I’m a crisp-textured, almost turnip-shaped root vegetable or tuber. I have a tough brown skin on the outside, but my white flesh on the inside is like a water chestnut. 
10 Facts about the Jicama
- Hi, my name is Jicama. It is pronounced “hee-ca-ma”.
- I am originally from Mexico. That makes me a Mexican potato though I am now found in the Caribbean, Central and South America and in Asia. I am now even grown in California. I am similar to the sweet potato. But I’m less sweet. Some say I am a cross between an apple and turnip in terms of taste.
- I am great for weight loss because I am very rich in fiber. My fiber is indigestible within the human digestive tract. It passes through the upper part of the gastrointestinal tract and remains undigested. It is later fermented by the gut microflora.
- Because I am indigestible and I am fermented in the GI tract, I am considered to have zero calories.
- My fiber also contains a prebiotic called oligofructose inulin, which helps probiotics (good bacteria in the gut) to work more efficiently.
- My high inulin properties also make me a good immune system booster since over seventy-five percent of the human body’s immune system is stored in the GI tract.
- My powerful inulin presence makes me an excellent anti-carcinogenetic food as well. I am able to fight off harmful toxins and cancer cells.
- I am also linked to improve cardiovascular health and lower cholesterol.
- In addition, I am high in vitamin C, an antioxidant needed by the human body to reduce the impact of oxidative stress (i.e. the damage done to cells over the years, bringing about aging) and inflammation in the body.
- My oligofrutose inulin also aids in keeping bones strong because I supply important nutrients to them, such as potassium, magnesium and manganese.
If you have never tasted me, try me. At least try me for my medicinal benefits. Remember I am like a potato. I can be prepared in the same way. However, unlike a potato, I can be eaten raw. Try me and you’ll see why I am a must-have for any meal or dietary plan.
Sources:
Encyclopedia of Foods and Their Healing Power by Dr. Pamplona-Roger. Volume I.
http://foodfacts.mercola.com/jicama.html
Seafood Chowder with Jicama
1 tablespoon unsalted butter 2 strips of turkey bacon cut into medium sized pieces ½ green bell pepper, and diced 1 red or yellow bell pepper 1 serrano pepper, seeds and rib removed and diced ½ cup chopped onion ¼ cup chopped garlic ½ cup chopped celery ¼ cup bourbon 1 cup dry white wine | 4 cups chicken stock Kernels from 3 small ears of corn 2 pounds of skinless haddock or cod fillet, bones removed, lightly seasoned with salt & pepper cut into chunks 2 ripe medium tomatoes, peeled, seeded, and chopped 2 teaspoons salt 2 teaspoons fresh lime juice 2 tablespoons chopped fresh cilantro 2 cups cubed jicama 2 teaspoon arrowroot powder |
Melt butter in a large skillet over high heat. Add turkey and sauté for 1 minute.
Add the peppers, onions, and celery. Cook for another 3 minutes, stirring frequently.
Pour in the bourbon, scraping up any bits from the bottom to deglaze the pan.
Add the wine and simmer until the liquid is reduced by one-third, 3 to 5 minutes.
Add the stock and bring to a boil. Add the jicama and cook for 4 minutes. Add the corn and reduce the heat to medium, and simmer for 3 minutes.
Add the fish and tomatoes. Cover the pot and simmer for an additional 5 minutes. Season the chowder with salt and stir in the lime juice and cilantro.
Mix 2 teaspoon of arrowroot powder with 1 tablespoon of water until smooth. Pour the liquid into the hot sauce to thicken.
Remove chowder from the heat and allow the chowder to sit for 10 minutes (the fish will finish cooking during this time).
