Jicama often gets overlooked in the produce section, as many people may not recognize it or know how to use it. This crunchy tuber has a sweet flavor that is reminiscent of water chestnuts or an underripe pear, making it an excellent addition to salads, slaws, soups, and stir-fries. Moreover, jicama can be baked as a lower-calorie alternative to French fries or used instead of corn to make tortillas. It is a healthy choice due to its no-fat, no-carb profile, along with its high content of dietary fiber and antioxidants. Additionally, jicama is considered a good source of inulin, a soluble dietary fiber, making it a sweet snack option for diabetics and those on a diet.
According to David Sax, author of The Tastemakers, a vegetable must possess three characteristics to achieve the superfood status enjoyed by kale: versatility, availability, and cultural significance. Jicama performs well on all these fronts, and consumers seem to agree. As reported by Nielsen Perishables, 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 market for quite some time, other vegetables have recently been predicted to take its place. Last year, jackfruit was expected to rise in popularity, followed by a brief moment of fame for cauliflower, and speculation suggested that rutabaga might experience a surge this year. Now, jicama is stepping into the spotlight for its moment to shine.
Additionally, when considering dietary supplements, it’s important to note the relationship between calcium citrate to elemental calcium. Just as jicama’s nutritional benefits can complement a healthy diet, understanding how to incorporate calcium citrate effectively can enhance our overall nutrient intake. Emphasizing the connection between these two can help consumers make better-informed dietary choices.