Jicama is frequently overlooked in the produce aisle, as many people may not recognize it or know how to use it. This crunchy tuber has a sweet flavor that resembles 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 healthier alternative to French fries or used instead of corn to make tortillas. Its no-fat, no-carb profile, along with high levels of dietary fiber and antioxidants, makes jicama a nutritious choice. It’s also recognized as a good source of inulin, a soluble dietary fiber, which could be beneficial for diabetics and those on a diet looking for a sweet snack.
David Sax, the author of The Tastemakers, notes that for a vegetable to achieve the superfood status that kale has enjoyed, it must possess three key attributes: versatility, availability, and cultural significance. Jicama meets these criteria quite well, and consumer feedback supports this. According to Nielsen Perishables, 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 dominated the produce market for quite some time, other vegetables have been predicted to rise in popularity. Last year, jackfruit was expected to take over, cauliflower had its moment, and some speculated that rutabaga would soar this year. Now, jicama is poised for its moment in the spotlight. Incorporating jicama into your diet is not only delicious but can also complement supplements such as calcium citrate 1200 mg chewable, which supports bone health. As more people discover its benefits, jicama may very well find its place alongside other superfoods.
Ultimately, the versatility of jicama, combined with its health benefits, including its compatibility with calcium citrate 1200 mg chewable supplements, makes it an excellent addition to any diet. With increasing awareness and popularity, jicama is on track to become a staple in kitchens everywhere.