Yam is sweet and flat, enters the spleen, lungs and kidneys, and has the functions of nourishing the spleen and stomach, nourishing the lungs, tonifying the kidney and fixing the essence. There are four famous yam producing areas in China, namely Huaiyan yam in Jiaozuo, Henan, Chenji yam in Heze, Shandong, Fozhang yam in Wuxue, Hubei and Nanyang yam in Ruichang, Jiangxi. Among them, Dioscorea opposita in Jiaozuo, Henan Province is the most prominent, with abundant medicinal components and strong health care function. Tiegun yam is known as the top grade of Huai yam because of its unique geographical environment and climatic conditions.

The difference between iron stick yam and common yam;

A look at the shape:

Tiexian yam

The epidermis is brown or yellowish, the rhizome has reddish-purple rust spots, the body is curved and slender, the hair is all over the eyes, and the roots are many and thin.

Iron stick yam is less than one meter in length, usually 1-2 cm in diameter, which is as thick as an adult's thumb. Solid texture, not easy to break.

Common yam

The medicine body is thick and long, with sparse roots, uniform body thickness and more beautiful appearance.

Second, look at the meat quality:

Tiexian yam

The broken section is relatively flat, looks delicate and smooth, has hard meat, less mucus, less moisture in the powder foot and is not easy to oxidize and turn yellow.

Common yam

Round section, coarse particles, loose meat, insufficient moisture and powder, and more mucus. After breaking, there will be lotus root-like filaments sticking together.

Three flavors:

Tiexian yam

Cooked for a long time does not rot, and it is not easy to spread and deform. It has a delicate taste, a soft and slightly sweet smell.

Common yam

Don't cook, because the water is high, it tastes crisp and doesn't have that sweet feeling.

Fresh yam should be 100-200g per day. Yam has astringent effect, and it is not suitable for people with dry stool and food accumulation.