A humble root vegetable known as jícama has maintained its place as a staple in Mexican cuisine, offering both nutritional benefits and culinary versatility, according to recent reports.
Origins and Cultivation
Derived from the Nahuatl word “xicamatl,” meaning “a root that’s eaten raw and is very sweet,” jícama has been cultivated since pre-Hispanic times as part of the traditional milpa agricultural system, where it served multiple purposes including supporting nearby crops and acting as a natural pesticide.
Culinary Uses
The crunchy, water-rich vegetable remains a popular street food throughout Mexico, commonly served in cups with lime juice, salt, and chile piquín. Another popular preparation is “jicaletas” – large slices of jícama served on wooden sticks similar to popsicles, often topped with chamoy, mayonnaise, cheese, and chile.
Nutritional Benefits
Nutritionally, jícama consists of 87-90% water, with the remaining portion containing valuable minerals, vitamins, protein, fiber, and carbohydrates. It’s particularly rich in:
- Potassium
- Calcium
- Magnesium
- Vitamins C, E, and B complex
- Selenium
- Beta-carotene
The root also contains inulin, a prebiotic carbohydrate that supports digestive health and helps regulate blood sugar levels.
Contemporary Uses
Beyond traditional preparations, jícama has found its way into contemporary Mexican cuisine in various forms, including:
- As a low-carb tortilla alternative for tacos
- An ingredient in salads, ceviches, and aguachiles
- A healthier substitute for potato fries and chips
While the plant produces green pods that are toxic, only the root is consumed, making jícama a safe and nutritious addition to the Mexican diet, with some studies suggesting it may help prevent osteoporosis and type 2 diabetes.
Read more about jícama on the Mexico News Daily website.
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