Below is a list of all known varieties for Apios (Groundnut). Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| A-B-C Cultivar | A commercially bred cultivar of Apios known for producing larger, more uniform tubers, making it easier to grow and harvest. |
| Apios (Dried Slices) | The tuber sliced and dried, used for rehydration in stews or ground into powder. |
| Apios americana (Wild) | The native, wild-harvested form of the groundnut, typically yielding small tubers with a nutty, savory flavor. |
| Groundnut (Roasted) | The cooked form of the tuber, often roasted or fried, which intensifies its nutty, potato-like flavor. |
| Groundnut Beans (Seeds) | The edible seeds or beans produced by the Apios vine, which are consumed like small legumes. |
| Groundnut Flour | The dried and ground tuber, used as a gluten-free flour source for thickening or baking. |
| Hodoimo (Japanese Groundnut) | A specific cultivated variety of Apios grown in Japan, valued for its tender texture and slightly sweet flavor. |
| Nueces Cultivar | Another distinct cultivar of Apios grown for its relatively large, flavorful tubers. |
| Potato Bean (Regional Name) | A regional common name for the Apios tuber, referencing its double characteristic as both a bean (seed) and a potato (tuber). |
| Rosy Apios | A variety of the tuber known for developing a slight pink or rosy color when cooked. |