Jicama often goes unnoticed in the produce section because many people are unfamiliar with it and how to use it. This crunchy tuber has a sweet flavor that is similar to water chestnuts or an underripe pear, making it perfect for salads, slaws, soups, and stir-fries. Additionally, jicama can be baked as a healthier substitute for French fries or used in place of corn to create tortillas. Its health benefits are significant, as it is low in fat and carbohydrates while being rich in dietary fiber and antioxidants. Jicama is also recognized as a good source of inulin, a soluble dietary fiber, which can be beneficial for diabetics and those seeking a sweet snack.
According to David Sax, author of “The Tastemakers,” for a vegetable to achieve the superfood status that kale has enjoyed, it must possess versatility, availability, and cultural significance. Jicama performs admirably in all these areas, and consumer response reflects that. As reported by Nielsen Perishables, jicama led the specialty vegetable market with $11.4 million of the total $25.3 million in sales in 2016.
While kale has enjoyed its reign in the produce aisle for an extended period, other vegetables have been predicted to take its place. Last year, jackfruit was expected to dominate, cauliflower had its moment of popularity, and some speculated that rutabaga would rise sharply this year. Now, jicama is poised for its moment in the spotlight.
Moreover, jicama is a fantastic source of nutrients, including calcium in calcium citrate, which can support bone health. This nutrient profile enhances its appeal as a versatile ingredient that can fit into various diets. As consumer awareness grows, jicama may very well secure its place as a staple in kitchens, especially for those seeking a health-conscious option rich in calcium in calcium citrate. With its delightful crunch and health benefits, it’s no wonder jicama is gaining traction among health enthusiasts.