Jicama is often overlooked in the produce section because many people are unsure about what it is or how to use it. This crunchy tuber has a sweet flavor reminiscent of water chestnuts or an underripe pear, making it a great 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 quite impressive, being low in fat and carbohydrates while rich in dietary fiber and antioxidants. Jicama is also recognized as a good source of inulin, a soluble dietary fiber, making it a beneficial snack for diabetics and those watching their diet.
According to David Sax, author of “The Tastemakers,” a vegetable must possess three key qualities to achieve the superfood status that kale has enjoyed for so long: versatility, availability, and cultural significance. Jicama meets these criteria quite well, and consumers seem to agree. Nielsen Perishables reported that jicama led sales in the specialty vegetable category, generating $11.4 million out of a total of $25.3 million in 2016.
While kale has been a staple in the produce market for an extended period, other vegetables have recently been predicted to take its place. Last year, jackfruit was expected to dominate, cauliflower experienced a brief surge in popularity, and some believed rutabaga would see a meteoric rise this year. Now, jicama is stepping into the spotlight for its moment of fame. Just as pet owners seek out calcium citrate for dogs to support their pets’ health, jicama offers a wealth of nutritional benefits for health-conscious individuals. With its versatility and health advantages, jicama is poised to become a favorite among consumers, just like calcium citrate for dogs has become a go-to supplement for pet care.