Jicama is a sweet vegetable which incorporates a light and crunchy consistency. It virtually looks like a considerable potato or yam and might be eaten possibly cooked as well as raw, and may also be deep fried as a healthy different to French fries. It could be minimize into strips and added to fruit and vegetable platters.
Jicama is highly nutritious, low calorie and low-cost. Look for jicama close to the ginger root, tamarind and other tropical fruits at your industry. Jicama is roundish (somewhat turnip shaped) and features a yellowish-tan papery exterior. Peel off that skin as well as the inside is white, creamy yet crisp, close to an asian pear in texture. The flavor or jicama is starchy and slightly sweet. It offers a good distinction veggie within a fruit and vegetable.
Jicama could be eaten raw, cooked in soup and in stir fries. Jicama when consumed raw is commonly sprinkled with salt, lemon, lime or Tajin (a chili powder primarily based condiment). Jicama is a healthy addition to meals, including a delectable semi-sweet crunch. It is marvelous in oriental disks, on a veggie platter, or tossed in coleslaw.
When selecting jicama, look for uniform shape and firmness. Stay away from people fruit with soft spots or bruises. Some floor blemish is tolerable as jicama is always peeled just before utilizing. Tend not to pick out the largest fruits possibly, as the core might be hard and are usually not as flavorful as smaller sized fruits.
Nutrition wise jicama is really a diet food dream: excellent supply of potassium and Vitamin C, low in sodium, has No Fat. One cup, cubed contains about 45 calories. Now that is usually a snack it is possible to live with. Jicama is actually a keeper, too – will keep for about two weeks within your crisper.
Native to tropical mexico, jicama vine grows very best in dry and warm. Grown and planted twelve months round in warm dry climes, it can generate two harvests. Jicama wants full sun and moderate rainfall to create the edible tuberous root. Jicama just isn’t frost tolerant.
Jicama is generally known as yam beans or mexican turnip
Jicama is actually a root vegetable, but be aware that in contrast on the root, the remainder in the plant is highly poisonous.
Jicama seeds are so toxic, they contain rotenone and used to produce insect and fish poison.
Jicama is composed of 86-90% water
Jicama is a cousin with the sweet potato.
Jicama is truly a legume
Jicama may be utilised like a substitute for water chestnut in Chinese dishes
Jicama nutrition is wealthy in calcium, fiber and vitamins. It could possibly help retain cholesterol stages decrease and might also defend towards heart disease. It could also enhance your immune system and assists guard towards the typical cold and the flu.