I found a lot about jicama's on the internet yesterday as I was searching the best way to peel one. For those of you who are wondering what the heck a jicama is I came across this great article explaining what it is and it's nutritional properties. Some things not mentioned in the article below was that they are also great eaten plain with a little lime juice, use in replacement for water- chestnuts, use in salads, and they are great in stir fry's.
So now you know how wonderful these little roots are, quick run get some for dinner! :)
Jicama is a semi-sweet, root vegetable often found in Mexico. Often, it's used as a replacement for potato dishes. That makes sense because it looks a lot like white potatoes!
Why not potatoes though? Although they have some nutritional value—Vitamin C (if you eat the skin), some minerals and a tiny bit of protein, white potatoes are mostly starch. Moreover, the glycemic load for potatoes is 29 out of 250 and the inflammation factor is -179 out of 50. Although, these are just numbers, essentially- potatoes spike your blood sugar and increase inflammation in the body.
Compare that to jicama with a GL of 2 and inflammation factor of 1. This means jicama doesn’t spike your blood sugar and it’s actually mildly anti-inflammatory. Not to mention, it tastes great and has all the minerals that potatoes have!
Glycemic load has recently been recognized as a more accurate factor for determining blood sugar effects, more than glycemic index.So, it's a key factor to look at if you're trying to lose weight, treat/prevent diabetes, or get on a healthier track. Jicama makes for a great replacement for white potatoes...it gives you a similar taste, texture, and nutrient value without the starchy bonus.
