Let Me to Introduce to: Jicama

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.

Nutritional content

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:

• Strawberries, sliced

• Blueberries

• Coconut water with bits of coconut

• Sliced jicama

• Pomegranate arils

• Mint or microgreen cilantro

• Mango cubes

• Kiwi slices

Place in a bowl, grab a spoon, and enjoy!