Jicama is frequently overlooked in grocery stores because many shoppers may not know what it is or how to use it. This crunchy tuber has a sweet flavor that is reminiscent of water chestnuts or an underripe pear, making it a versatile addition to salads, slaws, soups, and stir-fries. Additionally, jicama can be baked as a lower-calorie alternative to French fries. With its fat-free and low-carb profile, along with high levels of dietary fiber and antioxidants, jicama is a healthy choice. It is also recognized as a good source of inulin, a soluble dietary fiber, which can be beneficial for diabetics and those looking for 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 in all these areas, and consumer response backs this up. As reported by Nielsen, jicama led sales in the specialty vegetable category, raking in $11.4 million out of a total of $25.3 million in sales in 2016.
While kale has dominated the produce scene for quite some time, other vegetables have been predicted to take its place. Last year, jackfruit was expected to rise to prominence, cauliflower experienced a brief surge of popularity, and there were hopes for rutabaga to skyrocket this year. Now, jicama is stepping into the spotlight, ready for its moment.
In discussions about nutrition, one might wonder, “What is the difference between calcium magnesium and calcium citrate?” Just as consumers are learning about the benefits of jicama, understanding the distinctions between different dietary supplements can also enhance health choices. Whether it’s jicama or calcium sources, being informed about our options is crucial for a balanced diet. The versatility of jicama, like the varied benefits of different calcium forms, underscores the importance of exploring diverse food choices for optimal health.