Iron yam

Compared with the common yam, the unique features of the iron yam: viscosity, white color, less water, hairy whiskers slightly more, and can be seen in the characteristic dark red "rust spot", powdery enough, greasy texture, broken cross-section white or slightly tooth yellow, the body is very heavy, into the water for a long time to cook does not fall apart.

Fine hairy yam

Roots cylindrical, thin skin, the surface of the fine hairs, yellow; yellow-brown moles; flesh white, containing mucus, saponin, choline, urea, arginine, amylase, protein, fat, starch and iodine. Its physiological characteristics like temperature, long growing period.

Hemp yam

Suitable for physical weakness, mental fatigue, loss of appetite, indigestion, chronic diarrhea deficiency cough, spermatorrhea and night sweating, diabetes and nocturia.

Daiwa Nagano

Daiwa Nagano yam is a high-yield yam variety introduced from Japan, with rounded yam stems that are purple, sometimes with green stripes.

Shui yam

Shui yam, also known as Huai yam, refers to the yam currently produced in Jiangsu and Anhui, etc. Its stems are usually purplish-red in color, contain starch and protein, and can be eaten, and the tubers are long and cylindrical, grow vertically, and can be up to more than 1 meter long.

Lingzhi yam

Lingzhi yam has a light yellowish-brown skin and few fibrous roots, and is a medium-mature variety. There are more variations in shape, with a jug-like shape that is wider at the bottom and narrower at the top. There are also long stick-shaped ones that grow shorter and thicker, and short fan-shaped ones with plump potato flesh.