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Fresh pressed from the Yacon root (Smallanthus sonchifolius), this syrup is a gift from nature that has been enjoyed for centuries in the Andean highlands of Peru. Though packed with sweetness, the sugar in Yacon is mainly fructooligosaccharide, which cannot be absorbed by the body. This means Yacon is both naturally low-calorie and low in mono and disaccharides (less than 1 gram per serving of the sugars that rapidly elevate blood sugar levels). Yacon root syrup has little influence on the glucose tolerance curve and is dramatically less glycemic than honey, agave, or maple syrup. Yacon is a distant relative of the sunflower with edible tubers and leaves. It is commonly grown and consumed from Columbia to northwest Argentina. Yacon roots contain important quantities of potassium and antioxidants. Because of its sweet taste, Yacon roots are eaten like fruit in South America. The Yacon root is considered the world's richest natural source of FOS (Fructo-oligosaccharides). Most other roots and tubers store carbohydrates as starch a polymer chain of glucose. Yacon stores carbohydrate as FOS a polymer chain composed mainly of fructose. This FOS can be considered a subgroup of inulin because it has a similar molecular structure, but with shorter fructose chains.