Give Jicama a Try!
by Jolynn Collins
What is Jicama?
Also known as the Mexican potato, jicama is a large root vegetable resembling a turnip. It has a thin brown skin and white flesh that is similar to the radish. Three-quarters of a cup of sliced jicama has 41 calories and supplies 175 milligrams of potassium and meets 33 percent of the recommended dietary allowance of vitamin C. Jicama has anticoagulant properties that were first reported as a result of the substitution of jicama for water chestnuts in a Chinese recipe. Jicama should be peeled and sliced; it has a sweet, nutty, crunchy flavor and can be eaten raw or cooked. Try it in stir-fry dishes. Or you can use it in place of potatoes - it is less starchy and has fewer calories. It's texture is similar to that of water chestnuts.
Jicama Nutrients
Key nutrients in jicama include calcium, iron, magnesium, phosphorus, potassium, zinc, copper, manganese, selenium, Vitamin C, Vitamin A, Vitamin E, folate, and fiber.
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