Jicama, benefits, uses and properties

Nature has always been kind granting us benefits in different ways, the main one being in the form of varied and natural foods that strengthen our health. In that case let’s talk about an amazing vegetable, especially Jicama, a bulbous vegetable, native to Mexican lands that grows in clusters and is a close relative of legumes.

With him botanical name of Pachyrhizus Erosus, Jicama, a tuber that he is not well known in the worldIt is cultivated mainly in hot places in Central America and the Caribbean. However, in Asia it is considered quite a common food among its inhabitants. This vegetable has clear similarities to a turnip but with a sweeter and more fruity flavor, even similar to that of an apple.

Jicama, known as ‘Mexican yam’, is quite tasty thanks to its crunchy interior, however, it should be noted that unlike other tubers, its shell is not eaten because it is extremely hard and thick, which contains in addition to “rotenone”, an organic toxin.

But fear not, the rest of the vegetable is extremely beneficial to your health once you remove the shellIn fact, jicama is considered a great ally for weight loss diets and for the body in general. It is also very useful that this food can be used in a good variety of recipes, which greatly facilitates its consumption.

Properties and benefits of jicama.

Now we can start talking about its benefits and properties. Jicama is very low in calories, while provides a large amount of nutrients. Just one of these vegetables provides the human body with ¼ of what is needed daily in fiber, but it should be noted that we are not talking about any fiber, but a fiber with a high proportion of inulin oligofructose, a fiber that is not has no calories and is unable to metabolize in the body. This fructose is excellent for supporting bone health, by stimulating the absorption of calcium from other foods and by acting as a natural protector against osteoporosis.

In addition, inulin is naturally good for bowel function, thanks to its probiotic characteristics that promote the growth of intestinal flora and positive bacteria in the maintenance of the colon. For people suffering from diabetes, this vegetable can become a positive ally since it has a fairly low glycemic index.

However, these are not the only properties of jicama, a vegetable that also has a high percentage of vitamin C, which equates to over 40% recommended per serving. In addition, according to studies conducted in the British Journal of Nutrition in 2005, Jicama was shown to help reduce the risk of colon cancer, by reducing the harmful impact of carcinogens on the intestinal system and preventing the growth and spread of colon cancer to other areas and systems of the body.

Jicama too provides a good amount of phosphorus, so it can be combined very positively with salads. If this food is taken in the form of juice or drink, it can help us to normalize the functioning of the kidneys.

Due to its also high potassium contribution, this plant can help support our heart health.

We can also mention that this food contains other vitamins, nutrients and minerals to highlight like thiamine, magnesium, manganese, pantothenic acid, pyridoxine, iron, among others.

We can summarize the benefits of jicama in:

  • Low in calories.
  • Fight constipation.
  • Quenches thirst and dry mouth.
  • Improves the assimilation of calcium.
  • Protects against gastrointestinal infections.
  • It has diuretic properties.
  • Strengthens the digestive system.

How to take jicama?

This tuber has a flavor that allows wide application in different recipes and dishes. But let’s start with the main thing, which is the correct selection of Jicama. When looking for it in a supermarket or warehouse, you should make sure to choose the tubers that are round and firm and that should always be kept in a cold place (not necessarily the refrigerator) and in the dark, such as in a cupboard. away from the heat of the kitchen.

When chopped for the first time, it should be stored in the refrigerator, but it should be noted that at this stage it cannot stay too long or the starch in it will turn into sugar, losing some of its properties. healthy.

When using them as ingredients, you need to wash them just like you would a regular potato or yam. Slice and remove the shell or the shell, to proceed to the cutting of its interior, where the nutritional value is.

From there, it’s up to everyone’s freedom and creativity. It can be eaten raw or cooked, in salads, soups, with other vegetables or with fruit. It can also be added with meat and seafood without any problem.

To eat it raw, he recommends slicing it and accompanying it with other fruits or vegetables., with a few drops of lemon. However, for those who prefer to cook jicama, it is common to fry the slices of this food to add them to stews and soups, which makes it a very healthy ingredient, now if you prefer it can also be boiled. for 5 minutes and spare us the use of fried foods.

Another popular use of Jicama is a healthy alternative to delicious but harmful French fries.

Another popular and extremely healthy recipe is jicama salad.

For this, you will have to chop the jicama into strips, accompanied by finely chopped red onion and coriander and seasoned with drops of lemon, coconut oil, a pinch of sugar and a teaspoon of black pepper. .

All of these ingredients will make this salad delicious, extremely healthy and very quick.

In short, here we have given you the introduction to this food, it is up to you to put creativity and add it to your daily diet to start improving your quality of life.

Remember to always consult your doctor before starting any treatment with herbal remedies.