Jicama is a round bulb vegetable which originates in the Mexican peninsula and is part of the legume family. This little-known tuber is now grown in the warm climates of Central America, the Caribbean, the Andes Mountain regions, and Southern Asia, where it’s an important as well as extremely versatile food source.
Jicama is similar in texture to a turnip with a taste of an apple. Jicama is also known as “Mexican water chestnut” and “Mexican yam bean” mainly because of its crisp, white, solid flesh. However, unlike yams, jicama skin is thick, tough, and considered toxic.
- Jicama is high in fibre which is combined with oligo-fructose inulin and thus provides zero calories and does not metabolize in the body. (1) (2)
- Jicama contains inulin which helps absorb calcium from other foods and promotes healthy bones. Inulin also has a prebiotic role in the intestine as it promotes “good” bacteria growth that maintains both a healthy colon and balanced immunity. (3)
- Particularly low in the glycaemic index making it great for diabetics, and low in calories for those interested in weight reduction. (4)
- Provides powerful antioxidants that fends off free radicals to protect against inflammations, infections and cancerous cells. (5)
- Contains large amounts of the minerals potassium, magnesium, copper, iron, and manganese which helps regulate blood flow within the body. (6)
Jicama Nutrition Facts
Serving Size: 100 grams, raw
|Calories from Fat||1|
|Total Fat||0 g||0%|
|Saturated Fat||0 g||0%|
|Total Carbohydrates||9 g||3%|
|Dietary Fibre||5 g||20%|
|Vitamin A 0%||Vitamin C||34%|
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie intake.
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