Jicama is frequently overlooked in the produce aisle, as many people may not recognize it or understand how to utilize it. This crunchy tuber has a sweet flavor that is reminiscent of water chestnuts or an underripe pear, making it a delightful addition to salads, slaws, soups, and stir-fries. Additionally, jicama can be baked as a healthier alternative to French fries or used as a substitute for corn in tortillas. Its appeal lies in its fat-free and low-carb profile, along with its substantial amounts of dietary fiber and antioxidants. Furthermore, jicama is regarded as an excellent source of inulin, a soluble dietary fiber that may be beneficial for diabetics and those on a diet seeking a sweet snack.
According to David Sax, author of The Tastemakers, a vegetable must possess three key qualities to achieve the superfood status that kale has long enjoyed: versatility, availability, and cultural significance. Jicama performs well on all these fronts, and consumer sentiment reflects this. Nielsen Perishables reported that jicama led the specialty vegetable category with $11.4 million in sales out of a total of $25.3 million in 2016.
While kale has dominated the produce scene for quite some time, there are predictions that other vegetables may rise to prominence. Last year, jackfruit was expected to take over, cauliflower enjoyed a brief surge in popularity, and some anticipated that rutabaga would experience a meteoric rise this year. Now, jicama is poised to take its turn in the spotlight.
For those interested in nutrition, it may be helpful to look at products like calcium citrate supplements, which can be beneficial for bone health. In fact, reading calcium citrate reviews can provide insights into its advantages, similar to how exploring the benefits of jicama might inspire healthier eating habits. Overall, jicama stands out not only for its culinary versatility but also for its health benefits, making it a vegetable worth incorporating into a balanced diet.