What are the types of yam

In people's daily life, yam should be eaten frequently. This food not only tastes great but also has a lot of nutritional value for the human body. However, yam is just a broad name, because there are many types of yam, and most people don't know much about the types of yam. So, what are the types of yam?

First, what are the types of yam? Yam, also known as Dioscorea batatas, wild yam, mountain yam, Huaishan, and white yam, is an herbal medicine included in the "Chinese Materia Medica". Its medicinal source is the dried rhizome of the Dioscoreaceae plant yam. Yam has the effects of nourishing and strengthening, aiding digestion, restraining sweat and stopping diarrhea. It is mainly used to treat spleen deficiency diarrhea, lung deficiency cough, diabetes thirst, frequent urination, spermatorrhea, leucorrhea in women and chronic enteritis with indigestion. Yam is best taken with Ganoderma lucidum, which has the effect of preventing and treating diabetes. Yam has great development prospects in the food industry and processing industry. Yam, a traditional Chinese medicinal material that can be used as both medicine and food, has different production characteristics due to the influence of regional climate characteristics, geological features, growth habits and other factors. The main producing areas of yam are Bo'ai, Wuzhi, Wenxian and other places in Henan Province. It is also cultivated in Shanxi, Shaanxi, Shandong, Hebei, Zhejiang, Hunan, Sichuan, Yunnan, Guizhou, Guangxi and other places. Several major producing areas, mainly in Guangxi, Hebei, Henan and other places, constitute the main yam cultivation areas in China.

Second, based on the texture of the meat, yams can be divided into two categories: water yam and cotton yam; based on the appearance, there are three types: long yam, flat yam and round yam. The long yams are more common to us, such as the cylindrical varieties such as Ma yam, Yamato long taro, iron stick yam, and water yam. The characteristics and market adaptability of some common yam varieties are for your reference: 1. Iron Stick Yam. It is the best quality long yam, but the yield of this variety is particularly low, with an output of more than 2,000 kilograms per mu, and the yam grows very thin and long. It is more accepted by consumers in its main producing areas. 2. Hairy yam. Fine-haired yam is a local variety in Jining, Shandong. The quality of this variety is also very good, with an annual yield of 2,000 to 3,000 kilograms of yam per mu. It is also slender in shape, but it only has a market in its main producing areas. 3. Hebei yam. The planting area of ​​​​Ma Yam in Hebei is very large, and its appearance is coarser than Iron Stick Yam and Fine Hairy Yam. The average yield per mu is about 4,000 jin, and the root hairs are relatively dense. The skin is not smooth. It tastes a little bit numb, but very filling. It is sold in most parts of our country, but the price is high due to its ugly appearance. 4. Yamato long taro. Yamato taro is a Japanese variety with a relatively high yield per mu, generally reaching 5,000 to 6,000 jin. High-yield plots can reach 8,000 jin or even higher. The appearance is coarser than the above three varieties, the root hairs are relatively thick, and it tastes chewy, but it is not as disease-resistant as the above three varieties, so attention should be paid to disease prevention during field management. This variety has a beautiful appearance and a higher price. Yamato long taro is a major variety of yam exported from my country.

What are the types of yam? Water yam. Water yam is produced in abundance in northern Jiangsu. It is called "water yam" and "Hua Zi yam". In recent years, a new variety of water yam called "Jiujinhuang" has appeared. They have several things in common: 1. High yield. It is normal to have an output of over 10,000 jin per mu. It is said that the output of "Jiujinhuang" can reach more than 20,000 jin per mu. 2. It does not produce yam beans. Water yam does not produce beans, and is mainly propagated by yam tubers. 3. High water content. The water content of water yam is over 86%, and it is crispy when fried or eaten raw. Because it has a high water content and does not grow yam beans, individual yams are relatively large and look better. 4. Contains less starch. When water yam is stewed or boiled, it tastes bad and has no noodles. It is crispy when fried or mixed. It only has a certain market in some big cities in the south. Water yam is not resistant to diseases, so attention should be paid to disease prevention during field management. Water yam is suitable for planting in sandy soil and can be planted in a single ditch without irrigation. When planting, you must pay attention to prevent ditches from collapsing due to rainwater. When it rains, you must drain the water in time. There must not be water accumulation in the fields. When watering, you must pay more attention to preventing ditches from collapsing. Because the soil is relatively loose when planting in a single ditch without irrigation, the cells of the yam are not tightly connected and the high moisture content makes it difficult to store. If there is no reliable market, it should not be planted in large quantities.