|Food Facts: Jicama (32)
Every month a new interesting food fact will be listed for your health and convenience. There will be nutriental information, facts and health benefits about each special food. This issue we have Jicama.
Jicama is a round, fleshy taproot vegetable of bean family plant. Its underground starchy root is one of the popular edible root vegetables grown in many parts of Central American, South Asian, Caribbean, and some Andean South American regions. It's refreshing; crispy, ice-white fruit-like pulp is eaten raw or cooked in a variety of sweet and savory dishes worldwide.
Jicama is a perennial vine plant growing vigorously under semitropical and tropical climates. It has similar growth characteristics as that of lima bean or any other bean species plant. The most distinguishing feature, however, is that it bears globular, fleshy, turnip-like starchy edible root below the ground surface. Unlike other starch roots like potato, and sweet-potato wherein the peel may be eaten; jicama features thick dust-brown color inedible skin. Inside, its white starchy flesh has crisp texture and fruit-like succulent, sweet-starchy taste. Each tuber weighs about 250 to 1200 g.
There exist at least five cultivar types of Pachyrhizus species; however, the three popular cultivated varieties include Pachyrhizus erosus (Mexican yam bean), Pachyuhizus ahipa (Andean yam bean), and Pachyrhizus tuberosus (Amazonian yam bean, jíquima). P. erosus (‘jícama de leche’) or Mexican yam bean is the popular variety imported in the USA. Another cultivar, P. palmatilobus, locally known as ‘jícama de leche’, has deeply lobed leaflets, a milky sap and less agreeable taste.
Percent Daily Values (%DV) are based on a 2,000 calorie reference diet. Your daily values may be higher or lower based on your individual needs. Nutrient data source: US Department of Agriculture National Nutrient Database from Nutritiondata.com
It is one of the finest source dietary fiber and excellent source of oligofructose inulin, a soluble dietary fiber. The root pulp provides 4.9 mg or 13% of fiber. Inulin is a zero calorie, sweet inert carbohydrate and does not metabolize in the human body, which make the root an ideal sweet snack for diabetics and dieters.
As in turnips, fresh yam bean tubers are rich in vitamin C; provide about 20.2 mg or 34% of DRA of vitamin C per 100 g. Vitamin-C is a powerful water-soluble anti-oxidant that helps body scavenge harmful free radicals, thereby offers protection from cancers, inflammation and viral cough and cold.
It also contains small levels of some of valuable B-complex group of vitamins such as folates, riboflavin, pyridoxine, pantothenic acid and thiamin.
Further, it provides healthy amounts of some important minerals like magnesium, copper, iron and manganese.
|The Corner Cafe & Bakery • 1645 / 1659 Third Avenue • New York, NY 10128 • 212 860 8060
The Corner Cafe & Bakery on Madison • 1246 Madison Avenue • New York, NY 10128 • 212 860 4340
© Copyright 2010-2011 Corner Cafe & Bakery. All Rights Reserved.
|Home | Management | Directions|