I don’t always desire crunch, but when I do, I prefer jicama.
First, I need to get something off my chest. I hate the word underrated. Brace yourself for a quick and random vent session. This player is underrated, that food is underrated. Ughh. Who’s rating these items? Judging yes, rating, not really.
Instead, let’s start using the word underappreciated. When it comes to not getting enough love, jicama fits the bill. With a plethora of health benefits, a remarkably sweet, juicy snap and a snack satisfaction percentage that consistently ranks in the top 3 worldwide (I made that stat up), how is this root veggie not in refrigerators across the country?
Unlike its distant cousins, the carrot and the beet (celebrated for their bright colors), jicama has been discriminated against (not really) for decades. Jicama’s awkward whiteness doesn’t represent a lack of nutrition. Livestrong.com suggests vitamin C doesn’t have to come in the color orange.
Jicama is an excellent source of vitamin C. A 100-gram serving boasts 20 mg of this nutrient, or 34 percent of the daily recommended value. Vitamin C is a crucial component of a healthy diet. It promotes eye health and can improve the quality of your skin, and the antioxidants in vitamin C may help reduce occurrences of certain cancers. Vitamin C also acts as a natural antihistamine, and can also help boost your immune system.
I can predict your response. You already get plenty of Vitamin C in your fancy kale smoothie, right? Perhaps you’re a citrus fruit junkie, and you require a higher level of inspiration.
Some folks are motivated by positive reinforcement; some are motivated by fear. I’ll try both on you and cover my bases. You’re beautiful, but you’re going to get wrinkles. From the New York Daily News:
This slightly sweet and crunchy root vegetable may lack the marketing budgets of acai and coconut juice, but it acts as a prebiotic to promote “friendly” bacteria in the gut. Plus it may boost collagen and fight wrinkles.
In addition to wanting that smooth childlike skin, you may also desire to shed a pound or two. Who am I to call you shallow? After all, I’m the 38 year old dude who posted a shirtless selfie. I’m not sure which is more embarrassing, that notion or the fact that I typed the word selfie. Is it a real word if it’s not recognized by spell check? I digress. You know how I feel about counting calories, but I respect that you might be scientific about your approach to body fat loss. There is good news for you from nutrition-and-you.com:
Jicama is one of the very low calorie root vegetables; carrying only 35 calories per 100 g. However, its high quality phyto-nutrition profile comprises of dietary fiber, and anti-oxidants, in addition to small proportions of minerals, and vitamins.
Hopefully you’re convinced. If you’ve never sampled jicama before, don’t be intimidated. It is delicious all on its own. For a substantial snack, pair it with its friends. Slice it up with some red onion and yellow and green bell peppers. Sprinkle with sea salt, black pepper and squeeze the juice of ½ a lime over the top. Finally, drizzle the whole thing with olive oil.
I have an idea. Let’s meet in Mexico, start an organic jicama farm and trumpet the veggie as the next super food. We’ll be stacking pesos in no time.
See you there,
Kap
Lisa (@laweez) says
I’m in! 🙂
Gabe Kapler says
Nice.
Melissa says
Awesome post on the benefits of Jicama! 1 small jicama has as much fiber as 8 cups of oatmeal and as much vitamin c as 3 oranges! Jicama has 1/2 the calories and carbs of a potato! http://www.jicachips.com
Gabe Kapler says
Stats. Love it, Melissa.
Ed H says
Jicama is great in a stir fry. It crunches and tastes like water chestnuts. Funny timing of this post. I sent my wife to whole foods for some milk. She asked if I wanted anything else and I said “yeah, pick up a Jicama, there right by the front door”…. Doh, they were out of it!
Gabe Kapler says
Don’t get me started on water chestnuts, Ed.
RC says
I grew up on it and look ten years younger! Well, not ten hehe, but it was a refreshing delicious snack (with lime, salt & chile powder -Tajín) or shredded over greens makes it a great salad. It’s filling & gets rid of thirst. Now that I know what wrote here about it Gabe, why don’t I have it in my fridge on a regular basis?? Well…I will change that! Gracias 🙂
Gabe Kapler says
The word “Taijin” genuinely makes me happy. Thanks, RC.
J.R says
Hi Gabe, I am new to your site and find this very informative… I appreciate what you do.. What’s up with the Bo Sox… Lol
Gabe Kapler says
Thanks for joining us, J.R.
If you back and read through past posts, you’ll find plenty of Sox references. Enjoy.
Kap
Bob Mac says
They need you back Kap, Center field all day. Between absolutely no run support and Jr. is horrible at the plate, I think you most certainly would be welcomed back. I think Papi would like some jicama as a seventh ining stretch snack. Maybe if the pitchers were aware of it a couple years ago there wouldn’t have been the fried chicken and beer fiasco! We need you back Kap!
Brian says
Kid you not, I went to my office’s cafeteria after reading your article and was trying to tell myself to remember to look up jicama later on this evening when I plan to go grocery shopping. I decide on the salad bar with some salmon added, and as I’m throwing in some radishes (a recent article of yours), I see these rectangular strips of water chestnut-looking items…JICAMA!
I don’t recall ever seeing these there…are they just now in season or was I just oblivious until after reading today’s article?! Regardless, they’re a delicious addition to my daily salads. You’re directly responsible for the two recent additions (radishes) to my lunchtime spectacle of satiation and nutrition! Thanks as always, Gabe…
Gabe Kapler says
And that, Brian, is why I’m continually inspired to post. Much appreciated.
Kyle says
Gabe,
As a former minor league baseball player and full time executive/father I can’t tell you how much I enjoy reading this blog. My diet the last few years has been awful filled with crap foods and living on energy drinks to get me through the day. After reading close to every blog you have it has given me some hope and inspiration. I look forward to all future posts.
Thank you!
Gabe Kapler says
Whoa. I’m floored. What a compliment. Thanks, Kyle.
Kenny says
Never even heard of the word “jicama”.
Now I have.Will look into. . Knowledge is King. Much thanks
Gabe Kapler says
Wait until you taste it, Kenny. So simple. So good.
Ed H says
Just noticed you failed to post the pronunciation 🙂 . Hick-imma or hee-kimma?
Brian says
HEE-kah-ma
B.J. says
Thanks Gabe! Definitely going to add this to the regimen.
Oh…typing “selfie” should be embarrassing on every level. I am now embarrassed that I wrote this.
Bryan says
I’m new to your blog, but have been reading past posts over the last couple of days. I’m thoroughly enjoying not only the incredible amount of information, but also your style of writing to make us readers feel like we can do/try anything you suggest! Oh, also, I’m always starving at work, so I’ll definitely be picking up some Jicama this weekend to start bringing with me as a snack.
Thanks for the great blog!
Gabe Kapler says
Awesome, Bryan. Thanks very much for the feedback. Stay in touch, please.
Kap
Stu says
You have convinced me, Kap. On the shopping list for today. I’ll post picture and reviews, including from my vegetarian daughter.
Gabe Kapler says
Looking forward, Stu.
Stu says
Two thumbs up, Kap! My daughter days it tastes like a pear but crunches like a radish. Julienned some fresh and ate it with cantelope and yogurt for a fresh summer breakfast. (Forgot the food porn pocture.) Stir frying the rest for dinner tomorrow.
lien says
love jicama 🙂