Jicama is a root vegetable with thick, brown pores and skin. It is white inside and tastes like an apple however not as candy. It’s a bit like a potato however with loads fewer carbs.
The jicama plant grows principally in Mexico and Central America on a protracted vine. However the half you eat is the basis.
On the skin, the jicama appears to be like like a light-weight brown beet. Inside, it appears to be like and seems like a uncooked potato. But it surely does not style like one. It is crisp and barely candy, like an apple. However jicama does not brown like an apple after you chop it.
These unhealthy boys can develop as much as 50 kilos! However don’t fret about heaving one into your automotive on the farmer’s market. The small ones are the very best to eat.
Jicama is pronounced HEE-kuh-muh or HIH-kuh-muh, and goes by many different names, together with:
● Chinese language potato
● Mexican potato
● Mexican yam
● Mexican yam bean
● Mexican water chestnut
● Mexican turnip
One medium-sized jicama has:
● 250 energy
● 32 grams of fiber
● 12 grams of sugar
● 4 grams of protein
● 15%-19% of your every day really helpful vitamin C
Jicama’s Well being Advantages
Tater twin. Individuals usually examine jicama to potatoes as a result of their flesh is comparable. However jicama is far more healthy and has far fewer carbohydrates.
Enjoyable strategy to get fiber. As a substitute of an apple, peel and slice a jicama and dip it in a nut butter. It is a fiber-packed snack that forestalls constipation, lowers ldl cholesterol, and lowers your possibilities of getting colon most cancers and coronary heart illness.
Vitamin C. This vitamin offers a giant enhance to the immune system — your physique’s protection in opposition to germs. It is additionally good on your eyes and pores and skin. And it lessens irritation in your physique, which may trigger arthritis and different ailments.
Vitamin B-6. Jicama has this key vitamin, which helps your mind and nerves, types crimson blood cells, and turns protein into power.
Antioxidants. Jicama has a number of of those compounds, which assist stop cell injury. Getting sufficient antioxidants from meals has been linked with decrease danger of most cancers, diabetes, coronary heart ailments, and cognitive decline.
Boosts coronary heart well being. Jicama has dietary fiber, which can decrease levels of cholesterol.
Prebiotic. Jicama is wealthy in a kind of prebiotic fiber that helps restore the great micro organism in your intestine.
Helps with hydration. Jicama is 85% water. Use it that will help you keep hydrated, particularly when it is scorching exterior.
Protected for blood sugar. If you happen to’re watching your blood sugar and insulin, jicama is a secure snack. It has carbs, however they’ve a low glycemic load, which suggests the carbs do not have an effect on your blood sugar very a lot.
Solely the flesh of the basis vegetable itself is suitable for eating. Jicama’s pores and skin, stem, leaves, and seeds are toxic.
Methods to Put together Jicama
● Select a jicama that is small, heavy, and agency and has easy pores and skin.
● Wash it nicely and minimize off any roots.
● Use a paring knife or vegetable peeler to take away the pores and skin fully, together with the paper-like layer beneath.
● After you peel it, minimize it in half to make it simpler to handle. Then minimize it into cubes, sticks, or slices, or you possibly can shred it.
Methods to Eat Jicama
Most individuals eat jicama uncooked with salt, lemon or lime juice, and chili powder sprinkled on prime. You may as well:
● Pickle it.
● Make a slaw out of it.
● Use it so as to add crunch and further nutritional vitamins to salads.
● Serve it like cucumber on vegetable platters or with sushi.
● Add it to stews, soups, or stir-fries.
● Prepare dinner and mash it like a potato.
● Lower it into lengthy strips, toss with oil, and fry it.
Methods to Retailer Jicama
Hold entire, unpeeled jicama dry and unwrapped in a cool space for two to three weeks. As soon as you chop it, wrap up your jicama tightly and retailer it within the fridge for per week.