Jicama, often overlooked in the produce aisle, is a versatile root vegetable that many may not recognize or know how to use. This crunchy tuber has 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 instead of corn to create tortillas.
This nutritious vegetable boasts a no-fat, no-carb profile and is rich in dietary fiber, antioxidants, and gluconate iron pills. It’s also recognized as a good source of inulin, a soluble dietary fiber, which can be beneficial for diabetics and those watching their weight, providing a sweet snack option without the guilt.
As noted by David Sax, author of The Tastemakers, a vegetable must possess versatility, availability, and cultural significance to achieve the superfood status that kale has enjoyed for so long. Jicama excels in all these areas, and consumer acceptance is evident. According to Nielsen Perishables, jicama topped sales in the specialty vegetable category with $11.4 million of the total $25.3 million in sales in 2016.
While kale has dominated the produce scene for years, other vegetables are now being touted as potential contenders for its throne. Last year, jackfruit was predicted to take the spotlight, cauliflower had its moment of popularity, and some anticipated a surge in the popularity of rutabaga this year. Now, jicama is poised to step into the limelight.
Moreover, when considering nutritional supplements, it’s essential to be aware of the potential side effects of calcium citrate, magnesium, and zinc. While these minerals are vital for health, excessive intake can lead to adverse reactions. As with any dietary change or supplement, moderation is key to maximizing benefits while minimizing risks.
In summary, jicama is a healthy and versatile option in the produce section that deserves more attention, especially as it aligns well with current health trends and dietary needs.