What it is
An Andean root cultivated above 4,000 metres for over two thousand years, dried and eaten as a staple and a stamina tonic.
Why your biology objects
A carbohydrate-rich tuber carrying near-unique macamides (formed during traditional sun-drying) and glucosinolates — a real Andean food, doctrine-aligned as a root. Traditionally dried and cooked rather than eaten raw in quantity; as a brassica it has mild goitrogen potential at high intake.