Pachyrhizus: Difference between revisions

Latest revision as of 06:26, 16 February 2025

A genus of plants in the legume family

Pachyrhizus is a genus of plants in the Fabaceae family, commonly known as the legume, pea, or bean family. This genus includes several species that are cultivated for their edible tuberous roots. The most well-known species is Pachyrhizus erosus, commonly referred to as jicama.

Description[edit]

Pachyrhizus species are perennial herbaceous plants with climbing or trailing stems. The leaves are trifoliate, with three leaflets per leaf. The flowers are typically papilionaceous, characteristic of the Faboideae subfamily, and are usually white or blue. The fruit is a legume pod, but it is the tuberous roots that are primarily harvested and consumed.

Cultivation and Uses[edit]

File:Pachyrhizus erosus Blanco2.249.png

Illustration of Pachyrhizus erosus

Pachyrhizus species are cultivated in tropical and subtropical regions around the world. The tubers are rich in starch and are consumed raw or cooked. They are a popular ingredient in salads, stir-fries, and other dishes. The plant is also used in crop rotation systems to improve soil fertility due to its ability to fix nitrogen in the soil.

Species[edit]

The genus Pachyrhizus includes several species, among which the most notable are:

Pachyrhizus erosus - Commonly known as jicama or Mexican yam bean.
Pachyrhizus tuberosus - Known as the Amazonian yam bean.
Pachyrhizus ahipa - Known as the Andean yam bean.

Toxicity[edit]

While the tubers of Pachyrhizus species are edible, the seeds and pods contain rotenone, a natural insecticide that is toxic to humans and animals if ingested in large quantities. Therefore, only the tubers should be consumed.

Related pages[edit]

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-'''Pachyrhizus''' is a genus of plants in the [[Fabaceae|Fabaceae family]], also known as the legume, pea, or bean family. The genus is native to Central and South America, and is known for its edible roots. The most well-known species within this genus are [[Pachyrhizus erosus|Pachyrhizus erosus]], commonly known as jicama, and [[Pachyrhizus tuberosus|Pachyrhizus tuberosus]], known as the Andean yam bean.
+{{short description|A genus of plants in the legume family}}
+{{Taxobox
+| name = Pachyrhizus
+| image = Pachyrhizus_erosus_Blanco2.249.png
+| image_caption = Illustration of ''Pachyrhizus erosus''
+| regnum = [[Plantae]]
+| unranked_divisio = [[Angiosperms]]
+| unranked_classis = [[Eudicots]]
+| unranked_ordo = [[Rosids]]
+| ordo = [[Fabales]]
+| familia = [[Fabaceae]]
+| subfamilia = [[Faboideae]]
+| tribus = [[Phaseoleae]]
+| genus = '''''Pachyrhizus'''''
+| genus_authority = [[Carl Ludwig Willdenow|Willd.]]
+}}
-== Description ==
+'''''Pachyrhizus''''' is a genus of plants in the [[Fabaceae]] family, commonly known as the legume, pea, or bean family. This genus includes several species that are cultivated for their edible tuberous roots. The most well-known species is ''[[Pachyrhizus erosus]]'', commonly referred to as [[jicama]].
-Plants in the Pachyrhizus genus are herbaceous, perennial vines. They are characterized by their large, tuberous roots, which are edible and often used in cooking. The leaves are pinnately compound, with leaflets arranged in pairs along the stem. The flowers are typically blue or purple, and the fruit is a legume pod.
+==Description==
+''Pachyrhizus'' species are perennial [[herbaceous]] plants with climbing or trailing stems. The leaves are trifoliate, with three leaflets per leaf. The flowers are typically [[papilionaceous]], characteristic of the [[Faboideae]] subfamily, and are usually white or blue. The fruit is a [[legume]] pod, but it is the tuberous roots that are primarily harvested and consumed.
-== Cultivation and uses ==
+==Cultivation and Uses==
+[[File:Pachyrhizus_erosus_Blanco2.249.png|thumb|left|Illustration of ''Pachyrhizus erosus'']]
+''Pachyrhizus'' species are cultivated in tropical and subtropical regions around the world. The tubers are rich in [[starch]] and are consumed raw or cooked. They are a popular ingredient in salads, stir-fries, and other dishes. The plant is also used in [[crop rotation]] systems to improve soil fertility due to its ability to fix [[nitrogen]] in the soil.
-Pachyrhizus species are cultivated for their edible roots. The roots are typically harvested when the plant is young, as they become woody and less palatable as the plant ages. They are a good source of dietary fiber and vitamin C, and are low in calories. The roots can be eaten raw or cooked, and are often used in salads, stir-fries, and soups.
+==Species==
+The genus ''Pachyrhizus'' includes several species, among which the most notable are:
+* ''[[Pachyrhizus erosus]]'' - Commonly known as jicama or Mexican yam bean.
+* ''[[Pachyrhizus tuberosus]]'' - Known as the Amazonian yam bean.
+* ''[[Pachyrhizus ahipa]]'' - Known as the Andean yam bean.
-In addition to their culinary uses, Pachyrhizus species also have a number of traditional medicinal uses. They have been used to treat digestive disorders, respiratory ailments, and skin conditions.
+==Toxicity==
+While the tubers of ''Pachyrhizus'' species are edible, the seeds and pods contain [[rotenone]], a natural insecticide that is toxic to humans and animals if ingested in large quantities. Therefore, only the tubers should be consumed.
-== Species ==
+==Related pages==
+* [[Fabaceae]]
-There are five recognized species in the Pachyrhizus genus:
+* [[Legume]]
+* [[Nitrogen fixation]]
-* [[Pachyrhizus ahipa|Pachyrhizus ahipa]] (Ahipa)
+* [[Crop rotation]]
-* [[Pachyrhizus erosus|Pachyrhizus erosus]] (Jicama)
-* [[Pachyrhizus ferrugineus|Pachyrhizus ferrugineus]]
-* [[Pachyrhizus panamensis|Pachyrhizus panamensis]]
-* [[Pachyrhizus tuberosus|Pachyrhizus tuberosus]] (Andean yam bean)
-== See also ==
-* [[List of culinary vegetables]]
-* [[List of root vegetables]]
-== References ==
-{{reflist}}
 [[Category:Fabaceae]]
-[[Category:Edible plants]]
+[[Category:Edible legumes]]
-[[Category:Medicinal plants]]
+[[Category:Root vegetables]]
-{{Fabaceae-stub}}
-{{Medicine-stub}}