Fresh Jicama

タイトルまたは説明

• Pachyrhizus erosus, commonly known as Jicama, Yam Bean, Bengkuang, Ubi Sengkuang, Singkamas.
• Jicama is a crispy, sweet, edible root that resembles a turnip in physical appearance, although the plants are not related.
• The root's exterior is yellow and papery, while its inside is creamy white with a crisp texture that resembles raw potato or pear.
• The flavor is sweet and starchy, reminiscent of some apples or raw green beans. 
• Jicama is a popular ingredient used in Mexican, VIetnamese, Southeast Asian cuisines, usually eaten raw, cooked in soup or used in stir-fry dishes. 
• Jícama is high in carbohydrates in the form of dietary fiber. It is composed of ****0% water; it contains only trace amounts of protein and lipids. Its sweet flavor comes from theoligofructose inulin (also called fructo-oligosaccharide) which is a prebiotic.