Jicama

1. Jicama

2. Jicama • Jicama is a tuberous root vegetable that looks like, but is not related to, a turnip • Jicama is actually a legume that was originally cultivated in Mexico in the 17th century • Jicama has become so popular that cultivation has recently spread from Mexico into Central America, China, and Southeast Asia It is often referred to as a Mexican turnip or yambean

3. Jicama • The vines may reach 20 feet in length • As the vines grow, they tend to hug the ground and terminate into large tubers that can grow up to 50 pounds • The majority of the jicama roots are sent to the market at 3 to 4 pounds

4. Jicama • Its outer brown layer should be peeled before eating to get to the white flesh on the inside • Its inside is creamy white with a crisp texture that resembles a raw potato or pear • The flavor is sweet and starchy, similar to some apples or raw green beans

5. Jicama • Jicama is usually eaten raw and added to dishes such as salads and salsas for an added crunch and nutrition boost • It is often seasoned with spices or sprinkled with lime juice and eaten raw • Jicama can also be cooked to be added to soups, stir-fries and other cooked dishes • It often takes on the other flavors of the ingredients it is combined with when cooked

6. Jicama • Jicama is high in carbohydrates, particularly in the form of dietary fiber. • It is also high in Vitamin C! • It is composed mostly of water which makes it very low in calories. • Eating jicama can reduce the risk of heart disease and colorectal cancer!

7. References • http://www.wisegeek.com/what-is-jicama.htm • http://en.wikipedia.org/wiki/Pachyrhizus_erosus • http://www.foodreference.com/html/art-jicama-history-facts.html • http://www.buzzle.com/img/articleImages/384843-17230-34.jpg • http://www.tarladalal.com/glossary/ing/jicama.jpg