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.
A year from now when you dine out, you’ll be seeing just how many calories you’re ordering up with that muffin, salad or drink, thanks to the just released final FDA guidance for menu labeling. If you live in places like New York, Philadelphia, Seattle and California, you already see this information, but these new rules – part of the Affordable Health Care Act – are the first national standards for menu labeling.
The requirements mean that any restaurant, concession stand, bakery or other eating venue with 20 or more locations will need to post calorie counts on their menu. Other nutrient information, such as saturated fat, carbohydrates, fiber and protein, will need to be available upon request.
Some national restaurants have already started to do this. Enforcement for everyone begins in May 2016.
This is an important tool for cancer prevention because Americans eat at least one-third of their meals away from home – usually with more calories than meals at home. With eleven cancers now linked to obesity, this information can help Americans choose healthy, moderate calorie meals more often and help prevent over 130,000 cases of cancer every year in the US. Continue reading
If you ate a bagel for breakfast this morning, you’ve already had a big chunk of the maximum amount of sodium you should have for the day. Going beyond that amount is pretty common though. According to a government report earlier this year, nine of ten adults consume more than the recommended amount of dietary sodium – 2,300 milligrams of sodium, which is about one teaspoon.
One of AICR’s recommendations for cancer prevention is to limit how much salt and salty foods you eat. Our report last week found that salt preserved foods commonly eaten in Asia link to increased risk of stomach cancer and although those foods aren’t a staple in the US, Americans’ salt-loving habits lead to other health problems like high blood pressure and increased risk for heart disease and stroke.
A small part of that is the salt you add at the table. Most of your sodium comes from salt already added to foods that you buy.