UTILIZATION AND COMPOSITION OF ORIENTAL VEGETABLES 57 
an enlarged rootstock which somewhat resembles the sweetpotato 
in general appearance. 
To cook plain. — Peel and wash. Slice in 2-inch squares one-fourth 
inch thick, and prepare as directed for arrowhead. 
Yam Beax Root {Pachyrhizus erosus, P. tuberoaus, P. angulatus). (Fig, 52) 
Chinese name : Sar-gott 
Figure 52. — Yam bean roots 
Shape: Root turnip shaped, flattened, or elongated. 
Size: Four to six inches long; 3 to 4y 2 inches across. 
Color: Skin, straw yellow ; flesh, white. 
The yam bean root is like the turnip in shape, has a rather tough 
skin with the texture and the color of the kudzu, and in consistency 
resembles the white potato. The flesh is sweet and of pleasant flavor. 
To cook plain. — Cut and discard the ends and rip off the skin. 
Wash and quarter ; then slice thinly crosswise. Prepare as directed 
for arrowhead. 
COMPOSITION 
Although the composition of a few of the more common vege- 
tables of oriental origin has been determined, the food value of many 
is still unknown. In view of the fact that these vegetables form 
