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''Ullucus tuberosus'' (Quechua ulluku〔Teofilo Laime Ajacopa, Diccionario Bilingüe Iskay simipi yuyayk'ancha, La Paz, 2007 (Quechua-Spanish dictionary)〕 (u:ju:ku), hispanicized spellings ''olluco, ulluco'', or milluku,〔 hispanicized ''melloco'') is a plant grown primarily as a root vegetable, secondarily as a leaf vegetable. Another common name in Spanish is papalisa. ''Ullucus tuberosus'' is the sole species in the monotypic genus ''Ullucus''. Ulluco is one of the most widely grown and economically important root crops in the Andean region of South America, second only to the potato.〔http://www.bioversityinternational.org/uploads/tx_news/Andean_roots_and_tubers_472.pdf#page=8&zoom=auto,-262,4〕 It is known there with the common name of ''papalisa'', but also by the regional names ''milluku'' and ''ulluku'' (Bolivia, Ecuador, Peru), ''chugua'' and ''uyucos'' (Colombia) or ''ruba'' (Venezuela), among others.〔(Lost Crops of the Incas: Little-Known Plants of the Andes with Promise for Worldwide Cultivation, National Academies Press )〕 The tuber is the primary edible part, but the leaf is also used and is similar to spinach.〔(Lost Crops of the Incas: Little-Known Plants of the Andes with Promise for Worldwide Cultivation, National Academies Press )〕 They are known to contain high levels of protein, calcium, and carotene. Ulluco was used by the Incas prior to arrival of Europeans in South America. ''Ullucus tuberosus'' has a subspecies, ''Ullucus tuberosus'' subsp. ''aborigineus'', which is considered a wild type. While the domesticated varieties are generally erect and have a diploid genome, the subspecies is generally a trailing vine and has a triploid genome.〔( Lost Crops of the Incas: Little-Known Plants of the Andes with Promise for Worldwide Cultivation, National Academies Press )〕 == Usage == The major appeal of ulluco is its crisp texture which, like the jicama, remains even when cooked. Because of its high water content, ulluco is not suitable for frying or baking, but it can be cooked in many other ways like the potato. In the pickled form, it is added to hot sauces. It is the main ingredient in the classic Peruvian dish ''olluquito con ch'arki'', and a basic ingredient together with the ''mashua'' in the typical Colombian dish ''cocido boyacense''. They are generally cut into thin strips. Oblong and thinly shaped, they grow to be only a few inches long. Varying in color, ''papalisa'' tubers may be orange/yellow in color with red/pink/purple freckles. In Bolivia, they grow to be very colorful and decorative, though with their sweet and unique flavor they are rarely used for decoration. When boiled or broiled they remain moist and the texture and flavor are very similar to the meat of the boiled peanut without the skin but unlike the boiled peanut becoming soft and mushy ulluco remains firm and almost crunchy. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Ullucus」の詳細全文を読む スポンサード リンク
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