Below is a list of all known varieties for Oca. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Kaya (Regional Oca Name) | A regional name used in parts of South America for Oca tubers that have been sweetened by sun-drying. |
| Oca (Chuño) | Oca tubers that have been freeze-dried by traditional Andean methods, creating a shelf-stable, lightweight food product. |
| Oca (Red/Purple Variety) | The common type of Oca tuber, characterized by bright red or purple skin; slightly tart and acidic when raw. |
| Oca (Yellow Variety) | A common cultivar of Oca with yellow skin and flesh; less tart than the red/purple varieties. |
| Oca (Yellow/White Variety) | A milder variety of Oca with yellow or white skin and flesh; less tart than the red variety and often preferred for sweetness. |
| Sun-Dried Oca | Oca tubers traditionally processed by sun-drying, which converts the acidity into sugar, resulting in a sweet, wrinkled product. |