This is the 10th installment of our alkaline foods series where we feature a food from A-Z, sharing the benefits of the food along with suggested recipes to try!
J is for Jicama
Jicama is a large, bulbous root vegetable. The rough brown skin should be peeled before eating or cooking, leaving only the white crunchy flesh. The flavor is slightly sweet and a little nutty, and jicama can be served both raw and cooked.
Jicama is low calorie and fat-free, rich in vitamin C and an excellent source of dietary and soluble fiber. It also contains folic acid, beta-carotene, minerals magnesium, copper, iron and manganese, and valuable B-complex vitamins such as riboflavin, pyridoxine, pantothenic acid and thiamin.
Jicama promotes health in many ways. It:
- Has anti-oxidant properties that help the body scavenge for harmful free radicals
- Acts as an anti-inflammatory
- Offers protection from cancers and viruses
- Helps control cholesterol levels and reduces the risk of heart problems
- Strengthens capillaries and may lower the incidences or severity of bruising
- Lowers homocysteine levels
Jicama recipes to try:
- Spicy Broccoli-Jicama Salad with Red Bell Pepper and Black Sesame Seeds
- Jicama Slaw
- Clean Eating Jicama Hash Browns
- Mexican Jicama Snack
- Spicy Jicama Pear Carrot Juice