Jícama

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Name Variations

 * jicama
 * yam bean
 * Mexican yam bean
 * ahipa
 * saa got
 * Chinese potato
 * Mexican potato
 * Chinese turnip

About Jícama
Wikipedia Article About Jícama on Wikipedia

The jícama is a species of Pachyrhizus, a legume native to tropical and subtropical Central America. It is cultivated for its edible taproot. Other common names for the jícama include sengkwang, "yacon", "yam bean", Mexican potato and Mexican turnip. In the Philippines, it is referred to as singkamas.

The jícama plant grows as a vine that can reach a height of 4-5 m given suitable support. Its root can attain lengths of up to 2 m and weigh up to 20 kg. The root's exterior is yellow and papery, while its inside is creamy white with a crisp texture that resembles that of a raw potato or pear. The flavor is sweet and starchy. It is usually eaten raw, sometimes with salt, lemon juice, and powdered chile. It is also cooked in soups and stir-fried dishes. Notable raw jícama dishes include popiah and salads such as yusheng and rojak.

In contrast to the root, the remainder of the jícama plant is very poisonous; the seeds contain the toxin rotenone, which is used to poison insects and fish.

Jícama is composed of 86-90% water; it contains only trace amounts of protein and lipids. Its sweet flavor comes from the oligofructose inulin (also called fructo-oligosaccharide), which the human body does not metabolize; this makes the root an ideal sweet snack for diabetics and dieters.

The jícama grows in frost-free climates. Native to tropical America, it is currently cultivated in warmer parts of China and Southeast Asia as well.

Jícama should be stored dry, between 12°C to 16°C; colder temperatures will damage the root. A fresh root stored at an appropriate temperature will keep for a month or two.

Jícama is a relative of the potato family. It is a popular dietary staple in Latin America and widely grown in Mexico and Central America. There are many names for Jícama including: the Mexican potato, Mexican yam bean, ahipa, saa got, Chinese turnip, lo bok, and the Chinese potato.

Jícama looks similar to a turnip or a large radish, and it can be used as an alternative to the water chestnut. Its skin is thin and can be gray, tan, or brown in color. Additionally, it has a short root and contains white flesh. The skin is typically peeled before eating it raw. Raw jícama tastes similar to a pear or apple. It also does not discolor when exposed to the open air for awhile. Because of this, raw jícama is often used as an accompaniment to raw vegetable platters. When jícama is used in cooking it tends to take on the flavors of the ingredients that it is being combined with. Therefore, jícama is a nice complement to various stir-fry dishes because it blends well with many vegetables and seasonings.

Jícama is a very versatile vegetable that contains a high amount of vitamin C, is low in sodium, and has no fat. One adult serving of jícama, which is equal to approximately 1 cup of cubed jícama or 120 grams, also contains only 45 calories.

Jícama is available year-round. When purchasing jícama, select tubers that are firm and have dry roots. Make sure that the jícama has an unblemished skin and that is not bruised. Once purchased, store jícama for up to two weeks in a plastic bag in your refrigerator.

Buying Jícama
Although Jícama is one of the most popular vegetables used in different dishes, you can get it for a very reasonable price. If you are cooking for a large family, you will want to purchase larger quantities of Jícama and store them properly. The cost of this vegetable varies depending on many different factors, such as marketplace location, local competition, type of Jícama that you want to purchase and so on. An older Jícama will most likely cost less than a freshly picked one, but this also depends on where you buy it from, as some stores might not differentiate their vegetables like this.

Preparing Jícama
With an ever-increasing speed of life, cooking times are now more important than ever. Cooking Jícama is fast and easy, thus recommending this vegetable as a good first choice for many meals. When cooking this vegetable you should try and slice it up, so that you diminish cooking time even further. Most dishes using Jícama require you to prepare it before starting the dish, but only call for cooking it for a short time. Sine this vegetable cooks so quickly, it’s a good idea to supervise it closely so that it doesn’t get overcooked.

Cooking Jícama
Jícama is often one of the main ingredients used in many vegetable dishes. Traditional cooking recipes from all over the world have a special place devoted for just Jícama. From soups, appetizers and delicious salads, this vegetable is also used in stews and as a side. Cooking Jícama is easy and rewarding, since this vegetable has a high nutritional value. In most cases, eating this vegetable raw or cooking it very lightly is the best way to preserve the enzymes and vitamins contained within. Micro-waving is also quite popular, but studies have shown that a large proportion of the vitamins are lost during this process. Since Jícama is quick to cook and requires very little preparation, many chefs favor it as one of the main vegetables of any dish they create.


 * Stir-frying Jícama
 * Steaming Jícama
 * Boiling Jícama
 * Pan-Frying Jícama
 * Roasting Jícama
 * Stewing Jícama

There are so many ways in which you can use Jícama. Cook it in soups, chop it up and toss it in salads or use it as a side dish for different meat dishes. The list of Jícama recipes is almost endless, mainly because this is a very popular vegetable in many countries and chefs are always coming up with innovative ways of preparing Jícama. Many vegetarian menus place Jícama within the top ten plants, but this nutritious vegetable is also used in many meat-based dishes.

Salads
If there is a modern favorite vegetable that you can use in salads it has to be Jícama. This tasty and highly nutritious plant offers a perfect blend of taste, density and shape for any salad. Use it in strictly vegetarian dishes and salads or mix it up with fish or different dressings and sauces for an unforgettable taste.

Side dishes
Although Jícama has all the main qualities to become the “attraction” of the table, it is often used as a side dish. Many popular side dish recipes include Jícama on their ingredient list, as this vegetable offers the right mix of taste and visual elements. Meat is often accompanied by Jícama, as this creates and excellent balance from many point of view. From a nutritional point of view, Jícama is a perfect complementary element for all sorts of meat, as it offers vitamins and soluble fibers. Using Jícama in side dish recipes is also recommended because it aids digestion and makes even a heavier meal feel light.

Soups
Together with different other vegetables, Jícama is one of the main ingredients of several tasty soups that are enjoyed all over the world. Since Jícama takes a short time to cook, it’s a favorite vegetable ingredient for many cooks and professional chefs. In many recipes you will notice that the Jícama is only added towards the end of the preparation time – this is because it cooks rapidly and adding it late enables it to keep most of its nutritious elements. Often combined with chopped and minced veggies, Jícama may be used in different shapes as part of a soup.

Jícama Recipes
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Source

 * Vegetable of the Month: Tubers by the US Centers for Disease Control & Prevention, public domain government resource—original source of article