Jicama (pronounced HEE-kah-ma) is a root vegetable that is tan-skinned with a rough exterior and white, crisp, juicy flesh on the inside. It is often round or oblong in shape.
Jicama is a tropical crop that prefers a warm, humid climate. It can be grown in temperate regions but is sensitive to frost and requires a long growing season of at least six months. It is best grown in well-drained soils with a pH of 5.5 to 6.7.
Jicama seeds typically germinate in 15-20 days.
Jicama is typically harvested when the root reaches 4 to 6 inches in diameter, which usually takes 6 to 9 months. The skin should be hard and the flesh should be crisp and juicy. The leaves and seeds of the jicama plant are also edible.
Jicama is low in calories and high in fiber, vitamin C, potassium, and other important nutrients. It is also low in sodium and has a low glycemic index, making it a good choice for people with diabetes.
Jicama is commonly used in salads, slaws, and stir-fries. It can also be cooked and used in soups and stews. In Mexico, jicama is often sliced and served with lime juice and chili powder as a snack.
Jicama is a good source of dietary fiber, which can help lower cholesterol levels and promote a healthy digestive system. It is also rich in antioxidants, which can help protect the body against disease and inflammation. Additionally, jicama is a good source of vitamin C, which can help support the immune system and promote healthy skin.
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