Also known as Mexican yam bean, Mexican turnip, Mexican potato, or Chinese Potato. It's a juicy, sweet, and nutty tuber with a distinct crunch.
Jicama's flavour is best described as a savory apple. It is most commonly enjoyed raw, but you can cook jicama, too. Its white flesh stays crisp when cooked briefly. You need to peel a jicama’s thick, papery skin, but with a chef’s knife rather than a peeler.
Jicama is high in carbohydrates in the form of dietary fiber. It is composed of 86–90% water; it contains only trace amounts of protein and lipids. Its sweet flavor comes from the oligofructose inulin (also called fructo-oligosaccharide) which is a prebiotic. Jícama is very low in saturated fat, cholesterol, and sodium. It is also a good source of vitamin C.
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Organic , Vegan/Dairy Free