Jicama is frequently overlooked in the produce aisle, as many people are unfamiliar with it and uncertain about how to use it. This crunchy tuber boasts a sweetness similar to water chestnuts or an underripe pear, making it a great addition to salads, slaws, soups, and stir-fries. Furthermore, jicama can be baked as a lower-calorie alternative to French fries or utilized in place of corn to create tortillas. This nutritious vegetable is a fantastic choice due to its no-fat and low-carb profile, along with its high content of dietary fiber and antioxidants. Additionally, jicama is recognized as a good source of inulin, a soluble dietary fiber, which can be particularly beneficial for diabetics and those seeking a healthy sweet snack.
David Sax, the author of The Tastemakers, notes that for a vegetable to achieve the superfood status that kale has long enjoyed, it must possess three key attributes: versatility, availability, and cultural significance. Jicama performs well across all these criteria, and consumers seem to agree. According to Nielsen Perishables, jicama led sales in the specialty vegetable category, generating $11.4 million of the total $25.3 million in sales in 2016.
While kale has dominated the produce scene for years, other vegetables have recently been predicted to take its place. Last year, jackfruit was expected to rise in popularity, cauliflower had a brief moment of fame, and there were whispers that rutabaga might soar this year. Now, jicama is stepping into the spotlight for its well-deserved turn as a star.
Incorporating jicama into your diet can be a smart choice, especially for those taking calcium citrate magnesium hydroxide vitamin D3 and zinc sulfate tablets, as jicama’s nutrient profile complements these supplements. Its versatility allows it to be enjoyed in various dishes, fitting seamlessly into a balanced diet. As consumers continue to seek healthier options, jicama’s unique flavor and health benefits position it well for a prominent role in the produce section.