Also called feijão-macuco and feijão-batata in Portuguese. Endemic to the source of Amazon river tributaries, this tuberous root related to jicama is high protein. Raw, grated or chopped, the white, sweetish, and crunchy pulp can be added to salads. It is virtually unknown outside of Acre and Roraima. According to the Manual of Non-Conventional Vegetables, published in 2013 by the Brazilian Ministry of Agriculture, Livestock and Food Supply, it is mostly consumed by indigenous populations and practically unknown in bigger towns of the North region, like Manaus and Belém.