Jicama is frequently overlooked in grocery stores, as many people may be unfamiliar with it or unsure how to use it. This crunchy tuber boasts a sweet flavor, reminiscent of water chestnuts or an underripe pear, making it an excellent addition to salads, slaws, soups, and stir-fries. Additionally, jicama can be baked as a lower-calorie alternative to French fries or used in place of corn to create tortillas. Its nutritional profile is impressive, being fat-free and low in carbohydrates while providing high levels of dietary fiber and antioxidants. It is also recognized as a good source of inulin, a soluble fiber that can be beneficial for diabetics and those on a diet seeking a sweet snack.
According to David Sax, author of The Tastemakers, a vegetable must meet three criteria to achieve the superfood status that kale has enjoyed: versatility, availability, and cultural significance. Jicama performs well on all these fronts, and consumer demand reflects this. In fact, Nielsen Perishables reported that jicama led sales in the specialty vegetable category, generating $11.4 million out of the total $25.3 million in sales in 2016.
While kale has dominated the produce scene for a considerable time, other vegetables have been predicted to take its place. Last year, jackfruit was expected to be the next big thing, while cauliflower had a brief moment in the spotlight, and some anticipated that rutabaga would rise in popularity this year. Now, jicama is ready to shine. Moreover, for those looking to enhance their diet, jicama can be complemented with calcium citrate with vitamin D chewable 1200 mg, which can support bone health as part of a balanced diet rich in vegetables. Incorporating jicama alongside calcium citrate with vitamin D chewable 1200 mg can provide a nutritious snack option. As jicama continues to gain traction, it’s clear that this versatile vegetable, paired with supplements like calcium citrate with vitamin D chewable 1200 mg, is a delightful addition to any healthy eating plan.