From the Andes, at 1,500 to 3,000 meters above sea level. The Yacon was possibly domesticated from pre-Inca times since it appears on some of their pottery.

Like the sunflower, yacon has large leaves; its underground organs are formed by ramified long tubers and a number of root holders that measure up to several centimeters in diameter.

About 80% of fresh weight of the roots is water. 75% of the dry weight consists of carbohydrates, mainly fructo-oligosaccharide (FOS). There are several varieties of yacon, mainly differentiated by the color of its outer skin of its roots from dark brown, purple to white.

Most roots and tubers store carbohydrates as starch, whereas yacon stores carbohydrate as fructo-oligosaccharide (FOS) composed mainly of fructose and inulin. Dried yacon powder root, yacon syrup and sliced yacon root contains 50-70% FOS and a low proportion of simple sugars. The human body has no enzyme to hydrolyze FOS, so it passes through the digestive tract unmetabolized, providing few calories. Consequently, yacon is good for diabetic people.

However, the main use of yacon is more general. In particular, yacon also acts as a prebiotic. The undigested portion of yacon serves as food for friendly bacteria, such as bifidobacteria and lactobacillus, in the colon. Clinical studies have shown that administering fructo-oligosacchadides can increase the number of these friendly bacteria in the colon, while also reducing the population of harmful bacteria in the colon. Other benefits noted with FOS supplementation include increased production of beneficial short-chain fatty acids, increased absorption of calcium and magnesium, and improved elimination of toxic compounds. Consistent with these findings, preclinical studies indicate an increase in bone density after consumption of FOS. In addition, the beneficial effects of FOS on the presence of bifidobacteria suggest an improved absorption of vitamins such as the B complexes.