Jicama, often referred to as Mexican yam, or Mexican turnip is the name of a native Mexican vine, although the name refers to the plants edible tuberous root. “Yam bean” is another name for jicama. Other names include Mexican potato, ahipa, Chinese potato, saa got, and sweet turnip.
Jicama is very low in sodium and saturated fat. It is high in carbohydrates in the form of dietary fiber and it is composed of 86-90% water; it contains only trace amounts of lipids and protein. It might be a good experience if you're actually hoping to shed some pounds. Here Dr. Joseph Mercola, Mercola.com, reflects on what jicama is good for:
“Jicama (pronounced hee-cama) is a round and bulbous root vegetable native to Mexico, as well as Central and South America.1 The plant, also called yam bean, is a tropical legume that grows aggressively on vines that can reach up to several feet in diameter.2 Thanks to the colonial trade,3 this plant has spread all over the world, influencing cuisines of Asian countries such as the Philippines, China, Japan, India and Vietnam.4
The texture of jicama’s root is likened to a potato, and is firm as a pear, but the taste is sweet and starchy, similar to an apple.5 However, unlike the aforementioned fruits, everything about jicama except the taproot is unsafe for consumption due to a dangerous toxin. That means the skin, leaves, stems, pods and seeds should be discarded properly before cooking.6
When scouting out jicama at the supermarket, look for firm, round tubers with very healthy skins, as damage can indicate low-quality harvest. Make sure the skin is hard.7 Store your jicamas in a cool, dry place between 12.5 to 15 degrees Celsius — any colder than that and the quality will suffer. It’s possible to store jicamas in the refrigerator, but they must be free from moisture. To prepare the vegetables for cooking, wash them thoroughly to remove stringy roots, and peel off the outer brown skin.8
Chopped, cubed, sliced into fine sticks, raw or cooked, jicama is versatile and great in stir-fries, salads, slaw, soup and with other veggies and fruits like oranges, apples, carrots and onions, as well as meats and seafood. A favorite Mexican recipe is chilled jicama slices sprinkled with chili powder, salt and lime juice.”9
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Read More … Article Source: https://foodfacts.mercola.com/jicama.html
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