with salt, lemon, or lime juice and chili powder.  Jicama is also sometimes cooked in
soups and stir-fried dishes.  When cooking jicama, other flavorful ingredients are
added such as chili powder, cilantro, ginger, lemon, lime, oranges, red onion, salsa,
sesame oil, grilled fish, and soy sauce.  In Mexico, jicama is a popular ingredient in
salads, fresh fruit combos, fruit bars, soups, and several other dishes.  Jicama can
also be cut into thin wedges and dipped in salsa.  Only the root portion of jicama is
edible.  The remainder of the jicama plant is very poisonous.  

Jicama is a high-fiber food and a good source of potassium.  It's low in sodium,
calories, and fat.  Jicama also contains calcium, magnesium, vitamins A and C, and
beta-carotene.   An entire medium-size jicama has only 250 calories and contains
about 32 g of fiber.      


Sources:

Wood, Rebecca.  The New Whole Foods Encyclopedia.
Penguin Group, 1999

Bowden, Jonny, Ph.D., C.N.S. The 150 Healthiest Foods on Earth.
Fairwinds Press, 2007

Wikipedia The Free Encyclopedia


Jicama is the underground tuber
of a legume.  It's a Central
American vine vegetable that can
reach the height of 4-5 meters if
given suitable support. Jicama
root can attain lengths of up to
2 meters and can weigh up to 20
kilograms.  The root looks like a
beige, oversized turnip.  The root
exterior is yellow and papery,
while the inside is white with a
crisp texture that resembles a
raw potato or pear.  The flavor is
sweet and starchy, somewhat
similar to an apple.   Jicama is
usually eaten raw, sometimes
Jicama
Nutrition Information, Health Benefits of Jicama
Copyright © EveryNutrient.com
These statements have not been evaluated by the Food and Drug Administration (FDA). The content on
this website is for educational purposes only.  Please consult with your physician before using natural
remedies and before making any drastic changes to your diet or exercise
program.
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