Jicama is a starchy root vegetable similar to a potato or turnip. The tuberous root tastes slightly sweet, but it is low in sugar, making it a good carbohydrate choice for people with diabetes and others attempting a low-sugar diet. Originally from Mexico, the jicama is sometimes also known as a Mexican turnip or yam bean.
Although the root is safe to eat, the rest of the plant, including the beans, are toxic.
Low-carb and low-calorie: The high water content combined with low sugar and fat makes this a low-calorie food. When combined with the high fibre content, it makes for a great alternative to higher carbohydrate vegetables.
Nutrient dense: It contains a wide variety of vitamins and minerals, especially fibre and potassium. It also contains a high level of Vitamin C, which acts as an antioxidant and supports the immune system.
Supports a healthy gut: This tuber is high in a prebiotic called inulin.
Prebiotics are a type of fibre stored in our digestive system to feed probiotics, which are healthy bacteria. Keeping this balance also supports overall health and immune function.
Do you use either of these vegetables when cooking?
I haven't used Jicama but celeriac is often in my menu plans, in fact I may soon make a Smoked Haddock and Celeriac Layer Bake, you can see the recipe here
~ wishing you a happy and peaceful day ~
You will find a variety of articles and recipe ideas within this blog, not all may be suitable for you. Always take account of your personal circumstances, needs, illnesses and medication you may be taking. Any allergies, or underlying health issues must always be taken into account. If you are a diabetic (more about this here) and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter. If you have any concerns about your health it is always advisable to consult your Doctor or health care team.
All the best Jan
Me gustaria probarlas. Te mando un beso.
ReplyDelete...they are new for me.
ReplyDeleteI have never had either of them, I don't think I've even seen then in the stores around here. Now I'm going to have to look!
ReplyDelete2 vegetables i am not familiar with....and i have never used them in a meal. i may look in to that!!! pretty autumn flowers!!
ReplyDeleteLove jicama, can't find them here. Ate lots of them when I was a kid.
ReplyDeleteFascinating information, Jan! Thank you!
ReplyDeleteI am not familiar with either of these foods!!
ReplyDeleteI have known about celeriac but never tried it, never heard of jicama before, I don't think we get that here.
ReplyDeleteI know celeriac, but I don't know jicama!
ReplyDeleteThanks for the info!!!
Have a lovely weekend – hugs, Elke
I haven't heard of it Jan. A new one on me.
ReplyDeleteJicama is a great veggie. More people should try it.
ReplyDeleteThose two veggies have never crossed our plates as we're not familiar with them.
ReplyDeleteDon't use either one ~ great info ~ Hugs ^_^
ReplyDeleteDear Jan!
ReplyDeleteI love celery. I plant a lot of it. This year, the plants in the vegetable garden grew huge. Wishing you a lovely Sunday.
I have never had any of them. Thanks for sharing.
ReplyDeleteI really should try these, thanks Jan! Pretty flowers too with lovely sentiments. I wish you the same. All the best, Denise.
ReplyDeleteI've eaten jicama, but I don't think I've tried the other one yet! Thanks for the info.
ReplyDeleteI've used celeriac but not jicama. I can get celeriac from veg man, but not sure I'd be able to find jicama. Seems worth trying though.
ReplyDeleteI really like Jicama. Can't find them here where I live though.
ReplyDeleteI enjoyed jicama years ago in Mexico, I should have it more often.-Christine cmlk79.blogspot.com
ReplyDeleteBoth are new to me! Thanks for the information Jan!
ReplyDeleteHave a happy weekend.
I used jicama in a salad recently, but boy was it hard to peel and cut!
ReplyDeleteI've never had either one!
ReplyDeleteWorth a try! Thank you
ReplyDeleteMay
I had not heard of Jicama before, although I am familiar with celariac. Unfortunately neither have been used in my cooking yet.
ReplyDeleteI had never heard of these. As an FYI, I have been reading about the origins of Halloween, and they carved turnips to make lanterns. They then went door to door, "begging" (souling) for soul cakes. I found a UK website that had a soul cake recipe from 1604, that she had updated to UK English measurements. I then used a conversion website, to convert UK English (grams) to US English (cups), for the recipe. The original soul cake recipe is similar to a shortbread cookie recipe. :-)
ReplyDeleteWe once used celeriac for a sort of cottage pie recipe my wife found out somewhere. Pure nightmare to cut it, then mash it. Not sure I had any since.
ReplyDeleteREPLY TO
ReplyDeleteAnne (cornucopia) who said ...
I had never heard of these. As an FYI, I have been reading about the origins of Halloween, and they carved turnips to make lanterns. They then went door to door, "begging" (souling) for soul cakes. I found a UK website that had a soul cake recipe from 1604, that she had updated to UK English measurements. I then used a conversion website, to convert UK English (grams) to US English (cups), for the recipe. The original soul cake recipe is similar to a shortbread cookie recipe. :-)
Hello Anne and many thanks for your comment and the information about soul cakes...quite fascinating :)
This site also gives interesting information:-
https://60secondrecipe.com/recipe-for-soul-cakes/
Halloween will soon be here, the days whizz by!
Wishing you a good week ahead.
All the best Jan
I have not tried these, they look kind of familiar, like I may have seen them before but didn't know what they were.
ReplyDelete