You see, the human body lacks the enzyme necessary to metabolize insulin, so the substance that gives yacon its sweetness passes through the digestive tract unmetabolized.

Yacon stores carbohydrates in the form of inulin, rather than glucose, which means a world of a difference for diabetics and dieters alike.

When scientists analyzed fresh yacon tuber, they discovered the tubers consist of 69 to 83 percent moisture, 20 percent sugars (mostly inulin) and 0.4 to 2.2 percent protein.