How to Juice Yams
Yams are natives of African and Asia, but they have been a food staple for centuries in South America and the Pacific Islands. As a root vegetable, the yam juices most easily in a twin gear juicer, such as Samson or Green Star models. Second choice would be a masticating juicer, such as Champion or Omega brand. The most common type of juicer, the centrigual, will work well enough too. JuiceMan and Breville offer centrifugal juicers. Yams found in U.S. produce departments are usually orange-colored sweet potatoes, a different species from the yams eaten in other countries. Check Asian and African markets for true yams imported from the Caribbean. Does this Spark an idea?
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Instructions
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Thoroughly scrub the yams, as the skins can be left on when juicing. Including the skins increases the fiber and vitamin content of the juice.
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Cut the yams into pieces small enough to fit in your juicer.
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Run the yam chunks through the juicer following your juicer's instructions for juicing root vegetables.
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Drink immediately after juicing to prevent vitamin loss from oxidation.
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Tips & Warnings
Use firm, medium-sized yams with unblemished skin. Choose darker colored yams, as a darker hue indicates higher vitamin content.
You can juice yams with compatibly flavored vegetables such as carrots.
Store yams in a dark, cool place, but not in the refrigerator. Refrigeration can ruin their flavor.
Yams can last up to six months when stored properly.
Although not true yams, sweet potatoes are also nutrient-rich and including sweet potato juice will give a smooth, creamy taste to your juice drinks.
High in fiber and low in sugar, yams provide plenty of potassium, which helps maintain blood pressure, and vitamin B6, which helps reduce heart disease. Yams provide the trace mineral manganese, which the body uses to metabolize carbohydrates
References
- Photo Credit sweet potato image by luda berlinerblau from Fotolia.com
