Jicama (Pachyrhizus erosus), its benefits and uses?

 


Jicama (Pachyrhizus erosus)

When we talk about tubers, what comes to mind is potatoes or sweet potatoes. However, there are also other tubers that can be eaten with excellent properties and nutritional value. One of these tubers is jicama. It is also known as Pelenga and originates from the Mexican peninsula. Its characteristic is its white color and sweet taste. The texture is crunchy enough to sink in between the sweet potato and apple. Like potatoes, it is quite a versatile food product, as it can be eaten raw and in salads, cooked similarly to potatoes, and as a snack. Its scientific name is Pachyrhizus erosus.

In this article we will tell you all the characteristics, characteristics and cultivation of jicama.

Main feature

Jicama plants are related to beans. It is a type of tuber that varies in size and weight. They usually weigh between 1 and 5 pounds and can reach 50 pounds in some places. The shape is oval and the skin is rough brown. The shape is very similar to potatoes. The flesh is juicy and crispy in texture and white in color. When natural, the texture is very similar to raw potatoes. The difference is, the texture is crisper and juicier.

The taste can be compared to an apple and is slightly sweet. The name jicama means watery root. It has other common names depending on where we are. Among these names we find pelenga, sweet radish, Mexican radish and Mexican potato.

There are different types of jicama and are sold separately on the market according to their characteristics. These are the two types of jicama that exist:

Water jicama: This is a type of jicama that consumers like. This is what you will mostly find on the market. The roots are rounder and the sap is clearer.

Milk jicama: Different from water jicama because its shape is more elongated and its juice is milky whitish in color, hence the name.

The edible part of this plant is the root. Can be consumed like other fruit or vegetables. It is a seasonal crop throughout the year, although the best time to sow is from December to June in the Northern Hemisphere. This plant has adapted better to growing in hot and dry climates. This makes it a fairly easy plant to grow as it doesn't require too much care. Specimens planted in summer produce tastier jicama, although they are slightly smaller in size.

Nutritional Properties of Jicama

As already mentioned, it is a quite versatile vegetable in cooking with excellent nutritional content. These tubers contain vitamins and minerals that are important for health. Additionally, it has a high fiber content and several amino acids.

Among the vitamins with the highest concentration we have vitamin C, group B and vitamin E. On the other hand we have minerals such as copper and potassium and some amino acids such as histidine, valine, threonine, isoleucine and lysine.

Some people have noted certain downsides to eating these tubers. Like many other fruits and vegetables, jicama can be a source of bacterial contamination. This does not mean that problems occur frequently. The fact that it is contaminated by bacteria is very rare. However, the bacteria that most often attacks jicama is shigellosis. This bacteria usually goes away on its own after one to two weeks. This causes jicama to always be purchased from trusted places that are washed and stored properly.

The same thing can happen to potatoes in general. If not stored properly, the tubers can become poisonous. If the preservation and cleanliness method is correct, then there is no need to worry.

Benefits of Jicama for Health

It is a tuber that not only has very positive nutritional content, but also offers a variety of unique health benefits. Let's analyze what these advantages are:

Prebiotic Fiber: This tuber has large amounts of prebiotic fiber despite being a root vegetable. Despite the properties of Pelenga, we note that it is a product low in starch, sugar and carbohydrates. We should not compare it with other root vegetables such as potatoes, turnips, turnips and rutabaga. With just one cup of jicama per day we can get 25% of our daily needs.

It has a prebiotic carbohydrate known as oligofructose inulin. These carbohydrates cannot be digested in the stomach so they are fermented in the intestines. This is beneficial for the digestive organs and the body in general. This bald hydrate known as inulin is beneficial for the good bacteria that live in our digestive tract.

Because it is low in sugar, it supports blood sugar control and weight loss. It is a high fiber vegetable with a low glycemic index. This makes it an excellent food for anyone who needs to balance blood sugar levels. Very suitable for patients who suffer from diabetes or want to lose weight. This is one of the best weapons for a low-calorie diet because it reduces the carbohydrate content but helps to stay full without having to starve or increase the calories consumed.

Helps strengthen immune function. Since most of the immune system is located in the digestive tract, these tubers help balance the bacteria found in the gut.

Heart Health Benefits: Like other vegetables, jicama is rich in water and nutrients. Inulin has been linked by many studies to improving heart health and lowering cholesterol levels naturally.

Hopefully with this information you can find out more about jicama and its benefits.

Popular posts from this blog

Should you drink raw milk?

Image
In America, health authorities warn against consuming raw milk because of bird flu. In many countries, there are strict regulations regarding the distribution of raw milk. However, some people consider raw milk to be very healthy. Cleaner skin, strengthened immune system, better digestion. Raw milk from cows, sheep or goats is often touted as a superfood on social networks. In contrast to heated milk, this milk must contain more nutrients, among other things. Therefore, some influencers advise pregnant women to drink raw milk - contrary to all medical recommendations. Is raw milk actually that much healthier than “conventional” milk? What exactly is raw milk? Milk sold in supermarkets is usually heat treated to kill pathogens. This also makes breast milk last longer. Shelf life varies depending on the type of heating process. The milk is heated to about 75 degrees Celsius for 15 to 30 seconds. This kills pathogenic microorganisms and the milk can last up to ten days. By increasing the
Read more

Benefits of Vitamin E For Health

Image
Vitamin E: Top grade antioxidant For years, vitamin E has been hailed as a top-class anti-aging vitamin. It makes you beautiful and fertile and, it is said, also offers excellent protection against heart attacks, strokes, cancer and Alzheimer's. After people dutifully swallowed high doses of vitamin E pills for years, it has now been announced that while vitamin E is not effective, it can also increase the risk of stroke and even premature death. Now what is true? Vitamin E and its effects Vitamin E is not just one substance, but refers to a whole family of powerful antioxidants. These include, for example: B. tocopherols and tocotrienols. Alpha-tocopherol has been well researched. Although tocotrienols were considered the most effective form of vitamin E, it has now been discovered that tocotrienols can be 40 times more effective in terms of their antioxidant effects. To date, the vitamin E family has 16 members, each of which has different levels of antioxidant activity. The task
Read more

Benefits of Lo Han Guo fruit for health

Image
Lo Han Guo, a fruit from southern China, can relieve sugar addiction. The natural sweetener it contains is 500 times sweeter than sugar, but does not have dangerous side effects. Luo Han Guo is not only a good sugar substitute, but also an old remedy for diabetes, colds, lung diseases, and digestive problems. This fruit came to the United States in the early 20th century. The seeds, purchased from a Chinese shop in San Francisco, were included in the general botanical description of the variety in 1941. The development of Luo Han Guo products in China has continued to progress since then, with the development of concentrated extracts playing a very important role. Cultivation and marketing Luo Han Guo is mostly grown in southern China, especially in Guangxi Province, with the largest amount of production coming from the Guilin Mountains. Steep mountains provide shade and are often surrounded by mist, protecting plants from excessive sunlight. However, the climate in this southern provi
Read more