“I had to throw them away, after a few bites.”
The bumpy tubers have little taste on their own. They pick up the seasoning you use and that’s where the taste comes from. You normally butter a potato and it’s the same with these tubers. These tubers give you, for one thing, carbohydrates for energy but it’s carbohydrate that turns into sugar at a low rate which keeps you going and is good for diabetic people.
The smooth tubers, as opposed to the bumpy ones, are more favorable on their own but still need seasoning. They are easier to prepare since they don’t have the bumps on them where dirt could hide. Anyone preparing the bumpy kind needs to take care to clean them well due to the bumps.
In a SHTF situation, if something is food, it is valuable for you and others.
Mine were the bumpy kind. I’m not normally fussy about vegetables; there was just some kind of unpleasant quality about them, but I’m certainly will to try the smooth kind. It wasn’t the lack of flavor, it was sort of a watery sliminess? An emptiness of flavor?
But as my old mother used to say “Hunger is the best sauce!”