Diet by Ingredients | White Delight

What is white, succulent, is relatively cheap and ideal for the health? It can be eaten raw or cooked and you can eat lots of it without getting fat. It is a perfect muncher for snacks on dry weather where it is also the perfect time to harvest these tubers that are in the same family as potatoes. Sounds too good to be true? Not when it goes by the name of Jícama.

However, this heaven’s delight has many names since it is so popular in many countries. It is most prevalent in Asia, where it is wildly cultivated. Among its many common names In Asia are the following:

The other common names for the jícama include sengkwang, "yam bean", "yacon", Mexican potato and Mexican turnip.

What makes Jícama so ideal to eat can be traced down to its components. It is composed mainly of 86-90% water that’s why it is very ideal on hot weather, beside the beach or under a tree house perhaps. Plus, we know water is never fattening so you can be full with this veggie without fearing of eating too much of it. Other than water, it also contains trace amounts of protein and lipids. Its sweet flavor however comes from oligofructose inulin or what is also known as fructo-oligosaccharide. But the good thing about this glucose is that the human body cannot metabolize it. Consequently, this makes the root of Jícama a very ideal sweet snack or ingredient for salad for diabetics and even a vast array of dieters.

The Jicama plant grows as a vine which can reach a height of 4-5 m if it is given suitable support. Its root can be as lengthy as up to 2 m and a weight of up to 20 kg. The root's exterior is yellow in color and papery in texture. However, don’t let the external deceive you for what’s inside is pure heavenly. Inside the jicama is creamy white seedless meat with a crisp texture. Its taste resembles that of a raw potato or a sweet pear. Its flavor is sweet and starchy which makes it so ideal to be eaten raw. When taken raw in its naked taste, it can sometimes be taken with salt, lemon juice, vinegar, soy sauce and powdered chile. It's an acquired taste. However, to some Jicama doesn't taste like anything. Appreciating this fleshy root would sometimes mean to develop an acquired taste though generally this white succulent fleshy root crop is preferred by many usually a good summer snack. Mixed in a healthy salad you can put in some vinaigrette dressing or alone with salt. The younger or smaller tubers are much recommended for they are sweeter. It is also good when cooked in soups or lightly stir-fried in dishes. Some popular raw jícama dishes include the popiah and salads such as yusheng and rojak. Also, it's a good filling for lumpia.

Unfortunately though, the Jícama grows only in frost-free climates. It is native to tropical America and is currently cultivated in warmer parts of China and the Southeast Asia as well. It should be stored dry, between 12 °C to 16 °C, colder temperatures will only damage the root. A fresh root that is stored at an appropriate temperature will give it a longer shelf life for about a month or two. In contrast to its root, the remainder of the Jícama plant is very poisonous. Its seeds alone contain the toxin rotenone which is used by common people to poison insects and fish.

The Jicama is hitting the markets in droves especially during hot dry weather. More widely known as a yam bean, the Jicama originated in Mexico and has a significant impact in the cuisine of that nation. At the time when they were one of the most powerful naton in the world, They spread the veggie with galleons in the 1600’s to the , China, Philippines and onto other Southeast Asian countries.

Although several articles, books, and quotes call this a turnip, the Jicama and real turnips aren’t closely related at all, except that they are both vegetables. The Turnips are part of the mustard family and it has a sharp taste that is distinctly different from the mild taste of the jicama. The Jicama’s Scientific Binomial Name is Pachyrhizus erosus while it belongs to the Family of Fabaceae. It is a species of Pachyrhizus, a legume that is native to tropical and subtropical Central America and is cultivated for its edible taproot. Perhaprs the only similarity of both vegetables would be the turnip-like shape of Jicama. Counting among the differences between the two vegetables is the fact that Jicama have long vine-like tops which can grow up to 15+ feet long which is opposed to the “head” of leaves on turnips. The vines of the Jicama are often used to tie them up into bunches and then ready for them to be put up for sale.

You should try this Jicama in your diet and you will reap great rewards while having fun. Many find this vegetable too bland but it becomes more appealing to your taste buds when Jicama is peeled and eaten preferably cold, with spices like vinegar and salt. It is a certainly healthier combination than the dangerous potato chips with the same flavor combination. Added up to salads they add texture and crunch and is even very high in vitamin C. Apart from that it is also so reasonably priced and is within the reach of most. You might want to steer clear from really large Jicamas because they tend to get woody and dry and unpalatable. They are now widely available in the U.S. and other non-tropical countries.