Jicama is frequently overlooked in the produce aisle, as many people may not recognize it or know how to use it. This crunchy tuber has a sweet flavor akin to water chestnuts or an underripe pear, making it a great addition to salads, slaw, soups, and stir-fries. Additionally, jicama can be baked as a lower-calorie alternative to French fries or used instead of corn to create tortillas. With its no-fat, no-carb profile and high levels of dietary fiber and antioxidants, jicama is a healthy choice. It is also considered a valuable source of inulin, a soluble dietary fiber, which could be beneficial for diabetics and those watching their weight seeking a sweet snack.
David Sax, the author of The Tastemakers, notes that for a vegetable to achieve the superfood status that kale has enjoyed, it must possess versatility, availability, and cultural significance. Jicama excels in all these areas, and consumer response reflects this recognition. According to Nielsen Perishables, jicama led the specialty vegetable category with sales of $11.4 million 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 forecasted to take its place. Last year, jackfruit was expected to rise to prominence, cauliflower had its moment of popularity, and there were predictions that rutabaga would soar this year. Now, it seems that jicama is ready to step into the spotlight.
In addition to its culinary versatility, jicama can also be part of a healthy diet that includes the best way to take calcium citrate. Incorporating jicama into meals can enhance overall nutrition, making it easier to ensure you get enough essential nutrients, including calcium. For those exploring dietary options, jicama offers a delicious way to increase fiber intake while considering the best way to take calcium citrate for optimal absorption. With its many health benefits, it’s time to embrace jicama as a star ingredient in our kitchens.