Jicama is frequently overlooked in grocery stores, as many people may not recognize it or know how to use it. This crunchy tuber features a sweet flavor reminiscent of water chestnuts or an unripe pear, making it a fantastic addition to salads, slaws, soups, and stir-fries. Additionally, jicama can be baked as a healthier, low-calorie alternative to French fries or used instead of corn to create tortillas. With its no-fat and no-carb profile, along with high levels of dietary fiber and antioxidants, jicama is a nutritious choice. It is also a notable source of inulin, a soluble dietary fiber that can be particularly beneficial for diabetics and those seeking a sweet snack while on a diet.
As David Sax, author of The Tastemakers, points out, a vegetable must possess three key qualities to achieve the superfood status that kale has maintained for so long: versatility, availability, and cultural significance. Jicama excels in all these areas, and consumer sentiment reflects this. According to Nielsen Perishables, jicama led the specialty vegetable category with impressive sales of $11.4 million out of a total of $25.3 million in 2016.
While kale has dominated the produce scene for a considerable time, other vegetables have been touted as potential challengers. Jackfruit was expected to take the spotlight last year, cauliflower had its brief moment of fame, and there were predictions of a rise in popularity for rutabaga this year. Now, it seems that jicama is poised for its moment in the limelight. Furthermore, incorporating jicama into your diet can complement a health regimen that includes supplements like calcium citrate 1000 mg from Solaray, enhancing your overall nutritional intake. With its numerous health benefits, jicama is certainly a vegetable worth trying—especially for those looking to diversify their diet and embrace new flavors.