All You Need to Know About Jicama | Facts, Recipes and Tips

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Jicama is a thick-skinned root vegetable with dark skin. It has a white interior and a flavor similar to an apple, but not as sweet. It’s similar to a potato but with far fewer carbohydrates.

jicama&text=Jicama is a long-vined plant native to Mexico and Central America. The root, on the other hand, is the part you eat.&via=somethingswanky&related=somethingswanky” rel=”noopener” style=”text-decoration: none;padding: 15px;display: block; cursor:pointer;” target=”_blank”>Jicama is a long-vined plant native to Mexico and Central America. The root, on the other hand, is the part you eat. Click To Tweet

The Jicama looks like a light brown beet from the outside. It has the appearance and feel of raw potato on the inside. It doesn’t, however, taste like one. Like an apple, it’s crisp and slightly sweet. On the other hand, Jicama does not turn brown when chopped like an apple.

These rascals can reach a weight of 50 pounds! However, don’t worry about cramming one into your car at the farmer’s market. 


Nutritional Value of Jicama

Medium-sized Jicama has the following nutrients:

  • 250 calories
  • 32 grams fiber
  • 12 grams sugar
  • 4 grams protein
  • 15% -19% of your daily required vitamin C intake


The Health Benefits of Jicama

Twin taters. Jicama is frequently compared to potatoes due to its similar flesh. However, Jicama is significantly healthier and has significantly fewer carbs.

A pleasurable way to obtain fiber. Instead of an apple, slice and dip jicama in nut butter. It’s a high-fiber snack that helps avoid constipation, reduces cholesterol, and decreases your risk of colon cancer and heart disease.
C vitamin.

This vitamin is highly beneficial for the immune system, protecting your body against pathogens. Additionally, it benefits the eyes and skin.

B-6 vitamin. Jicama contains this critical vitamin, which helps your brain and nerves function properly, creates red blood cells, and converts protein to energy. Additionally, it reduces inflammation in the body, resulting in rheumatoid arthritis and other disorders.

Antioxidants. Consuming an adequate amount of antioxidants through diet has decreased the risk of cancer, diabetes, cardiovascular disease, and cognitive decline. Jicama has numerous of these chemicals that aid in cell protection.

Enhances cardiovascular health. Jicama contains dietary fiber, which has been shown to help decrease cholesterol levels.

Prebiotic. Jicama is high in the form of prebiotic fiber that aids in the restoration of beneficial bacteria in the stomach.

Aids in hydration. Jicama is composed of 85 percent water. Utilize it to assist you in remaining hydrated, particularly when the weather is heated.

Hypoglycemic. Jicama is a safe snack if you’re watching your blood sugar and insulin levels. It contains carbohydrates, but they have a low glycemic load, which means they have little effect on your blood sugar.


Jicama Dangers

Only the root vegetable’s meat is edible. The skin, stem, leaves, and seeds of Jicama are all poisonous.


Jicama Preparation


  • Select a compact, hefty, and firm jicama with smooth skin.
  • After thoroughly cleaning it and removing any roots, use a paring knife or vegetable peeler altogether to remove the skin, including the paper-like layer beneath.
  • After peeling it, chop it in half to make it more manageable. Then slice, cube, or slice it, or shred it.


How to Consume Jicama

Most people consume Jicama raw, dusted with salt, lemon or lime juice, and chili powder.

  • You can pickle it or make a slaw with it.
  • It can be used to add crunch and additional vitamins to salads.
  • Serve it cucumber-style on veggie platters or alongside sushi.
  • It’s delicious in stews, soups, and stir-fries.
  • Cook and mash it similarly to a potato.
  • It should be cut into long strips, tossed in oil, and fried.


How to Properly Store Jicama

For 2 to 3 weeks, store whole, unpeeled Jicama dry and unwrapped in a calm environment. Click To Tweet

Once chopped, securely wrap your Jicama and store it in the refrigerator for up to a week.

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