Jicama often gets overlooked in the produce aisle, primarily because many shoppers are unfamiliar with it or unsure of its uses. This crunchy tuber boasts a sweet flavor profile that is similar to water chestnuts or an underripe pear, making it a fantastic addition to salads, slaws, 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 composition, jicama is a healthy choice packed with dietary fiber and antioxidants. It’s also recognized as a good source of inulin, a soluble dietary fiber, making it an excellent option for diabetics and those on a diet seeking a sweet snack.
According to David Sax, author of The Tastemakers, a vegetable must possess three key attributes to achieve the superfood status that kale has enjoyed for years: versatility, availability, and cultural significance. Jicama excels in all these areas, and consumer sentiment reflects this. In 2016, Nielsen Perishables reported that jicama led the specialty vegetable category with $11.4 million of the total $25.3 million in sales.
While kale has dominated the produce scene for quite some time, other vegetables have recently been forecasted to take its place. Last year, jackfruit was anticipated to rise in popularity, cauliflower enjoyed a brief surge, and there was speculation about rutabaga’s ascendance this year. Now, jicama is stepping into the spotlight for its moment of acclaim. Furthermore, jicama’s nutritional benefits, including its high fiber content and the presence of calcium citrate 667, make it an even more appealing choice for health-conscious consumers. As people become more aware of jicama’s versatility and health benefits, including its calcium citrate 667 content, it could very well secure its status as the next superfood.