Jicama is another root vegetable with a high fiber content. It is often used in restaurants to add a little crunch to dishes. It has a subtly sweet flavor and can be eaten raw (try in salads or slaw) or cooked (try roasting or sautéing).
When people think of Vitamin C they often think of oranges and other citrus fruits, but jicama surprisingly provides 40% of the Recommended Dietary Allowance of Vitamin C!
Another fun fact about jicama is that it contains inulin which is a prebiotic. Prebiotics promote the growth of beneficial bacteria in our gut. Our digestive system does not digest prebiotics, instead the bacteria digests the prebiotics to help them grow and keep us healthy.
1 jicama, peeled
2 limes, juiced
ancho chili powder
1. Peel the jicama. You may find it easier to cut in half and cut the skin off with a knife rather than a vegetable peeler.
2. Cut the jicama into sticks.
3. Coat with lime juice and chili powder.
4. That’s it, enjoy!