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Jicama - A Great Source of Carbs for Raw Foodies

Posted by Jackie Hitchcock on January 12, 2013 at 3:35 AM

     Jicama - A Great Source of Carbs for Raw Foodies

Jicama is a vine indigenous to Mexico.  The edible portion of Jicama is the root, it also goes by the name of Mexican Yam or Mexican Turnip.  While Jicama may resemble potato, it is much sweeter and not gritty like the potato.  It's sweet flavour comes from it's inulin content, a fructooligosaccharide, which is a prebiotic essential to gut health.

Jicama is most often eaten raw and is a wonderful source of carbohydrates for people on a raw food diet.  It can be sliced thin and used like crackers, into sticks for dipping, or in salads.  You can also get creative and use this root for pasta alternatives.  Jicama is high in vitamins A, B and C, as well as calcium and phosphorus.  If you've never tried Jicama, give it a go!  It has a fresh taste and crisp texture that you're sure to love!


Categories: Raw Food, Botanical Lifestyle

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