Oca is a root vegetable native to the Andes region of South America, particularly in countries like Peru and Bolivia. It belongs to the Oxalis genus and is known for its edible tubers, which come in various colors, including yellow, orange, and purple. Oca is often cultivated for its nutritional value, being rich in carbohydrates, vitamins, and minerals. The plant grows well in high-altitude environments and is typically harvested after the first frost, which enhances its sweetness. Oca can be eaten raw, cooked, or used in various dishes, making it a versatile ingredient in traditional Andean cuisine.