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Benefits of Jicama
Jicama is the name of a native Mexican vine, although the name most commonly refers to the plant's .
1. Jicama
Jicama is a root vegetable that resembles a very large potato or brown turnip. When eaten raw, it has a mild flavor with a crisp texture, not unlike an unripe pear. Eat it raw, sprinkled with salt and lime juice, or use it as a vehicle for dips from ranch dressing to hummus. Jicama may also be used in a stir-fry to create a crunch similar to water chestnuts or sauteed on its own for a side dish. A ? cup serving of jicama counts toward your 2 to 3 cups of vegetables adults are recommended to eat each day.
2. Features
The jicama is also known as the yam bean root and is a relative of the sweet potato. It is native to South America and Mexico. Jicamas may grow as large as 6 pounds. You must peel a jicama before eating or cooking it. Jicama is often paired with chili powder, cilantro, ginger, lemon, lime, oranges, red onion, salsa, sesame oil, grilled fish and soy sauce. It can be cut into thin wedges and dipped in salsa. In Mexico, it is popular in salads, fresh fruit combos, fruit bars, soups, and other cooked dishes. In contrast to the root, the remainder of the j
3. Description
Jicama is a large and bulbous root vegetable. Its skin is thick and brown in color, with very juicy white crunchy flesh. It can be consumed either raw or cooked (but best eaten raw for its optimum health benefits). Jicama is pronounced as hee-ka-ma. It is also known by names like yam bean, Mexican water chestnut, Mexican potato, Mexican turnip, yacon and sengkwang. The skin of jicama is thick but it
4. History of Jicama
Jicama originated from Central America. Within his Spanish-Nahuatl lexicon (the New World
5. Nutritional Benefits
Jicama is rich with vitamins A, C, K and the B vitamins.


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