Is yam bean high in acidic foods?

What to know about yam bean

The yam bean is neither a yam nor a bean you eat, and both halves of that name mislead in ways that matter. It is Pachyrhizus erosus, a vine in the pea family whose swollen root is the only food part: crisp, wet, faintly sweet, eaten raw in Mexico and across Southeast Asia. The pods and mature seeds that give it the bean half of its name contain rotenone and are genuinely toxic, historically used as a fish poison and a garden insecticide. The root itself is clean on the sensitivity chemistry, grading A for galacto-oligosaccharides, lactose, gluten, dairy protein, caffeine, sulfites and nitrites, with histamine, salicylate, oxalate, tyramine and nickel all mild at B. The one real gut caveat is fructans, which grade D here, alongside a D for total FODMAPs, so the trigger to watch is fructan load rather than anything chemical.