Have you ever heard of Jicama?
You have probably seen it in the produce section. It looks kind of like a cross between a turnip and an onion Jicama is a root vegetable that is native to Central and South America. They are grown mostly in warm climates as they require between 6-9 months of frost free growth time.
Health benefits of Jicama
- very low-calorie root vegetables; with only 35 calories per 100 g. However, its high-quality phyto-nutrition profile comprises of dietary fiber, and antioxidants, in addition to small proportions of minerals, and vitamins.
- It is one of the best sources of dietary fiber.
- they also rich in vitamin-C; provide about 20.2 mg or 34% of DRA of vitamin-C per 100 g. Vitamin-C helps body scavenge harmful free radicals, which offers protection from cancers, inflammation and viral cough and cold.
- It also contains small levels of some of the valuable B-complex group of vitamins such as folates, riboflavin, pyridoxine, pantothenic acid and thiamin.
- the root provides essential minerals like magnesium, copper, iron and manganese
The Jicama’s consistency is sort of like that of a potato or pear. It is high in starch and most commonly eaten raw with some spices or fruit juices. Other options include cooking it up in soups or stir fry. Though, with cooking it some of the health benefits are decreased. The only part of the Jicama that is edible it the root. DO NOT eat the vine or seeds. they are poisonous.
Try one of my favorite Jicama Recipes Below: Jicama Skillet