From the family of tubers, meet Jicama, a globular, fleshy, turnip-like edible root vegetable that grows below the ground surface. Jicama goes by the scientific name Pachyrhizus Erosus is a perennial vine that thrives under semitropical and tropical climates and gives a fleshy, turnip-like starchy root tuberous veggie also referred to as Yam bean or Mexican potato.

The Spanish word Jicama comes from the Mexican and Spanish. Pronounced in Latin America as ‘hecama’, this starchy potato-like vegetable, they say it originated in the Andes Mountain. Originally a native to Mexico, Jicama is a suitable crop for the central and Malabar regions of India and these areas are the major cultivators of this vegetable.
Jicama

Also Read: Purple Yam: Health Benefits, Nutrition, And Recipes Of This Brightly Vegetable

A gorgeous globe-shaped root vegetable from the bean family, the jicama plant bears this brown-skinned, immensely nutrient-dense fleshy veggie. While Elephant foot yam ((Amorphophallus Paeoniifolius) also known as Suran or Zimmikanda is a close cousin to this crunchy tuber, they are two different veggies with different nutrition. Of course, both are super dense when it comes to their nutritional content. The porous Jicama flesh can pick up the flavor well. Also, with a tad bit of starchiness to the food, it makes it super filling.

Nutritional Differences Between Yam And Jicama

Here are some stark differences between Yam and Jicama in terms of nutrition and how crunchy Jicama can bolster health:

  • Jicama has a high content of Vitamin C. This vitamin is fabulous for boosting collagen and fighting oxidative stress
  • Yam is relatively rich in B Vitamins, potassium, and manganese while Jicama can provide high doses of iron that can help alleviate anemia
  • Jicama contains less sodium than yam. This helps to control imbalanced blood pressure and keep the heart in pink health. An excess of sodium levels in the body can lead to high blood pressure, heart attacks, and stroke
  • Jicama contains no fat, saturated fat, or cholesterol and is high in dietary fiber, potassium, iron, copper, and nitrate, which may benefit heart health by lowering abnormal cholesterol levels
  • Jicama has a lower glycemic index as compared to the yam making it an ideal vegetable choice for people with diabetes. Eating jicama regularly helps to prevent sudden spikes in blood sugar levels

Also Read: Kanda/Elephant Foot Yam/Suran: Health Benefits, Nutrition, Uses, and Recipes

Wondering what can you do with this crispy, nutty-flavored tuber? Perhaps a lot! It can be eaten raw, steamed, roasted, or cooked in a variety of sweet as well as in multiple savory dishes. Traditionally it is eaten raw by peeling, slicing it into strips, and usually by squeezing drops of lemon or lime juice.

Giving you numerous reasons that this humble tuber should be in your daily meals, we bring two easy recipes that are hands down the best that can be made from this bulbous vegetable and deserves a sure spot on your plate.
Jicama Salad

Jicama Salad

3 pieces sliced Jicama

1 cup sliced cucumbers slices

1 cup chopped red bell pepper

1 cup finely chopped red onion

1 mango, peeled and thinly cut

2 tbsp lime juice

2 tbsp honey

1 tbsp apple cider vinegar

Chopped cilantro

Salt and cayenne pepper, optional

1 tbsp olive oil

Method

Wash the jicama under running water and dry thoroughly

Remove the top and bottom ends and peel the skin

In a large bowl mix jicama, cucumbers, bell peppers, mango, and red onion and keep aside

To make the dressing mix cilantro, honey, apple cider vinegar, lime juice, salt, and cayenne pepper in another bowl

Slowly drizzle the olive oil and keep whisking until thickened

Pour dressing over the cut veggies, toss to coat well

Season with desired salt and cayenne pepper

Jicama salad is ready to be served

Nutrition

Easy to make jicama salad is an easy side dish. Crunchy vegetables tossed in little oil are a great source of dietary and prebiotics that keep the digestive system strong. An array of other veggies and the presence of mango fruit makes it a wholesome nutrition-filled salad power caked with all essential vitamins and minerals to augment overall wellness.

Jicama Fries

Ingredients

5 jicamas, peeled and thinly cut into fries

1 tbsp olive oil

1/2 tsp chili powder

1/2 tsp garlic powder

1/4 tsp ground black pepper

1/2 tsp sea salt or kosher salt

1/2 tsp ground black pepper

Choice of seasoning (optional)

Olive or coconut oil to fry

Method

In a large pot bring 5 cups of water to a full boil

Add jicama fries to boiling water and let it sit for 10 minutes

Make seasoning by adding spices to the olive oil

Once the jicama has boiled, remove and drain the water and let them air dry for 8 to 10 minutes

Heat oil in a thick bottom pan. Once hot, add a few jicama slices and fry until golden brown. Keep doing it for the rest of the lot

Transfer the fried jicama chips to some paper towels to drain off the excess oil and continue, adding oil to the pan as needed until all the jicama is fried into chips

Place the fried jicama in the prepared seasoning bowl and toss well to coat

Relish them with your favorite beverage

Nutrition

A great source of potassium and calcium. Jicama is very helpful in augmenting bone health. The tuber is also a fabulous source of Vitamin C which helps in collagen building and keeping immunity levels strong.