Move over kale and chia seeds. Jicama (pronounced hee-kah-ma) is the next superfood that should have a place on your plate!
This root vegetable has been a staple of the Mexican and Central American diet for centuries. It was cultivated by the Mayan and Aztec civilizations as an important food source.
Jicama’s shape is similar to that of a large radish or turnip. Beneath its brown inedible skin (which needs to be removed prior to eating) lies a crisp, refreshing, white flesh that combines the crunchy texture of a water chestnut with a mildly sweet & nutty flavor. It’s one tasty tuber!
Sometimes referred to as a “Mexican potato”, Jicama is no potato! It’s has about 40% of the calories and carbs of a potato, and only 1/10th the glycemic load, which means it won’t spike your blood sugar like a potato.
Jicama really stands out though, when it comes to fiber. Per gram, jicama has 3 times the fiber of oatmeal, which means it will fill you up without adding to your waistline.
And the fiber in jicama is not just any fiber. Jicama contains oligofructose inulin, a prebiotic fiber that helps stimulate the growth of “good” bacteria in your gut. The inulin in jicama has also been shown to help us absorb more calcium from the foods we eat, which is great for bone health!
And let’s not forget that 1 cup of jicama also provides 43% of your vitamin C for the day, in addition to other important vitamins and minerals, including potassium, iron, folate, and magnesium.
This incredibly versatile & delicious root veggie can be eaten raw or cooked. Try it on top of a salad for some added crunch, cut into matchsticks and eaten with hummus, or add it to your next stew or stir-fry.
Of course, we would love you to try our JicaChips as a tasty introduction to jicama!