Today’s Health-e-Recipe pairs crunchy and sweet jicama with a fruity salsa. Jicama is a root vegetable, also know as a Mexican turnip. You can find it in the produce section usually near other root veggies like turnips and beets. It packs 6 grams of cancer-fighting fiber for less than 50 calories. Jicama makes a great addition to your vegetable platter raw, but can also be cooked.
Here’s more information about jicama from our nutrition advisor, Karen Collins, MS, RDN, CDN, FAND.
Q: How do you prepare jicama?
A: Jicama (hee-kah-mah) is a root vegetable that looks like a cross between a turnip and a potato. You can peel it, slice it into strips and serve it raw in salads or with a low fat dip. You can also cook it by steaming, stir-frying, or oven roasting. Jicamas have a mild flavor and crunchy texture.
You should choose smaller ones because they’re less woody. They should be free of bruises. A whole cup of raw jicama contains only about 50 calories. They are an excellent source of vitamin C and a good source of dietary fiber.