow and light
green discoloration on the leaves. To prevent this disease, keep the growing area
free of weeds and use disease-free slips. If you notice diseased plants, remove them
immediately.[11]
 Dry rot disease. This condition causes light yellow lesions on the outer skin,
eventually turning the entire yam black. Use disease-free slips to prevent dry rot. If
your yams have this disease, soak them in hot water for an hour post-harvest to
lessen the effects.[12]
 Mealy bugs. This insect looks like a white, cotton-like oval. Mealy bugs can hinder
growth and attract ants. Treat mealy bugs by removing infected plants and using
insecticide sprays for large infestations.[13]
 White scale insects. These insects create tiny white scales on the skin of yams and
can slow growth. Treat infected plants with insecticidal soap.[14]
Method4
Harvesting Your Yams

1
Keep an eye on the plants. Yams typically take about 14 weeks to mature. They should be
harvested when the tops of plants start to go yellow and wither. Harvesting generally occurs
in autumn.[15]
2
Remove yams from the soil. Use a pitchfork or similar gardening implement to gently dig
into the soil and remove the tubers from under the surface. Start digging a safe distance from
the stem. Be careful not to pierce the skin of the yams when removing them from the
ground.[16]

3
Cure your yams. Refrain from washing yams after harvesting. Instead, sort yams into boxes
or baskets to cure them before storage. Curing can be done in approximately 2 weeks. To do
so, place yams in a warm, dark place with some ventilation and leave them undisturbed. This
process will allow bruising and wounds on the yams to heal, and seal out rot bacteria.[17]

4
Store your yams. Once harvested, yams can be kept for several months. Store yams in a
cool, dry spot like a kitchen cabinet. There are multiple ways to cook yams, so look up yam
recipes and enjoy the fruits (or root vegetables) of your gardening.[18]

Yam (vegetable)
From Wikipedia, the free encyclopedia

Jump to navigationJump to search

This article is about the large tuberous starchy root eaten as a staple food. For the sweet
potato (Ipomoea batatas), also known as a yam in North America, see sweet potato. For
oca, the vegetable called yam in New Zealand, see Oxalis tuberosa.

White yams at a retail market in Brixton, England, 2004

Yam is the common name for some plant species in the
genus Dioscorea (family Dioscoreaceae) that form edible tubers.[1] Yams
are perennial herbaceous vines cultivated for the consumption of their starchy tubers
in many temperate and tropical regions, especially in Africa, South America and the
Caribbean, Asia, and Oceania.[1] The tubers themselves, also called "yams", come in
a variety of forms owing to numerous cultivars and related species.[1]

Etymology[edit]
The name "yam" appears to derive from
Portuguese inhame or Canarian (Spain) ñame, which derived from West African
languages during trade.[2] Although in both languages, this name is commonly
referred to the plant taro (Colocasia esculenta) from the genus Colocasia, as
opposed to Dioscorea.[3][4]
The main derivations borrow from verbs meaning "to eat".[2] True yams have
various common names across multiple world regions.[1]
Other uses of the term "yam"[edit]
In some places, other (unrelated) root vegetables are sometimes referred to as
"yams", including:[1]

 In the United States, sweet potatoes (Ipomoea batatas), especially those with orange
flesh, are often referred to as "yams"[5][6]
 In Australia, the tubers of the Microseris lanceolata, or yam daisy, were a staple food
of Aboriginal Australians in some regions.[7]
 In New Zealand, oca (Oxalis tuberosa) is typically referred to as "yam".[8][9]
 In Malaysia, Singapore and Portuguese speaking countries, taro (Colocasia esculenta)
is referred to as "yam".[10][3]
 In Africa, South and Southeast Asia as well as the tropical Pacific
islands Amorphophallus paeoniifolius is grown and known as "elephant foot yam".[11]

Description[edit]
A yam

A monocot related to lilies and grasses, yams are

vigorous herbaceous vines providing an edible tuber.[1] They are native to Africa,
Asia, and the Americas. Some yams are also invasive plants, often considered a
"noxious weed", outside cultivated areas.[1] Some 870 species of yams are
known,[1] and 95% of these crops are grown in Africa.[12]
Yam plants can grow up to 15 m (49 ft) in length and 7.6 to 15.2 cm (3 to 6 in)
high.[1] The tuber may grow into the soil up to 1.5 m (4 ft 11 in) deep.[1] The plant
disperses by seed.[1]
The edible tuber has a rough skin that is difficult to peel but readily softened by
heating. The skins vary in color from dark brown to light pink. The majority of the
vegetable is composed of a much softer substance known as the "meat". This
substance ranges in color from white or yellow to purple or pink in mature yams.
Cultivation[edit]

Purple yam (D. alata) freshly harvested and sliced for cross-sectional view

Yam crop begins when whole seed tubers or tuber portions are planted into mounds
or ridges, at the beginning of the rainy season. The crop yield depends on how and
where the sets are planted, sizes of mounds, interplant spacing, provision of stakes
for the resultant plants, yam species, and tuber sizes desired at harvest. Small-scale
farmers in West and Central Africa often intercrop yams with cereals and vegetables.
The seed yams are perishable and bulky to transport. Farmers who do not buy new
seed yams usually set aside up to 30% of their harvest for planting the next year.
Yam crops face pressure from a range of insect pests and fungal and viral diseases,
as well as nematode. Their growth and dormant phases correspond respectively to
the wet season and the dry season. For maximum yield, the yams require a humid
tropical environment, with an annual rainfall over 1500 mm distributed uniformly
throughout the growing season. White, yellow, and water yams typically produce a
single large tuber per year, generally weighing 5 to 10 kg (11 to 22 lb).[13]
Despite the high labor requirements and production costs, consumer demand for
yam is high in certain subregions of Africa,[1] making yam cultivation quite profitable
to certain farmers.
Major cultivated species[edit]
Many cultivated species of Dioscorea yams are found throughout the humid
tropics.[1] The most economically important are discussed below.[13]
Non-Dioscorea tubers that were historically important in Africa include Plectranthus
rotundifolius (the Hausa potato) and Plectranthus esculentus (the Livingstone
potato); these two tuber crops have now been largely displaced by the introduction
of cassava.[14]
D. rotundata and D. cayennensis[edit]

Dioscorea rotundata, the white yam, and D. cayennensis, the yellow yam, are native
to Africa. They are the most important cultivated yams. In the past, they were
considered as two separate species, but most taxonomists now regard them as the
same species. Over 200 varieties between them are cultivated.
White yam tuber is roughly cylindrical in shape, the skin is smooth and brown, and
the flesh is usually white and firm. Yellow yam has yellow flesh, caused by the
presence of carotenoids. It looks similar to the white yam in outer appearance; its
tuber skin is usually a bit firmer and less extensively grooved. The yellow yam has a
longer period of vegetation and a shorter dormancy than white yam.
The Kokoro variety is important in making dried yam chips.[15]
They are large plants; the vines can be as long as 10 to 12 m (33 to 39 ft). The
tubers most often weigh about 2.5 to 5 kg (6 to 11 lb) each, but can weigh as much
as 25 kg (55 lb). After 7 to 12 months' growth, the tubers are harvested. In Africa,
most are pounded into a paste to make the traditional dish of "pounded yam", known
as Iyan.[16]
D. alata[edit]

Water yam (D. alata)

D. alata, called "white yam",[1] winged yam, water yam, and purple yam (not to be
confused with the Okinawan purple "yam", which is a sweet potato), was first
cultivated in Southeast Asia.[1] Although not grown in the same quantities as the
African yams, it has the largest distribution worldwide of any cultivated yam, being
grown in Asia, the Pacific islands, Africa, and the West Indies.[1] Even in Africa, the
popularity of water yam is second only to white yam. The tuber shape is generally
cylindrical, but can vary. Tuber flesh is white and watery in texture.
Uhi was brought to Hawaii by the early Polynesian settlers and became a major crop
in the 19th century when the tubers were sold to visiting ships as an easily stored
food supply for their voyages.[17]
D. polystachya[edit]

Segment of a Chinese yam (D. polystachya)

D. polystachya, Chinese yam, is native to China. The Chinese yam plant is

somewhat smaller than the African, with the vines about 3 m (10 ft) long. It is tolerant
to frost and can be grown in much cooler conditions than other yams. It is also grown
in Korea and Japan.
It was introduced to Europe in the 19th century, when the potato crop there was
falling victim to disease, and is still grown in France for the Asian food market.
The tubers are harvested after about 6 months of growth. Some are eaten right after
harvesting and some are used as ingredients for other dishes, including noodles,
and for traditional medicines.[16]
D. bulbifera[edit]

Air potato (D. bulbifera)

Wild yams (D. sp.)

D. bulbifera, the air potato, is found in both Africa and Asia, with slight differences
between those found in each place. It is a large vine, 6 m (20 ft) or more in length. It
produces tubers, but the bulbils which grow at the base of its leaves are the more
important food product. They are about the size of potatoes (hence the name "air
potato"), weighing from 0.5 to 2.0 kg (1 lb 2 oz to 4 lb 7 oz).
Some varieties can be eaten raw, while some require soaking or boiling for
detoxification before eating. It is not grown much commercially since the flavor of
other yams is preferred by most people. However, it is popular in home vegetable
gardens because it produces a crop after only four months of growth and continues
producing for the life of the vine, as long as two years. Also, the bulbils are easy to
harvest and cook.[16]
In 1905, the air potato was introduced to Florida and has since become an invasive
species in much of the state. Its rapid growth crowds out native vegetation and it is
very difficult to remove since it can grow back from the tubers, and new vines can
grow from the bulbils even after being cut down or burned.[18]
D. esculenta[edit]

Wild bitter yam vines (D. dumetorum)

D. esculenta, the lesser yam, was one of the first yam species cultivated. It is native
to Southeast Asia and is the third-most commonly cultivated species there, although
it is cultivated very little in other parts of the world. Its vines seldom reach more than
3 m (10 ft) in length and the tubers are fairly small in most varieties.
The tubers are eaten baked, boiled, or fried much like potatoes. Because of the
small size of the tubers, mechanical cultivation is possible, which along with its easy
preparation and good flavor, could help the lesser yam to become more popular in
the future.[16]
D. dumetorum[edit]

D. dumetorum, the bitter yam, is popular as a vegetable in parts of West Africa, in

part because their cultivation requires less labor than other yams. The wild forms are
very toxic and are sometimes used to poison animals when mixed with bait. It is
said[according to whom?] that they have also been used for criminal purposes.[16]
D. trifida[edit]

D. trifida, the cush-cush yam, is native to the Guyana region of South America and is
the most important cultivated New World yam. Since they originated in
tropical rainforest conditions, their growth cycle is less related to seasonal changes
than other yams. Because of their relative ease of cultivation and their good flavor,
they are considered to have a great potential for increased production.[16]
Wild taxa[edit]
D. hirtiflora subsp. pedicellata[edit]

Dioscorea hirtiflora subsp. pedicellata, lusala, busala or lwidi, is native to Tropical

Africa. It is widely harvested and eaten in Southern Zambia where it grows in open
forest areas. In Southern Zambia, it is an important addition to the March–September
diets of almost all, and income of over half, of rural households.[19]. Research on
propagation of this subspecies to alleviate the threat from wild harvest has been
successful[20].

Harvesting[edit]
Yams in West Africa are typically harvested by hand using sticks, spades, or
diggers.[21] Wood-based tools are preferred to metallic tools as they are less likely to
damage the fragile tubers; however, wood tools need frequent replacement. Yam
harvesting is labor-intensive and physically demanding. Tuber harvesting involves
standing, bending, squatting, and sometimes sitting on the ground depending on the
size of mound, size of tuber, or depth of tuber penetration. Care must be taken to
avoid damage to the tuber, because damaged tubers do not store well and spoil
rapidly. Some farmers use staking and mixed cropping, a practice that complicates
harvesting in some cases.
In forested areas, tubers grow in areas where other tree roots are present.
Harvesting the tuber then involves the additional step of freeing them from other
roots. This often causes tuber damage.
Aerial tubers or bulbils are harvested by manual plucking from the vine.
Yields may improve and cost of yam production be lower if mechanization were to be
developed and adopted. However, current crop production practices and species
used pose considerable hurdles to successful mechanization of yam production,
particularly for small-scale rural farmers. Extensive changes in traditional cultivation
practices, such as mixed cropping, may be required. Modification of current tuber
harvesting equipment is necessary given yam tuber architecture and its different
physical properties.[21]

Production[edit]
Further information: Yam production in Nigeria

Yam production - 2017

Production
Country
(millions of tonnes)

Nigeria 47.9

Ghana 8.0

Ivory Coast 7.1

Benin 3.1

Ethiopia 1.4

Togo 0.8

Cameroon 0.6

World 73.0

Source:UN Food & Agriculture Organization[22]

Worldwide yam production showing limited production range (Caribbean, West Africa, and Polynesia)

In 2017, worldwide production of yams was 73.0 million tonnes, led by Nigeria with
66% of the global total (table)[23]. Nigeria farmed yams on 5.9 million hectares, 70% of
the world land area of 8.6 million hectares devoted to yam farming.[22]
The world average annual yield of yams was 8.8 tonnes per hectare in 2017,
with Ethiopia having the most productive farms of 29.2 tonnes per hectare.[22]

Storage[edit]
Roots and tubers such as yam are living organisms. When stored, they continue to
respire, which results in the oxidation of the starch (a polymer of glucose) contained
in the cells of the tuber, which converts it into water, carbon dioxide, and heat
energy. During this transformation of the starch, the dry matter of the tuber is
reduced.
Amongst the major roots and tubers, properly stored yam is considered to be the
least perishable. Successful storage of yams requires:[24][25]

 initial selection of sound and healthy yams

 proper curing, if possible combined with fungicide treatment
 adequate ventilation to remove the heat generated by respiration of the tubers
 regular inspection during storage and removal of rotting tubers and any sprouts that
develop
 protection from direct sunlight and rain
Storing yam at low temperature reduces the respiration rates. However,
temperatures below 12 °C (54 °F) cause damage through chilling, causing a
breakdown of internal tissues, increasing water loss and yam's susceptibility to
decay. The symptoms of chilling injury are not always obvious when the tubers are
still in cold storage. The injury becomes noticeable as soon as the tubers are
restored to ambient temperatures.
The best temperature to store yams is between 14 and 16 °C (57 and 61 °F), with
high-technology-controlled humidity and climatic conditions, after a process of
curing. Most countries that grow yams as a staple food are too poor to afford high-
technology storage systems.
Sprouting rapidly increases a tuber's respiration rates, and accelerates the rate at
which its food value decreases.[24]
Certain cultivars of yams store better than others. The easier to store yams are those
adapted to arid climate, where they tend to stay in a dormant low-respiration stage
much longer than yam breeds adapted to humid tropical lands, where they do not
need dormancy. Yellow yam and cush-cush yam, by nature, have much shorter
dormancy periods than water yam, white yam, or lesser yam.
Storage losses for yams are very high in Africa, with insects alone causing over 25%
harvest loss within five months.[citation needed][26]

Nutritional value[edit]

Yam, raw

Nutritional value per 100 g (3.5 oz)

Energy 494 kJ (118 kcal)

Carbohydrates 27.9 g

Sugars 0.5 g

Dietary fiber 4.1 g

Fat 0.17 g

Protein 1.5 g

Vitamins Quantity%DV†

Vitamin A equiv. 1%

7 μg

Thiamine (B1) 10%

0.112 mg

Riboflavin (B2) 3%

0.032 mg

Niacin (B3) 4%

0.552 mg

Pantothenic acid (B5) 6%

0.314 mg
Vitamin B6 23%

0.293 mg

Folate (B9) 6%

23 μg

Vitamin C 21%

17.1 mg

Vitamin E 2%

0.35 mg

Vitamin K 2%

2.3 μg

Minerals Quantity%DV†

Calcium 2%

17 mg

Iron 4%

0.54 mg

Magnesium 6%

21 mg

Manganese 19%

0.397 mg

Phosphorus 8%

55 mg

Potassium 17%

816 mg

Zinc 3%

0.24 mg

"Link to USDA Database entry".

  Units
 μg = micrograms • mg = milligrams
 IU = International units

†
Percentages are roughly approximated

using US recommendations for adults.

Source: USDA Nutrient Database

Raw yam has only moderate nutrient density, with appreciable content (10% or more
of the Daily Value, DV) limited to potassium, vitamin B6, manganese, thiamin, dietary
fiber, and vitamin C (table).[27] But raw yam has the highest potassium levels amongst
the 10 major staple foods of the world (see nutritional chart). Yam supplies
118 calories per 100 grams. Yam generally has a lower glycemic index, about 54%
of glucose per 150 gram serving, compared to potato products.[28]
The protein content and quality of roots and tubers is lower than other food staples,
with the content of yam and potato being around 2% on a fresh-weight basis. Yams,
with cassava, provide a much greater proportion of the protein intake in Africa,
ranging from 5.9% in East and South Africa to about 15.9% in humid West Africa.[29]
As a relatively low-protein food, yam is not a good source of essential amino acids.
Experts emphasize the need to supplement a yam-dominant diet with more protein-
rich foods to support healthy growth in children.[30][31]
Yam is an important dietary element for Nigerian and West African people. It
contributes more than 200 calories per person per day for more than 150 million
people in West Africa, and is an important source of income. Yam is an attractive
crop in poor farms with limited resources. It is rich in starch, and can be prepared in
many ways. It is available all year round, unlike other, unreliable, seasonal crops.
These characteristics make yam a preferred food and a culturally important food
security crop in some sub-Saharan African countries.[32]

Phytochemicals and use in medicine[edit]

The tubers of certain wild yams, including a variant of 'Kokoro' yam and other
species of Dioscorea, such as Dioscorea nipponica, are a source for the extraction
of diosgenin, a steroid sapogenin.[33] The extracted diosgenin is used for the
commercial synthesis of cortisone, pregnenolone, progesterone, and other steroid
products.[34] Such preparations were used in early combined oral contraceptive
pills.[35] The unmodified steroid has estrogenic activity.[36]

Comparison to other staple foods[edit]

The following table shows the nutrient content of yam and major staple foods in a
raw harvested form. Raw forms, however, are not edible and cannot be digested.
These must be sprouted, or prepared and cooked for human consumption. In
sprouted or cooked form, the relative nutritional and antinutritional contents of each
of these staples is remarkably different from that of raw form of these staples.[citation needed]
 Nutrient content of 10 major staple foods per 100 g portion,[37] in order of rank

Rice Soybe
Sweet Ya
Maize (c , Whe Potat Cassa ans, Sorgh Plant
Nutrient potat ms[Y RDA
orn)[A] whi at[C] oes[D] va[E] green[ ]
um[H] ain[Z]
F]
oes[G]
te[B]

3,00
Water (g) 10 12 13 79 60 68 77 70 9 65
0

8,36
1,52 1,36 8–
Energy (kJ) 1,528 322 670 615 360 494 1,419 511
8 9 10,4
60

Protein (g) 9.4 7.1 12.6 2.0 1.4 13.0 1.6 1.5 11.3 1.3 50

0.1 44–
Fat (g) 4.74 0.66 1.54 0.09 0.28 6.8 0.05 3.3 0.37
7 77

Carbohydrate
74 80 71 17 38 11 20 28 75 32 130
s (g)

Fiber (g) 7.3 1.3 12.2 2.2 1.8 4.2 3 4.1 6.3 2.3 30

mini
Sugar (g) 0.64 0.12 0.41 0.78 1.7 0 4.18 0.5 0 15
mal

[A] [B] [C] [D] [E] [F] [G] [Y] [H] [Z]
Minerals RDA

1,00
Calcium (mg) 7 28 29 12 16 197 30 17 28 3
0

Iron (mg) 2.71 0.8 3.19 0.78 0.27 3.55 0.61 4.4 0.6 8
0.5
 4

Magnesium (
127 25 126 23 21 65 25 21 0 37 400
mg)

Phosphorus (
210 115 288 57 27 194 47 55 287 34 700
mg)

Potassium (m 4,70
287 115 363 421 271 620 337 816 350 499
g) 0

1,50
Sodium (mg) 35 5 2 6 14 15 55 9 6 4
0

0.2
Zinc (mg) 2.21 1.09 2.65 0.29 0.34 0.99 0.3 0 0.14 11
4

0.1
Copper (mg) 0.31 0.22 0.43 0.11 0.10 0.13 0.15 - 0.08 0.9
8

Manganese ( 0.4
0.49 1.09 3.99 0.15 0.38 0.55 0.26 - - 2.3
mg) 0

Selenium (μg) 15.5 15.1 70.7 0.3 0.7 1.5 0.6 0.7 0 1.5 55

[A] [B] [C] [D] [E] [F] [G] [Y] [H] [Z]
Vitamins RDA

Vitamin 17.
0 0 0 19.7 20.6 29 2.4 0 18.4 90
C (mg) 1

Thiamin (B1) 0.1

0.39 0.07 0.30 0.08 0.09 0.44 0.08 0.24 0.05 1.2
(mg) 1

0.20 0.05 0.12 0.03 0.05 0.18 0.06 0.14 0.05 1.3
Riboflavin (B2 0.0
 ) (mg) 3

Niacin (B3) 0.5

3.63 1.6 5.46 1.05 0.85 1.65 0.56 2.93 0.69 16
(mg) 5

Pantothenic 0.3
0.42 1.01 0.95 0.30 0.11 0.15 0.80 - 0.26 5
acid (B5) (mg) 1

Vitamin 0.2
0.62 0.16 0.3 0.30 0.09 0.07 0.21 - 0.30 1.3
B6 (mg) 9

Folate Total
19 8 38 16 27 165 11 23 0 22 400
(B9) (μg)

14,18 5,00
Vitamin A (IU) 214 0 9 2 13 180 138 0 1,127
7 0

Vitamin E,
alpha- 0.3
0.49 0.11 1.01 0.01 0.19 0 0.26 0 0.14 15
tocopherol 9
(mg)

Vitamin
0.3 0.1 1.9 1.9 1.9 0 1.8 2.6 0 0.7 120
K1 (μg)

Beta- 10,5
97 0 5 1 8 0 8,509 83 0 457
carotene (μg) 00

Lutein+zeaxa 6,00
1,355 0 220 8 0 0 0 0 0 30
nthin (μg) 0

[A] [B] [C] [D] [E] [F] [G] [Y] [H] [Z]
Fats RDA

Saturated 0.0 mini

0.67 0.18 0.26 0.03 0.07 0.79 0.02 0.46 0.14
fatty acids (g) 4 mal
Monounsatur
0.0 22–
ated fatty 1.25 0.21 0.2 0.00 0.08 1.28 0.00 0.99 0.03
1 55
acids (g)

Polyunsaturat
0.0 13–
ed fatty 2.16 0.18 0.63 0.04 0.05 3.20 0.01 1.37 0.07
8 19
acids (g)

[A] [B] [C] [D] [E] [F] [G] [Y] [H] [Z]
RDA

A
raw yellow dent corn
B
raw unenriched long-grain white rice
C
raw hard red winter wheat
D
raw potato with flesh and skin
E
raw cassava
F
raw green soybeans
G
raw sweet potato
H
raw sorghum
Y
raw yam
Z
raw plantains
/*
unofficial

Consumption[edit]
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Yams are consumed in a variety of preparations, such as flour or whole vegetable

pieces across their range of distribution in Asia, Africa, North America, Central
America, the Caribbean, South America, and Oceania.[1]
Africa[edit]
Tongan farmer showing off his prize yams.

Young women preparing pounded yam (which includes mashed and pounded yam flour) in the Democratic
Republic of Congo.

Yams of African species must be cooked to be safely eaten, because various natural
substances in yams can cause illness if consumed raw. The most common cooking
methods in Western and Central Africa are by boiling, frying or roasting.[38]
Among the Akan of Ghana, boiled yam can be mashed with palm oil into eto in a
similar manner to the plantain dish matoke, and is served with eggs. The boiled yam
can also be pounded with a traditional mortar and pestle to create a thick, starchy
paste known as iyan (pounded yam) or fufu which is eaten with traditional sauces
such as egusi and palm nut soup.
Another method of consumption is to leave the raw yam pieces to dry in the sun.
When dry, the pieces turn a dark brown color. These are then milled to create a
brown powder known in Nigeria as elubo. The powder can be mixed with boiling
water to create a thick starchy paste, a kind of pudding known as amala, which is
then eaten with local soups and sauces.
Yams are a primary agricultural and culturally important commodity in West
Africa,[38] where over 95% of the world's yam crop is harvested. Yams are still
important for survival in these regions. Some varieties of these tubers can be stored
up to six months without refrigeration, which makes them a valuable resource for the
yearly period of food scarcity at the beginning of the wet season. Yam cultivars are
also cultivated in other humid tropical countries.[1]
Yam is the main staple crop of the Igbos in south eastern Nigeria where for centuries
it played a dominant role in both their agricultural and cultural life. It is celebrated
with annual yam festivals.
Brazil[edit]
Yams are particularly consumed in the coastal area of the Northeast region, although
they can be found in other parts of the country. In Pernambuco state, it is usually
boiled and served cut in slices at breakfast, along with cheese spread or molasses.
Colombia[edit]
In Colombia yam production has been specifically located in the Caribbean region,
where it has become a key product in the diet of the population of this area. In 2010,
Colombia was among the 12 countries with the highest yam production worldwide,
and ranked first in yield of tons per hectare planted. Although its main use is for food,
several studies have shown its usefulness in the pharmaceutical industry and the
manufacture of bioplastics. However, in Colombia, there is no evidence of the use of
this product, other than food.[39]
Philippines[edit]

Yams at Port-Vila market (Vanuatu)

A piece of cake made with ube (purple yam; Philippines)

In the Philippines, the purple ube species of yam (Dioscorea alata), is eaten as a
sweetened dessert called ube halaya, and is also used as an ingredient in another
Filipino dessert, halo-halo. It is also used as a popular ingredient for ice cream.
Vietnam[edit]
In Vietnam, the same purple yam is used for preparing a special type of soup canh
khoai mỡ or fatty yam soup. This involves mashing the yam and cooking it until very
well done. The yam root was traditionally used by peasants in Vietnam to dye cotton
clothes throughout the Red River and Mekong delta regions as late as the mid-20th
century, and is still used by others in the Sapa region of northern Vietnam.[40]
Indonesia[edit]
In Indonesia, the same purple yam is used for preparing desserts. This involves
mashing the yam and mixing it with coconut milk and sugar. White- and off-white-
fleshed yams are cut in cubes, cooked, lightly fermented, and eaten as afternoon
snacks.
Japan[edit]

Yamakake is a yam-based Japanese dish prepared from tororo (D. polystachya) and maguro (tuna).

An exception to the cooking rule is the mountain yam (Dioscorea polystachya),

known as nagaimo and can be further classified into ichōimo (lit. 'ginkgo-leaf yam';
kanji: 銀杏芋), or yamatoimo (lit. Yamato yam; kanji: 大和芋), depending on the root
shape.
Mountain yam is eaten raw and grated, after only a relatively minimal preparation:
the whole tubers are briefly soaked in a vinegar-water solution to neutralize
irritant oxalate crystals found in their skin. The raw vegetable is starchy and
bland, mucilaginous when grated, and may be eaten plain as a side dish, or added to
noodles.
Another variety of yam, jinenjo, is used in Japan as an ingredient in soba noodles. In
Okinawa, purple yams (Dioscorea alata) are grown. This purple yam is popular as
lightly deep-fried tempura, as well as being grilled or boiled. Additionally, the purple
yam is a common ingredient of yam ice cream with the signature purple color. Purple
yam is also used in other types of traditional wagashi sweets, cakes, and candy.
India[edit]
In central parts of India, the yam is prepared by being finely sliced, seasoned with
spices, and deep fried. In southern parts of India in Tamil, the vegetable is a popular
accompaniment to rice dishes and fish curry. The purple yam, D. alata, is also eaten
in India, where it is also called the violet yam.
Nepal[edit]
Dioscorea root is traditionally eaten on Māgh Sankrānti (a midwinter festival) in
Nepal. It is usually steamed and then cooked with spices.
Fiji Islands[edit]
Yam[41] is, along with cassava and taro, a staple food, and is consumed boiled,
roasted in a lovo, or steamed with fish or meat in curry sauce or coconut milk and
served with rice. The cost of yam is higher due to the difficulty in farming and
relatively low volume of production.[41]
Jamaica[edit]
Because of their abundance and importance to survival, yams were highly regarded
in Jamaican ceremonies and constitute part of many traditional West
African ceremonies.[42]
The West[edit]
Yam powder is available in the West from grocers specializing in African products,
and may be used in a similar manner to instant mashed potato powder, although
preparation is a little more difficult because of the tendency of the yam powder to
form lumps. The powder is sprinkled onto a pan containing a small amount of boiling
water and stirred vigorously. The resulting mixture is served with a heated sauce,
such as tomato and chili, poured onto it.
Skinned and cut frozen yams may also be available from specialty grocers.

Toxicity[edit]
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Unlike cassava, most varieties of edible, mature, cultivated yam do not contain toxic
compounds. However, there are exceptions. Bitter compounds tend to accumulate in
immature tuber tissues of white and yellow yams. These may be polyphenols
or tannin-like compounds.[citation needed]
Wild forms of bitter yams (Dioscorea dumetorum) do contain some toxins, such
as dihydrodioscorine, that taste bitter, hence are referred to as bitter yam.[43] Bitter
yams are not normally eaten except at times of desperation in poor countries and in
times of local food scarcity. They are usually detoxified by soaking in a vessel of salt
water, in cold or hot fresh water or in a stream. The bitter compounds in these yams
are water-soluble alkaloids which, on ingestion, produce severe and distressing
symptoms. Severe cases of alkaloid intoxication may prove fatal.
Aerial or potato yams have antinutritional factors. In Asia, detoxification methods,
involving water extraction, fermentation, and roasting of the grated tuber, are used
for bitter cultivars of this yam. The bitter compounds in yams also known locally as
air potato include diosbulbin and possibly saponins, such as diosgenin.[33] In
Indonesia, an extract of air potato is used in the preparation of arrow poison.[24]
Cultural aspects[edit]

Ashanti yam ceremony in Ghana has been part of the local history, shown in this 1817 painting of a yam
ceremony

Nigeria and Ghana[edit]

A yam festival is usually held in the beginning of August at the end of the rainy
season. People offer yams to gods and ancestors first, before distributing them to
the villagers. This is their way of giving thanks to the spirits above them.
New Yam Festival[edit]

The New Yam Festival celebrates the main agricultural crop of the Igbos, Idomas,
and Tivs. The New Yam Festival, known as Orureshi in Owukpa in Idoma west
and Ima-Ji, Iri-Ji or Iwa Ji in Igbo land, is a celebration depicting the prominence of
yam in social and cultural life. The festival is prominent among southeastern states
and major tribes in Benue State, mainly around August.
Other[edit]
Historical records in West Africa and of African yams in Europe date back to the
16th century. Yams were taken to the Americas through precolonial Portuguese and
Spanish on the borders of Brazil and Guyana, followed by a dispersion through the
Caribbean.[44]
Yams are used in Papua New Guinea, where they are called kaukau. Their
cultivation and harvesting is accompanied by complex rituals and taboos. The
coming of the yams (one of the numerous versions from Maré) is described in Pene
Nengone (Loyalty Islands of New Caledonia).