What is black mashua, the fat-burning food that stimulates collagen formation and helps regulate blood sugar?

This Andean tuber has sparked growing interest due to its nutritional benefits and its ability to improve various bodily functions. This is black mashua , an ancient food with high nutritional value that has begun to be included in healthy diets for its antioxidant and anti-inflammatory properties and its metabolic-regulating effect.

Black mashua is a variety of the Tropaeolum tuberosum tuber, widely cultivated in high Andean regions, which stands out for its dark color and high concentration of vitamin C , fiber , and anthocyanins . The latter are antioxidant compounds that help reduce cell damage and protect against premature aging. As reported in a scientific study published in ResearchGate , this root also contains phosphorus, iron, and calcium , making it an ingredient of great value for bone and cardiovascular health.

Ally in digestion and glycemic control

One of the most notable effects of black mashua is its ability to regulate blood sugar levels , thanks to its high fiber content. This nutrient promotes slower and more stable digestion, which prevents glucose spikes after meals. At the same time, the presence of vitamin C stimulates the natural synthesis of collagen , an essential protein for keeping skin firm and elastic.

Its potential as a fat-burning food lies in its combination of a low glycemic index, high water content, and satiating power , which facilitates adherence to low-calorie diets . However, as nutrition experts remind us, no food acts alone, and it is essential to maintain a balanced diet and exercise regularly to achieve real and sustained benefits.

How to consume black mashua

Black mashua can be prepared in a variety of ways, from purees and soups to grated raw salads , accompanied by fresh vegetables and citrus dressings. It can also be added to stir-fries, where it pairs well with spices like cumin or coriander . To enhance its flavor, some studies recommend pre-exposing it to the sun, as is the case with other tubers like sweet potatoes.

This food continues to be the subject of scientific research due to its unique nutritional profile and therapeutic properties. Although its consumption is not yet widespread, more and more specialists are including it in their recommendations due to its ability to support digestive processes, strengthen cellular health, and contribute to a functional diet.