Many people often see Chinese yam and Huai Shan (Chinese yam) in supermarkets. What is the difference between the two? In terms of nutritional value, what are the distinctions? Today, let's chat about it with the editor.
What are the differences between Huai Shan and Chinese yam?
Difference 1: Origin
Huai Shan is a medicinal herb with extremely high value, known in Traditional Chinese Medicine as a genuine medicinal herb, meaning it is produced in its original place of origin. In China, the original place of Huai Shan is in the Jiangsu and Anhui areas. Only those produced there can be called Huai Shan, while those produced elsewhere are what we commonly call Chinese yam.
Difference 2: Function
Huai Shan is a specific medicinal herb. In wellness, we mostly treat it as a medicinal food. Chinese yam, on the other hand, we mostly consider as a food. I believe many people have eaten dishes made with Chinese yam.
Difference 3: Composition
Compared to regular Chinese yam, Huai Shan contains an additional "youth factor," a substance that is very important for maintaining our life's vitality. It has a significant effect on delaying aging and resisting diseases in our bodies.
Difference 4: Medicinal Value
Huai Shan has very high medicinal value and is very effective in treating some common diseases such as diabetes, arterial occlusion, obesity, and paralysis. In contrast, the medicinal value of Chinese yam is much, much smaller. Now that we know the difference between Huai Shan and Chinese yam, they look very similar. How can we tell them apart?
One look: Iron棍 yam (a type of Huai Shan) has an average thickness, generally 1-2.5 cm in diameter (like an adult's thumb), with a slightly darker skin color and iron-red spots on the root stem.
Two weigh: A single piece of Iron棍 yam generally does not exceed 200 grams; if it's too heavy, it might not be the authentic kind.
Three snap: When you break an Iron棍 yam, you can feel its flesh is quite hard, with plenty of starch powder. Its cross-section is fine and delicate, appearing white or slightly ivory-colored, with little viscous fluid. Regular Chinese yam does not have such firm flesh, nor is its starch powder content sufficient.