Jicama

Jicama in a bin

Chayote Jicama Slaw with Handmade Tortillas

Ensalada de Jicama

Jicama

Jicama (pronounced hick-ah-mah) is a root vegetable known for its crisp, crunchy texture and slightly sweet flavor, making it a popular component in the diets of Latin Americans and Mexicans. Also referred to by various names such as the Mexican potato, Mexican yam bean, Chinese turnip or potato, ahipa, lo bok, and saa got, jicama plays a versatile role in culinary applications across cultures.

Description

Jicama bears a close resemblance to turnips or large radishes, featuring a short root and thin tan or brown skin that is typically peeled before consumption. The vegetable can vary significantly in size, ranging from as little as one-half pound to as much as five pounds. Inside, the flesh of jicama is white, offering a refreshing crunch when eaten.

Historical and Cultural Significance

The seeds of jicama were utilized by the Aztecs for medicinal purposes, highlighting the plant's long-standing importance in Mesoamerican cultures. Today, jicama is widely cultivated in Mexico and Central America, not only as a food source but also as a traditional remedy and dietary staple.

Culinary Uses

Jicama is exceptionally versatile in the kitchen, capable of being enjoyed either raw or lightly cooked. It serves as a delightful low-calorie snack, especially when sprinkled with lemon or lime juice. Its unique texture makes it an excellent substitute for water chestnuts in stir-fries, and its ability to retain its color when exposed to air renders it a perfect addition to vegetable platters served with dips. Moreover, jicama's compatibility with various cooking methods, including raw consumption, allows it to integrate seamlessly into a diverse array of dishes, from salads to slaws.

Nutritional Value

Not only is jicama praised for its culinary flexibility, but it also boasts significant nutritional benefits. Rich in vitamin C, jicama provides about 20% of the recommended daily value per cup, supporting the body's need for collagen formation in bones, cartilage, muscle, and blood vessels while aiding in iron absorption. This high vitamin C content, coupled with its low-calorie profile, makes jicama a nutritious choice for those looking to maintain a balanced diet.

Storage

Similar to potatoes, whole jicamas can be stored in a cool, dry place, ensuring their freshness and extending their shelf life. This practical storage method allows for the vegetable's prolonged use in households around the world.

Jicama's enduring popularity across various regions, combined with its health benefits and culinary versatility, underscores its value in both traditional and modern cuisines. Whether enjoyed as part of a refreshing salad, a crunchy snack, or a vibrant stir-fry, jicama continues to be cherished for its unique texture and flavor.

See Also

• Root vegetables
• Mexican cuisine
• Vitamin C

Nutritional information on Jicama

NB:Carbohydrate, by difference(total carbs-fiber) is also called net carbs