Ullucus tuberosus Caldas, olluco belongs to the family of basellaceae. Nutraceutical is a plant whose cultivation began 5.500 years

ago in the Andes, and was domesticated during the pre-Hispanic era, where the different cultures represented in its art. One of the most common crops in South America, and Peru is in constant process of agricultural expansion, because of its demand for the pleasant flavor and versatility that has for food, as well as its resistance to many pests and little need for pesticides.


Nutritional Value:

The root vegetable is a good source of carbohydrates. The fresh ollucos possess 85% humidity, 14% starch and sugars, and 1 to 2% protein. They have a high content of Vitamin C. Containing rubber, but no fat and almost no fiber. There is considerable variation in nutrition, especially protein content.

Culinary Use:

The OLLUCO tubers are consumed in various ways: boiled, in stews as Olluquito with jerky, soups like plain potato soup, etc..

- The potato starch of olluco called lingli or llingli.
- The leaves can be eaten in salads and cooked in soups.

Presentation:Olluco frozen in vacuum packed x 5kg or as required

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La Molina, Lima-Perú