Jicama
The scientific name of jicama is Pachyrhizus erosus. It is a root vegetable native to central and the Andean regions of South America. Jicama is also known as the Mexican yam bean, Mexican water chestnut or Mexican turnip.
The whole plant is called jicama, but only the root can be eaten. The vine, seed pods and leaves are very poisonous, as is the skin with rotenone, an organic toxin that serves as an insecticide, piscide, and pesticide for the plant’s protection.
The plant requires hot weather and is also cultivated in the Carribbean, Phillippines (called singkamas), China (called bang kuang or Chinese potato) and Southeast Asia, although it is not a common part of the cuisine in these places as it is in central and South America.
Jicama is high in dietary fiber and is 86-90% water. As such, it serves as an aid against constipation. It contains the soluble fiber
oligofructose inulin, a sweet carbohydrate that does not metabolize into simple sugar, so diabetes can enjoy the slightly sweet jicama without blood sugar fluctuations.
Jicama is a good source of potassium—important for managing blood pressure—and antioxidant Vitamin C, but low in saturated fat and sodium. Coppr and iron necessary for a healthy circulatory system are found in jicama, as are the minerals manganese, magnesium, iron, and copper which are important for building strong bones. Its Vitamin B6/pyridoxine helps with brain function. It also contains other valuable B vitamins.
It has only 35 calories per 100 grams.
As a root vegetable, it should not be refrigerated, but can be stored uncut at room temperature for a month. Long storage turns the starch into sugar. Once cut, it should be refrigerated.
Choose jicamas that are well formed, round and avoid ones with soft, shriveled, cut, cracked or bruised skin.
To peel the rough organic toxin—containing inedible skin, use a chef’s knife and then vegetable peeler to remove the inner layer of fibrous skin. After peeling the jicama, place jicama on its widest cut end and make even vertical cuts, producing thick slabs. Cut throught the slabs to produce sticks, like french fries. You can cut across the sticks to produce a dice.
Jicama can be cut into thin slices using a mandoline slicer.
The interior of the jicama has the texture and color of a turnip, potato or pear, but tastes like a savory apple. Its white flesh stays crisp when cooked briefly and does not discolor after cutting.
It is usually enjoyed raw, seasoned with salt, lemon or lime juice, chili powder, salsa, rice vinegar, salt or dips.
It is also cooked in soups and stir-fried dishes, although it loses some nutrients with heating.
To make jicama chips:
Peel a pound jicama and cut in half lengthwise. Slice the jicama thinly using a mandoline. Spread the slices out on a few parchment-lined baking sheets in single layers. Brush the jicama on both sides with a thin coating of olive oil and sprinkle with salt and freshly ground black pepper. Bake at 200°F, turning the jicama every 20 minutes or so until crisp, 90 to 100 minutes.
Jicama is a crisp snack, unburdened with fat or protein, so eat up!!
in
The scientific name of jicama is Pachyrhizus erosus. It is a root vegetable native to central and the Andean regions of South America. Jicama is also known as the Mexican yam bean, Mexican water chestnut or Mexican turnip.
The whole plant is called jicama, but only the root can be eaten. The vine, seed pods and leaves are very poisonous, as is the skin with rotenone, an organic toxin that serves as an insecticide, piscide, and pesticide for the plant’s protection.
The plant requires hot weather and is also cultivated in the Carribbean, Phillippines (called singkamas), China (called bang kuang or Chinese potato) and Southeast Asia, although it is not a common part of the cuisine in these places as it is in central and South America.
Jicama is high in dietary fiber and is 86-90% water. As such, it serves as an aid against constipation. It contains the soluble fiber
oligofructose inulin, a sweet carbohydrate that does not metabolize into simple sugar, so diabetes can enjoy the slightly sweet jicama without blood sugar fluctuations.
Jicama is a good source of potassium—important for managing blood pressure—and antioxidant Vitamin C, but low in saturated fat and sodium. Coppr and iron necessary for a healthy circulatory system are found in jicama, as are the minerals manganese, magnesium, iron, and copper which are important for building strong bones. Its Vitamin B6/pyridoxine helps with brain function. It also contains other valuable B vitamins.
It has only 35 calories per 100 grams.
As a root vegetable, it should not be refrigerated, but can be stored uncut at room temperature for a month. Long storage turns the starch into sugar. Once cut, it should be refrigerated.
Choose jicamas that are well formed, round and avoid ones with soft, shriveled, cut, cracked or bruised skin.
To peel the rough organic toxin—containing inedible skin, use a chef’s knife and then vegetable peeler to remove the inner layer of fibrous skin. After peeling the jicama, place jicama on its widest cut end and make even vertical cuts, producing thick slabs. Cut throught the slabs to produce sticks, like french fries. You can cut across the sticks to produce a dice.
Jicama can be cut into thin slices using a mandoline slicer.
The interior of the jicama has the texture and color of a turnip, potato or pear, but tastes like a savory apple. Its white flesh stays crisp when cooked briefly and does not discolor after cutting.
It is usually enjoyed raw, seasoned with salt, lemon or lime juice, chili powder, salsa, rice vinegar, salt or dips.
It is also cooked in soups and stir-fried dishes, although it loses some nutrients with heating.
To make jicama chips:
Peel a pound jicama and cut in half lengthwise. Slice the jicama thinly using a mandoline. Spread the slices out on a few parchment-lined baking sheets in single layers. Brush the jicama on both sides with a thin coating of olive oil and sprinkle with salt and freshly ground black pepper. Bake at 200°F, turning the jicama every 20 minutes or so until crisp, 90 to 100 minutes.
Jicama is a crisp snack, unburdened with fat or protein, so eat up!!
in