What Does Jicama Taste like and Why Everyone Is Going Crazy over Jicama
Ever heard of the vegetable Jicama? Well, most probably not as its name is not the most familiar in the books. Jicama is actually a root vegetable that has been around for many many years, however only truly receiving its spotlight as of recently. The sweet turnip (as you can name it) health benefits are what really sparked its attention especially towards the extreme health-conscious and of course the plant-based community that is always looking for new and exciting natural plant sources. The multitude of jicama properties found n this root vegetable has been the started point for many of the new and wonderful recipes we are seeing today. Although it started as a staple in the center of Mexico, it has since made its way across countries and throughout the globe and now all the way to you through this article. Further on ill be explaining exactly what Jicama is, how to eat it and why the jicama food value craze has begun.
What Is a Jicama?
Jicama is actually a root vegetable in the same category as potatoes, parsnips, and carrots. It is a circular shape and consists of a white starchy inside covered by a paper-like golden brown textured skin. Jicama although eaten as a root vegetable actually produces its own beans, however, these happen to be toxic and inedible, so in this case, well stick to the white fleshy interior. It was originally only grown in the country of Mexico, however because of its need to grow over long periods of time, it spread to other countries such as the Philippines and Asia that produce similar all-year-round warm weather conditions. It also goes by a variety of other well-known names including Yam bean, Mexican potato, and Chinese turnip. Jicama not only popular for its taste and versatility is also extremely well known because jicamas benefits it possesses in absolute abundance.
What Does Jicama Taste Like?
So now that we know a little more about what Jicama actually is we can start to discover what it tastes like and how we can eat it. The exact taste of it is hard to explain as it’s something quite uncommon and in many ways incomparable to anything we may have tried before. However, saying this Jicama is both juicy and crunchy and doesn’t make too much of a punch, instead hints off a slightly sweet and nutty flavor. Many people have compared Jicama to being a mixture between a potato and a pear, whereas others have said it almost tastes like a water chestnut. No matter what you choose the favor to be most like, it does in any circumstance grasp the flavor of whatever you choose to put on it extremely well.
Jicama! How to Eat It?
Let’s get to the best part yet, what is jicama used for? Firstly, good ahipa should be hard in texture and with no bruises or visible markings, it should also keep in your fridge for up to 2 weeks. Before eating your jicama I recommended that you peel it and get rid of the tough and fibrous skin as this doesn’t taste very good and nor is it healthy for the digestive system. Can Jicama be eaten raw? Like most vegetables it can definitely be eaten raw, it’s best served very finely sliced and must be accompanied by a dip or two. The acquired taste that saa got presents may not be to everyone’s taste especially in its raw form but with the right accompaniments, you won’t even notice the difference between it and a ready salted cracker. Raw slices of this Mexican potato also go extremely well in combination with sandwiches, wraps, stir-fries, and spring rolls, where it adds a much-needed crunch. While this is one way to enjoy it, there are actually many more and many a variety of uses for this vegetable root which include :
- Baked Jicama fries;
- Jicama salad;
- Fried sweet turnip;
- Mexican potato crisps;
- Jicama breakfast hash;
- Jicama spaghetti;
- Ahipa slaw;
- Jicama pickles;
- Mexican potato curry.
As you can see Jicama can be used in a large variety of different ways that includes both its cooked and raw version. Jicama can also be boiled, baked, fried, mashed, and sauteed. It is very well known in both Mexican and Asian cooking where it is often fried and covered in spices or incorporated into Chinese Chop suey or fermented jicama pickles. In some ways, Jicama is best explained in comparison with a potato, although the jicama flavor is not as prominent its uses and cooking methods are almost identical, except it is a lot more healthy and nutrient-dense.
What Are the Health Benefits of Jicama?
So why is jicama good for you? We’ve gone on and on about the nutritional jicama information and how it has such amazing health benefits, but what exactly are those benefits, and why are we strongly advising you to get your hands on this root vegetable? Some of its nutritional values and health benefits include :
Packed with Nutrients
Yes, it’s of no surprise that it is packed full of beneficial nutrients and is considered to be one of the most impressive of all root vegetables especially considering its potato-like taste and texture. In one cup of Jicama, you can find 49 calories, 12 grams of carbs, 1 gram of protein, and 0 grams of fat. As well as this it also contains 6.5 grams of fiber and a fair amount of vitamins.
Jicama vitamins include:
- Vitamin E;
- Vitamin B6;
- Vitamin C (44 percent);
High in Antioxidants
The antioxidants found in Jicama are extremely beneficial to us and can actually help prevent cell damage. Foods high in antioxidants like Jicama helps us control our stress levels, reduce inflammation and help us fight and prevent many chronic diseases often linked to stress. They also lower the risk of developing diseases such as diabetes, heart disease, and obesity.
Another one of Mexican potato side effects that are extremely positive for our bodies is its ability to help aid digestion. The dietary fiber present in it helps increase the size and capacity of our stool, meaning the digestive and the excretion process becomes a lot easier for our bodies to produce naturally. This can make a dramatic difference to those who suffer from constipation or gt related issues.
It May Help Reduce the Risk of Cancer
One of the Jicama facts that have been some of the most astounding includes its ability to help reduce the risk of developing particular cancers. The antioxidants found in this root including vitamin C, E, selenium, and beta-carotene which help fight against cancerous or damaged cells within the body. The high fiber content that promotes good digestion has also proven to be effective in helping to reduce the possibility of developing colon cancer as well as its prebiotics that increase the number of protective fatty acids produced within the body.
Can Aid Weight Loss
Because saa got is a nutrient-dense food, full of numerous nutrients but relatively low in calories, it makes you feel more full up. Along with this its high water and fiber content help to keep everything “regular” and keeps your blood sugar steady. All of this shows that not only can eating Jicama help improve your overall gut bacteria and general help but be the successful element you need on your current weight loss journey.
Overall we can see that Jicama is an extremely healthy and versatile vegetable that can easily be incorporated into one’s diet and positively replace other starchy vegetables such as potato and sweet potato. Its complex nutritional information will not only leave you feeling good but if desired, looking good too.
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