Ganyong, the Forgotten Carbohydrates-rich Rice Substitute
"Vietnam people use ganyong (canna) as a substitute ingredient for making vermicelli. In Cambodia, it is pulped and used as a medicine for tropical skin diseases. Then, what about ganyong in Indonesia?"Published by : Wahyu untara - 28/08/2024 09:19 WIB
3 Minutes read.
Ganyong (Canna edulis Ker) is a plant native to the Andes mountains, America. The part of the plant that is used is its tubers. The plant, which is widely cultivated in Central Java, East Java, Yogyakarta, Jambi, Lampung, and West Java, has the potential to be used as a substitute for rice.
In Indonesia, there are two types of ganyong, namely ganyong merah (red canna) and ganyong putih (white canna). The ganyong putih is widely used as a source of carbohydrates, either by consuming the tubers directly or processing them into canna flour.
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Ganyong consists of 93.30% starch and the rest are fiber, sugar, fat, protein, and other minerals. In 100 grams of ganyong, there are 95 Calories, 1.0 g of protein, 0.1 grams of fat, 22.6 carbohydrates, 21 mg of calcium, 70 mg of phosphorus, 20 mg of iron, 100 mg of vitamin B1, 10 mg of vitamin c, 75 grams of water, 65% of the consumable materials.
Quoted from jabar.tribunnews.com, ganyong is good for the growth of children under five, because of its high content of phosphorus, calcium and iron. In addition, ganyong also has the potential as an alternative substitute for rice because of its nutritional content. The potential of ganyong as a rice substitute is also supported by its resistance to pests and drought. As quoted from kaltim.litbang.pertanian.go.id, ganyong production is capable of reaching 30 tons of tubers per hectare. This amount can help to support the availability of carbohydrates needed by the population.
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Ganyong also has several good properties for our bodies. It is good for digestion and intestines, treats urinary tract inflammation, and relieves panas dalam (heatiness). In addition, ganyong is also good for diarrhea, hypertension, and hepatitis. It is even good for bones, because its high calcium content.
Unfortunately, Ganyong is starting to be marginalized and forgotten, deluged by the increasingly diverse culinary offerings. But if it is only enjoyed as it is, as ganyong rebus (boiled ganyong), it could get forgotten completely. Ganyong can be processed into canna flour for cakes, porridge, or other dishes.
References
http://kaltim.litbang.pertanian.go.id/ind/index.php?option=com_content&view=article&id=911&Itemid=59
http://repository.ut.ac.id/4187/1/fmipa2013_d11_nitanrisas.pdf
https://www.idntimes.com/health/fitness/iip-afifullah/manfaat-sehat-ganyong-exp-c1c2/5
