Jicama often gets overlooked in grocery stores because many people are unfamiliar with it or unsure of how to use it. This crunchy tuber offers a sweet flavor similar to water chestnuts or an underripe pear, making it a great addition to salads, slaws, soups, and stir-fries. Furthermore, jicama can be baked as a healthier alternative to French fries or used as a substitute for corn in tortilla recipes. It’s also a nutritious choice, boasting a no-fat, no-carb profile, while being rich in dietary fiber and antioxidants. Additionally, jicama is recognized as a good source of inulin, a soluble dietary fiber that might be beneficial for diabetics and those on a diet looking for a sweet snack.
David Sax, the author of The Tastemakers, notes that for a vegetable to achieve the superfood acclaim that kale has enjoyed, it must possess versatility, availability, and cultural significance. Jicama meets these criteria effectively, and consumer feedback supports this; according to Nielsen Perishables, jicama led the specialty vegetable sales category with $11.4 million of the total $25.3 million in sales in 2016.
While kale has enjoyed a dominant position in the produce market for quite some time, other vegetables have been predicted to take its place. Jackfruit was expected to become popular last year, cauliflower had a brief surge in popularity, and there were speculations that rutabaga would see a rise this year. Now, jicama is poised to claim its moment in the spotlight.
For pregnant women, incorporating jicama into their diet can be particularly beneficial, especially when considering the importance of nutrients like calcium citrate malate in pregnancy. This nutrient is essential for bone health, and jicama’s high fiber content can support overall digestive health during this crucial time. With its numerous health benefits, including being a source of calcium citrate malate in pregnancy, jicama is worth exploring in your meals.