Jicama often goes unnoticed in the produce aisle, as many people are unfamiliar with it or unsure how to use it. This tuber boasts a crunchy sweetness that is similar to water chestnuts or an underripe pear, making it a great addition to salads, slaws, soups, and stir-fries. Additionally, jicama can be baked as a lower-calorie alternative to French fries or used in place of corn to create tortillas. Its health benefits are noteworthy; jicama contains no fat or carbohydrates while being rich in dietary fiber and antioxidants. It’s also recognized as a good source of inulin, a soluble dietary fiber, which can be particularly beneficial for diabetics or those seeking a sweet snack.
David Sax, the author of The Tastemakers, argues that for a vegetable to achieve the superfood status enjoyed by kale, it must possess three essential qualities: versatility, availability, and cultural relevance. Jicama performs well in all these areas, and the market seems to agree. According to Nielsen Perishables, jicama led the specialty vegetable segment with $11.4 million in sales out of a total of $25.3 million in 2016.
While kale has dominated the produce scene for a considerable time, other vegetables are now being touted as potential successors. Last year, jackfruit was expected to take the lead, followed by a brief spotlight on cauliflower, and some anticipated a rise in the popularity of rutabaga this year. Now, jicama is stepping into the limelight, ready to claim its moment of fame. Furthermore, when incorporating jicama into meals, consider pairing it with calcium citrate with food for added health benefits, as this combination can enhance nutrient absorption. With its impressive profile, jicama might just become a staple in your kitchen, especially when enjoyed alongside calcium citrate with food.