Jícama

Jícama is primarily consumed raw in salads and salsas, but it is also cooked in stir-fries and stews, or cut into strips and served with dips as a healthy alternative to chips. Its refreshing crunch makes it a popular ingredient in fresh summer dishes.

Jícama is low in calories, with a medium-sized root (about 130g or 4.5 oz) containing only around 50 calories.

It provides about 1 gram of protein per medium-sized root.

This root vegetable is virtually fat-free, with less than 0.1 grams per serving.

Most of jícama's calories come from its carbohydrates, with a medium root containing about 12 grams.

Jícama is a good source of vitamin C, providing about 40% of the recommended daily intake per serving.

It also contains essential minerals like potassium and is a good source of dietary fiber.

As a rich source of dietary fiber and vitamin C, jícama supports digestive health and can help boost the immune system. Its high water content and low calorie count make it excellent for weight management and hydration.

While the root of jícama is edible, the leaves, seeds, and vines of the plant contain rotenone, a natural insecticide that is toxic to humans if ingested. Always ensure that only the root portion is consumed.

Jícama is commonly used in recipes like jícama slaw, salads, fresh spring rolls, and as a crunchy topping for tacos.

It can be eaten raw, lightly sautéed, boiled, or steamed. However, its unique texture is best preserved when consumed raw or cooked for a short amount of time.

Jícama pairs well with citrus flavors, chili powder, cucumbers, carrots, bell peppers, and tropical fruits like mango and pineapple.

Jícama is a delightful addition to a variety of dishes across the world. Its ability to be both a star and a complementary ingredient makes it a valuable component in a healthy and balanced diet. Its growing popularity is a testament to its versatility in the kitchen and its numerous health benefits.