History-
Jicama is a dietary staple in Latin America and is known by several
names including the Mexican potato, Mexican yam bean, and Chinese
turnip. Jicama is a member of the legume family and looks similar to a
turnip. It has a thin gray or tan/brown-colored skin with a short root
and cream colored flesh. Jicama can be eaten raw, although the skin is
typically removed first. It is slightly sweet and starchy like some
varieties of apple or pear. When it is used in cooking, jicama is like potatoes and
tends to take on the flavor of whatever it is cooked with.
Health Benefits-
Jicama a nice, versatile legume that is low in fat and also low in
sodium. In addition, Jicama is very high in vitamin C, which provides
immune system support and helps neutralize free radicals in the body
before they can cause damage such as illness and premature aging.
Vitamin C's antioxidant activity also helps prevent the oxidation of
cholesterol which, when it oxidizes, becomes sticky and can form plaque
within the artery walls. Jicama provides a source
of both fiber and iron. Iron is important to cell health and development,
and it is involved in carrying oxygen from the lungs into the body's
cells. An iron deficiency can lead to anemia as well as general
fatigue, muscle weakness, poor concentration and mental performance. In
addition, the type of fiber found in Jicama which is known as inulin has been suggested
by some studies to help improve the absorption of calcium and thereby
protect against bone loss and osteoporosis.
Preparation- Jicama should be treated like a potato or any other root vegetable. It should be washed thoroughly, particularly if you plan on consuming the skin. If you wish, the skin can be peeled away to consume the jicama as it is, or you can slice it up and add it to any number of vegetable dishes, casseroles or stir-fry. Jicama should be stored in a cool, dry place and should be used within a couple of weeks.
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Jicama