Love a bit of crunch? Have you tried Jicama?
It is native to Mexico and a starchy root vegetable in the turnip family. Now, the roots may be toxic but the rest of the plant, I assure you, is edible. I just suggest peeling the brown part off. In March it comes into season and is a great vegetable to add to your diet. With a satisfying crunch, all natural sweetness, and a refreshing aftertaste — can you ask for a better combination?
Not to mention, it is also full of nutrients, minerals, vitamins, antioxidants, and prebiotic fiber. Great for diabetes, celiac disease, cancer, and cardiac diseases.
A single 100 g serving of raw jicama contains: A whopping 38 calories
8.82 g of carbohydrates
1.80 g of sugar
0.09 g of fat
0.72 g of protein
4.90 g of fiber
150 mg of potassium
12 mg of calcium
20.20 mg of vitamin C
Brought to you by Food Facts: https://www.medicalnewstoday.com/articles/324241
I use Jicama in California rolls and poke bowls to add texture and sweetness. Recently, I added it to nature’s cereal, and I am very pleased with the result. Give it a try!
My version of nature’s cereal:
Coconut water with bits of coconut
Mint or microgreen cilantro
Place in a bowl, grab a spoon, and enjoy!