Jicama Jicama is a tuberous root vegetable that looks like, but is not related to, a turnip Jicama is actually a legume that was originally cultivated in Mexico in the 17 th century Jicama has become so popular that cultivation has recently spread from Mexico into Central America, China, and Southeast Asia It is often referred to as a Mexican turnip or yambean

Jicama The vines may reach 20 feet in length As the vines grow, they tend to hug the ground and terminate into large tubers that can grow up to 50 pounds The majority of the jicama roots are sent to the market at 3 to 4 pounds

Jicama Its outer brown layer should be peeled before eating to get to the white flesh on the inside Its inside is creamy white with a crisp texture that resembles a raw potato or pear The flavor is sweet and starchy, similar to some apples or raw green beans

Jicama Jicama is usually eaten raw and added to dishes such as salads and salsas for an added crunch and nutrition boost It is often seasoned with spices or sprinkled with lime juice and eaten raw Jicama can also be cooked to be added to soups, stir-fries and other cooked dishes It often takes on the other flavors of the ingredients it is combined with when cooked

Jicama Jicama is high in carbohydrates, particularly in the form of dietary fiber. It is also high in Vitamin C! It is composed mostly of water which makes it very low in calories. Eating jicama can reduce the risk of heart disease and colorectal cancer!

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