All about jicama including shopping & storage tips, conversions, nutrition facts, health benefits, fun facts, and recipe ideas
File this under another veggie that isn't super common. In fact, I had to make three different grocery store runs to find jicama.
While it's not the most common veggie, it is still a great one! Jicama is crunchy and slightly sweet and lends itself to be a great vehicle for appetizers. It's sturdy enough to hold up to your creamiest dip, and it doesn't have an overwhelming flavor.
Yes, it's white so it doesn't look like it has very much to offer in the nutrition business, but like other white veggies, it does have some nutritious benefits.
Keep reading to learn more about this funny on the outside but sweet & crunchy on the inside veggie...
*1 cup sliced jicama has 46 calories, 0.1g fat (0g saturated fat), 5mg sodium, 10.6g carbohydrates, 5.9g fiber, 0.9g protein, 40% Vitamin C
Jicama Fun Facts
*Jicama is pronounced "hee-cama"
*The fiber in jicama is mostly from inulin which is a prebiotic. This means that it promotes the healthy bacteria in your intestines. Inulin also helps improve calcium absorption.
*Just because the jicama is white doesn't mean it doesn't boast health benefits. Jicama contains powerful phytonutrients that are present in fruits & vegetables.
*Jicama is in the legume family and is grown underground as a tuber.
*Jicama is grown in tropical climates.
*Jicama is also known as the Mexican potato, Mexican water chestnut, and the Chinese turnip.
*The skin of jicama, along with the leaves & vines of the jicama plant, have an organic toxin.
*When shopping for jicama, look for ones that are firm, unblemished, and well-shaped. Smaller jicama is usually sweeter.
*2-pound jicama is about 5 cups chopped.
*Jicama's peak season is between January and May, but they are available year-round.
*Store jicama at room temperature for 2-4 weeks. Refrigerate when cut.
*I find it easiest to peel the jicama with a good knife. Using a vegetable peeler proved to be too tedious and I saw much better results by using my favorite sharp knife.
*Jicama is often enjoyed raw, but it can be added to stir fry and roasted.