Many people do not know what jicama is! Jicama, (Pronounced: Hi-Ku-Muh) came in fourth place in the "Most Feared Veggie" poll. Well there is nothing to fear about this crunchy crisp root veggie. It's as easy to peel as a potato and there is no cooking involved-eat it raw! There is no veggie with such a moist crisp crunch! Jicama has a very mild sweet taste that absorbs flavors very well. But how does it rank in the nutrition department? Well...
Jicama Nutrition: Let's be honest, there's not a whole lot of nutrients in jicama. But it is high in Vitamin C and low in calories. One cup has around 40 calories! It's also very high in fiber. That same 49 calorie cup has 6 grams of fiber. Diet food: yes.
Jicama: Cure for Celery Fatigue? Sometimes life calls for a super crunchy hydrating veggie. For many people that veggie is celery. Well jicama is another super crunchy veggie than you should add to your vegetable repertoire. It's sweeter than celery and much less grainy to chew. It's almost like biting into and sucking on sugarcane...if you have ever done that before.
Jicama Nutrition Facts
from NutritionData.com
per 1 cup
calories: 49
fat: 0
carbs: 11 g
protein: 1 g
fiber: 6 g
Vitamin C: 44% RDA
Potassium: 6% RDA
Folate: 4% RDA
Iron: 4% RDA
Manganese: 4% RDA
Magnesium: 4% RDA
Cool crunchy veggie that's high in fiber, Vitamin C and hydrating water! Give it a try and fear it no more...
When Purchasing...
Choose jicama that is firm and has few spots. A nice smooth tan color is desirable. As a jicama ages it will wrinkle, dry out and the spots will darken. Jicama can sit in our fruit bowl for a few weeks if needed. No refridgeration is required, but also optional.
Serving: Slice, grate, chop, dice or simply peel and much! Jicam is a versatile veggie that can be eaten raw or cooked.
Other names: Mexican potato, Mexican yam bean, ahipa, saa got, Chinese turnip, lo bok, and the Chinese potato. Member of the legume family. Root veggie.
references: nutritiondata.com, foodreference.com and personal usage.
Krissco says
I found jicama by accident many years ago. Served at a party, it was recommended to be dipped into ranch dressing. Fabulous! But beware when you buy it. There should be NO mottling and as few indentations as possible. The more wrinkled or mottled it is, the yellower and softer it will be inside. As for cutting and peeling it, the tough skin makes cutting downright dangerous. Do not try to peel it until you've sliced it. I suggest first slicing off one of the small protruding root ends so you can lay the jicama flat -- be sure it doesn't roll when you go at it with a large knife! I cut 1/2 inch wide slices, just like cutting potatoes for scalloped poes. THEN I peel the cover off each slice.
Here's the best part: Ranch dressing with Bacon. Enjoy this crisp, white, moist root veggie and know you're eating well for very little (I just paid $1.29 a pound at Whole Foods tonight - total of $4). This is big enough to last me 4-5 days. Store in a plastic container -- plastic sandwich bag will do for lunches, but causes spoilage sooner. Pluses are: filling without eating much; good for snacking when you're trying to quit smoking or biting your nails!; great party conversation; cheap, sweet, safe to eat!
Anonymous says
Jicima is absolutley delicious. Especially in the sweltering summer months; sliced thing and doused with fresh lime juice. Fantastico!
Oh, by the way. For those of you having trouble finding this vivacious veggie try your local whole foods, they got it!
Painhertz says
Jicama is great. I slice it up and douse it with lime juice and cayenne and a little salt.
pixen says
In my community, jicama or yam bean is very popular. It's a must in certain festivals. We like it shredded into fine strips and stir-fried with Shiitake, carrots or seafood.
Jicama has lots of fibre and cooling effect, so it's taken raw or cook in soups during hot season. It's also a popular item in Rojak - a kind of fruit and vegetable salad with sticky spicy sauce in Southeast Asian world.
One of my favourite way to eat this to slice about 1cm thick rounds and spread some sweet bean sauce or Hoisin sauce and sprinkle some crushed toasted belacan (dried shrimp paste) or peanuts... LOL... it may sound weird as eating durian as to Andrew Zimmerman 😛
Laura says
I've never tried jicama, I definately will if I manage to find it round here!
Veggie Wedgie says
This salad looks cool! I would love to try jicama if I can find it!
I have actually visited your blog many times 🙂
Christelle says
Sounds pretty yummy to me, I'd have a go if I could find it!....