Jicama is a starchy root vegetable similar to a potato or turnip. The tuberous root tastes slightly sweet, but it is low in sugar, making it a good carbohydrate choice for people with diabetes and others attempting a low-sugar diet. Originally from Mexico, the jicama is sometimes also known as a Mexican turnip or yam bean.
Although the root is safe to eat, the rest of the plant, including the beans, are toxic.
Low-carb and low-calorie: The high water content combined with low sugar and fat makes this a low-calorie food. When combined with the high fibre content, it makes for a great alternative to higher carbohydrate vegetables.
Nutrient dense: It contains a wide variety of vitamins and minerals, especially fibre and potassium. It also contains a high level of Vitamin C, which acts as an antioxidant and supports the immune system.
Supports a healthy gut: This tuber is high in a prebiotic called inulin.
Prebiotics are a type of fibre stored in our digestive system to feed probiotics, which are healthy bacteria. Keeping this balance also supports overall health and immune function.
Do you use either of these vegetables when cooking?
I haven't used Jicama but celeriac is often in my menu plans, in fact I may soon make a Smoked Haddock and Celeriac Layer Bake, you can see the recipe here
~ wishing you a happy and peaceful day ~
You will find a variety of articles and recipe ideas within this blog, not all may be suitable for you. Always take account of your personal circumstances, needs, illnesses and medication you may be taking. Any allergies, or underlying health issues must always be taken into account. If you are a diabetic (more about this here) and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter. If you have any concerns about your health it is always advisable to consult your Doctor or health care team.
All the best Jan
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