Jicama 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 Jicama including: the Mexican potato, Mexican yam bean, ahipa, saa got, Chinese turnip, lo bok, and the Chinese potato.

Jicama Serving Size (60g) Amounts Per Serving % Daily Value Calories 25   Calories from Fat 0   Total Fat 0g 0% Sodium 0mg 0% Cholesterol 0mg 0% Total Carbohydrate 5g 2%   Dietary Fiber 3g 12%   Sugars1g Protein 0g Vitamin A 0% Vitamin C 20% Calcium 0% Iron 2% *Percent Daily Values are based on a 2,000 calorie diet.

Jicama 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 jicama tastes similar to a pear or apple. It also does not discolor when exposed to the open air for awhile. Because of this, raw jicama is often used as an accompaniment to raw vegetable platters. When jicama is used in cooking it tends to take on the flavors of the ingredients that it is being combined with. Therefore, jicama is a nice complement to various stir-fry dishes because it blends well with many vegetables and seasonings.

Jicama 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 jicama, which is equal to approximately 1 cup of cubed jicama or 120 grams, also contains only 45 calories.

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

 

Simple Yucca Simmer
 Makes 4 servings
Each serving is equal to one 5 A Day serving
Source: Melissa’s World Variety Produce Chef Ida Rodriguez

Ingredients

2 lb Yucca Root (1/2 pound per person)
2Tbsp lemon juice
2 cloves garlic chopped
2 Tbsp chives
½ tsp salt
1/8 tsp ground black pepper

Rinse yucca well, peel and halve lengthwise. Remove fibrous core. Combine lemon juice, garlic and fresh herbs in a large pot with enough water to cover yucca. Bring to a boil and add salt. Lower heat and add cold water when necessary so as not to allow water to reach another boil. Pierce with toothpick or fork. When soft (not mushy) remove pieces and set aside. When all pieces are done, drain, sprinkle with pepper and serve hot.

Nutritional analysis per serving: Calories 373, Protein 4g, Fat 1g, Calories From Fat 2%, Cholesterol 0mg, Carbohydrates 88g, Fiber 5g, Sodium 269mg.

 

Jicama, Orange and Onion Salad
 Makes 4 servings
Each serving is equal to one 5 A Day serving
Source: Produce for Better Health

Ingredients

2 cups torn lettuce leaves
2 navel oranges, peeled and thinly sliced
4 red onions, thinly sliced
1 cup jicama, peeled and julienne-sliced

Dressing:
1/3 cup orange juice
½ tsp light olive oil or vegetable oil
1 Tbsp fresh cilantro, finely chopped
¼ tsp chili powder

In a large salad bowl, place torn lettuce. Cut orange slices into quarters; toss into lettuce with onion and jicama. For dressing, shake together all ingredients in a shaker jar; toss with salad.

Nutritional analysis per serving:  Calories 105, Protein 3g, Fat 1g, Calories From Fat 7%, Cholesterol 0mg, Carbohydrates 24g, Fiber 6g, Sodium 11mg.

 

Content source: Division of Nutrition and Physical Activity, National Center for Chronic Disease Prevention and Health Promotion

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