Jicama originated in Mexico and is still a favorite snack all over the country. It is sold from street stands or prepared at home, slathered in lime juice and salt, usually with a lot of chili powder. It has a papery golden-brown skin and a starchy white interior. It is the root of a plant that produces beans, but the beans of the jicama plant are toxic. Its flesh is juicy and crunchy, with a slightly sweet and nutty flavor. Some think it tastes like a cross between a potato and a pear. Others compare it to a water chestnut. Other names for jicama include yam bean, Mexican potato, Mexican water chestnut and Chinese turnip. One cup of jicama provides 44% of the recommended daily intake (RDI) of Vitamin C. With its mild taste and crunchy texture, it is an excellent addition to any salad.
1 cup (130 g) of jicama | contains |
---|---|
CARBOHYDRATE | 12 g |
CALORIES | 49 |
FAT | 0.1 g |
FIBER | 6.4 g |
PROTEIN | 1 g |
IRON | 4% RDI |
MAGNESIUM | 4% RDI |
MANGANESE | 4% RDI |
POTASSIUM | 6% RDI |
VITAMIN B9 (FOLATE) | 4% RDI |
VITAMIN C | 44% RDI |
I am cutting one up now. I keep it cut up in my fridge. I use it in salads and stir fries. It’ can be sweet but even if it’s not I love the crunchy texture!
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