Every Nutrient


    Nutrition Information, Health Benefits of Jicama

    Jicama is the underground tuber of a legume. It’s a Central American vine vegetable that can reach the height of 4-5 meters if given suitable support. Jicama root can attain lengths of up to 2 meters and can weigh up to 20 kilograms. The root looks like a beige, oversized turnip. The root exterior is yellow and papery, while the inside is white with a crisp texture that resembles a raw potato or pear. The flavor is sweet and starchy, somewhat similar to an apple. Jicama is usually eaten raw, sometimes

    with salt, lemon, or lime juice and chili powder. Jicama is also sometimes cooked in soups and stir-fried dishes. When cooking jicama, other flavorful ingredients are added such as chili powder, cilantro, ginger, lemon, lime, oranges, red onion, salsa, sesame oil, grilled fish, and soy sauce. In Mexico, jicama is a popular ingredient in salads, fresh fruit combos, fruit bars, soups, and several other dishes. Jicama can also be cut into thin wedges and dipped in salsa. Only the root portion of jicama is edible. The remainder of the jicama plant is very poisonous.

    Jicama is a high-fiber food and a good source of potassium. It’s low in sodium, calories, and fat. Jicama also contains calcium, magnesium, vitamins A and C, and beta-carotene. An entire medium-size jicama has only 250 calories and contains about 32 g of fiber.

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