Ullucus tuberosus: A Review of Its Biology, Nutritional Profile, Phytochemistry, and Food Industry Applications

Ulluco (Ullucus tuberosus), the second most economically important Andean tuber after potato, has been cultivated for over 5500 years. Despite its resistance to frost, drought, and high altitudes, as well as its biochemically complex profile, ulluco remains underrepresented in the scientific literature and absent from international markets. This comparative review synthesises the evidence available up to November 2025 regarding its biology, nutritional profile, phytochemistry, and food industry applications relative to four other Andean tubers: oca (Oxalis tuberosa), mashua (Tropaeolum tuberosum), native potato (Solanum tuberosum L.), and yacon (Smallanthus sonchifolius). The main comparative findings are as follows: First, ulluco is the only Andean tuber that biosynthesises betalains instead of anthocyanins, producing up to 32 distinct compounds that are stable across a pH range of 3–7, a chromatic stability advantage over anthocyanin-based pigments from mashua, oca, and native potato, which suggests its potential as a source for the development of clean-label natural colourants. Second, among the five species evaluated, ulluco protein content across different morphotypes ranges from 5.60 to 15.7 g/100 g dry weight, ranking within the upper range of values reported for mashua and oca, and comparable to or higher than the upper ranges reported for native potato and yacon. This variability reflects the genotypic and ecogeographical diversity of the evaluated accessions and is not a methodological inconsistency, with 20% of varieties exceeding 10 g/100 g and providing six essential amino acids, supporting genetic improvement programmes aimed at nutritional security. Third, ulluco starch exhibits a low gelatinisation temperature (56–60 °C), a high amylose content (24–36%), and pseudoplastic behaviour, properties comparable or superior to potato starch for specific applications, with technical viability validated at a laboratory scale in applications including biodegradable films, food 3D printing inks, and dehydrated snacks. Unlike yacon, which accumulates fructooligosaccharides and lacks starch, ulluco aligns with oca, mashua, and potato as a starch-accumulating species. Critical gaps identified include the absence of clinical evidence on betalain bioavailability, the lack of a complete nuclear genome assembly, and the non-existence of standardised processing methods for industrial scaling. A coordinated agenda that integrates clean seed programmes, pilot-scale validation, and genomic breeding is essential for the bioeconomy of the 21st century to transform ulluco into a high-value ingredient.