Jicama is a root vegetable. It's also known as the “Mexican yam bean” or the “Mexican turnip.” It's white inside and it pretty much looks like a potato. Except, you can eat it raw, too. The texture is crunchy and crisp, like an apple or pear.
Its flesh is juicy and crunchy, with a slightly sweet and nutty flavor. Some think it tastes like a cross between a potato and a pear. Other names for jicama include yam bean, Mexican potato, Mexican water chestnut and Chinese turnip. Here are 8 health and nutrition benefits of jicama. Read about jicama pods.
On the outside, the jicama looks like a light brown beet. Inside, it looks and feels like a raw potato. But it doesn't taste like one. It's crisp and slightly sweet, like an apple.
Jicama is a starchy root vegetable that people describe as tasting like a sweeter and juicer version of potato. It is low in calories, sugars, and fats, but rich in fiber and contains several essential vitamins and minerals. Jicama may be a good choice for people with diabetes or those on a low-sugar diet.
The best way to eat jicama is just to peel it and cut it into matchsticks then eat it raw. It's very good when refrigerated for a little extra coolness too. A classic way to eat it is to dip the matchsticks in lime juice, chili powder, and salt. More reading: jicama.
Though most often eaten raw, such as chopped into salads, jicama can be steamed, boiled, sautéed or fried. And so long as you don't overcook it, jicama retains its pleasantly crisp texture (think fresh apple) when cooked. The flavor is on the neutral side, with a hint of starchy sweetness.
Good quality jicama will have a nice pale yellow color throughout and firm to the touch. If it's soft and has browning of the flesh, discard the vegetable. Smell – When jicama goes bad, it will have a rotten smell to it. This a smell that will make you turn your head away.
According to Ayur Times, vitamin C inside jicama works as a powerful antioxidant and prevents skin infections. As a result, the skin looks brighter and more glowing. Prevent Premature Aging. Besides skin whitening, the vitamin C content in jicama works as an antioxidant to fight free radicals and prevent cell damage. See also jicama fruit.
Chances are you will know when your jicama has gone bad, but some good indicators to watch for are smell and texture. If it has a rotten or spoiled smell, do not use it. Additionally, if the jicama has become slimy or stick it should be thrown out. Read about jicama slaw.
Eating a serving of jicama along with other high-fiber foods may cause some digestive upsets. A large amount of fiber consumed in a short period of time can result in intestinal gas, abdominal cramps and bloating, according to MedlinePlus. To help reduce gas or diarrhea, try adding fiber to your diet slowly.
Urb. Pachyrhizus erosus, commonly known as jícama (/?h?k?m?/ or /d???k??m?/; Spanish jícama [?xikama] ( listen); from Nahuatl x?camatl, [?i??kamat?]), 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. Further reading: jicama vegetable or fruit.
However, I think maybe I cooked them so long because I expected the jicama to get soft. The fact is, Jicama just doesn't ever get very soft. So, I actually probably didn't need to boil it that long.
[See: Top Recommended Health Products: Stomach and GI.](Some veggies that contain chains of fructose molecules called fructans – like artichokes, asparagus and jicama – are also likely to be problematic.) See also: jicama root.
Jicama spuds are part of the nightshade family, a group of vegetables that contain alkaloids, which have an impact on nerve-muscle function, joint function and digestive function—accelerating an existing inflammatory condition.
Jicama is a member of the potato family and has a similar texture to potatoes with a white, crunchy flesh. Nutritionally speaking, this vegetable is low in carbohydrates compared to a potato. One-half cup of raw jicama provides 25 calories with less than 6 grams of total carbohydrates.
It is essential that the tubers remain dry; store unwrapped at cool room temperatures, or in the refrigerator, free from moisture, for 2 to 3 weeks. Once cut, cover tightly with plastic wrap, and store refrigerated for up to one week. Each pound of jicama yields about 3 cups chopped or shredded vegetable.
Peel the jicama's skin. You need to peel the skin of the jicama before you eat it. It might be hard to peel with a regular vegetable peeler. Do not eat the peel.
Rest the jicama on its broadest cut end. Working from top to bottom and following the curve of the jicama, slide your knife under the skin to peel it. You can use a vegetable peeler to peel any tough, fibrous underlying flesh that remains.
There are two types of jicama that are cultivated: jicama de agua and jicama de leche. The former is round and squat with clear juice, while the latter is more tapered in shape, with milky-white juice. We most commonly see jicama de agua in markets in North America.
What color should jicama be? Jicama looks similar to a turnip or a large radish, and it can be used as an alternative to the water chestnut. Its skin is thin and can be gray, tan, or brown in color.