Jicama [hee-kuh-muh, hik-uh-muh] is one of my favorite root vegetables. Not known for its beauty, jicama can be intimidating, hence, most shoppers bypass it. Yet, 1 medium jicama yields high amounts of vitamin C (221%), iron (22%), vitamin B-6 (15%), and magnesium (19%). It contains 4.7g of protein and a whopping 32g of fiber!
It is referred to as a Mexican yam or a Mexican turnip. One medium jicama has 58g of carbohydrates along with 12g of sugar. An average serving will be about 1/4 or 1/5 of the jicama. The fiber helps to offset the carbs, but the addition of sauces and dips will make a small portion go a long way.
jicama — noun1. the large, edible, tuberous root of a tropical American plant, Pachyrhizus erosus, of the legume family, eaten as a vegetable eitherraw or boiled. (Dictionary.com)
I watched enough YouTube jicama videos to earn a girl scout badge! Videos demonstrate cutting techniques, food styling, and easy recipes. One gal began her vegetarian video by pronouncing jicama with an English "j" as in Joyce. In some cases, I knew more than the presenter.
Jicama is 86% to 90% water which makes it a great addition to one's diet. It contributes to healthy brain function, weight management, digestion, blood pressure and circulation, strong bones, and the immune system.
Typically, I julienne cut the jicama and pair it with a variety of dips. I have also stir fried it, made jicama fries, and used it in salads.
A Mexican tradition is sprinkling cut jicama with lime juice, chili powder, and salt. This is simple to put together. Even easier is using Trader Joe's Chile Lime Seasoning Blend. This seasoning on top of chilled jicama is quite refreshing and provides an easy appetizer for entertaining guests.