Jícama

Edible root vegetable

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Jícama
Kingdom:	Plantae
Phylum:
Class:
Order:	Fabales
Family:	Fabaceae

Jícama (Pachyrhizus erosus), also known as Mexican yam bean or Mexican turnip, is the name of a native Mexican vine, although the name most commonly refers to the plant's edible tuberous root. The root's exterior is yellow and papery, while its inside is creamy white with a crisp texture that resembles raw potato or pear. The flavor is sweet and starchy, reminiscent of apple or green bean.

Description

Jícama is a member of the Fabaceae family, which includes other legumes such as beans, peas, and lentils. The plant grows vigorously and can reach heights of up to 4-5 meters if supported. The leaves are trifoliate, and the flowers are typically blue or white. The plant produces large, tuberous roots that can weigh up to 20 kilograms.

Cultivation

Jícama is cultivated in warm climates and requires a long growing season. It is typically planted from seeds and prefers well-drained soil with a pH between 6.0 and 7.5. The plant is sensitive to frost and should be harvested before the first frost of the season.

Culinary Uses

The root of the jícama plant is commonly eaten raw or cooked. It is often used in salads, salsas, and stir-fries. In Mexican cuisine, it is popular in dishes such as pico de gallo and salpicón. The root can also be sliced and seasoned with lime juice and chili powder for a refreshing snack.

Nutritional Value

Jícama is low in calories and high in dietary fiber. It is a good source of vitamin C, providing about 40% of the daily recommended intake per 100 grams. It also contains small amounts of other vitamins and minerals, including potassium, magnesium, and iron.

Health Benefits

The high fiber content of jícama aids in digestion and helps maintain a healthy gut. Its low glycemic index makes it suitable for people with diabetes. The vitamin C content supports the immune system and acts as an antioxidant.

Related Pages

• Fabaceae
• Root vegetable
• Mexican cuisine
• Dietary fiber
• Vitamin C