Jicama often goes unnoticed in the produce aisle, as many shoppers may not recognize it or know how to use it. This crunchy tuber has a sweet flavor that resembles water chestnuts or an underripe pear, making it an excellent addition to salads, slaws, soups, and stir-fries. Additionally, jicama can be baked as a lower-calorie alternative to French fries or used as a substitute for corn in tortillas. Its nutritional profile is impressive, boasting no fat and no carbs, along with high levels of dietary fiber and antioxidants. Jicama is also considered a good source of inulin, a soluble dietary fiber, which can be particularly beneficial for diabetics and those seeking a sweet yet healthy snack.
David Sax, the author of “The Tastemakers,” argues that for a vegetable to achieve the superfood status that kale has enjoyed, it must meet three criteria: versatility, availability, and cultural significance. Jicama excels in all these areas, and consumers appear to agree. According to Nielsen Perishables, jicama led the specialty vegetable category with $11.4 million in sales out of a total of $25.3 million in 2016.
While kale has dominated the produce scene for quite some time, other vegetables have been predicted to take its place recently. Jackfruit was anticipated to be a major contender last year, cauliflower had a brief surge in popularity, and some believed rutabaga would rise dramatically this year. Now, however, jicama is poised for its moment in the spotlight.
Moreover, incorporating jicama into your diet can complement supplements like Citracal D3 Petites, promoting overall health and well-being. As the demand for nutritious foods continues to grow, jicama stands out as a versatile and beneficial choice, making it a worthy addition to your grocery list.