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    You really can’t judge a book by its cover. Just think about jicama. The root vegetable looks a lot like a potato, but the texture couldn’t be more different. And the jicama taste is light and refreshing… almost like a mild fruit flavor. If you’re looking for jicama recipes, you’ve come to the right place.

    The skin of jicama is dry and thin. Unlike with a potato, the skin is pretty easy to peel off. Once it’s gone, you’ll see the white, starchy inner part. It’s sort of akin to the water chestnut. You can slice jicama, eat it raw, or add it to a salad. Plus, it’s great with a squeeze of lime juice over it. Lots of people sprinkle chili powder over it, but you can also get creative with turmeric or cumin powder.

    What is jicama? How is this root vegetable used, and how does jicama taste? Learn all about this healthy lectin-free food and discover some jicama recipes here.

    What Is Jicama? How Does This Root Vegetable Stack Up When It Comes To Nutritional Value?

    The jicama originated in Mexico. Now it is grown in other parts of the world as well, but it must be farmed in warmer climates. The taste of jicama is sort of nutty and maybe even a little sweet. And the crunch can’t be beaten. You might think of it as having the texture of an uncooked potato with the flavor of a pear.

    Jicama is a great addition to your lectin-light diet as it has a lot of nutritional value. Just look at all of the vitamins and minerals contained in this simple veggie:

    • Vitamin A
    • Vitamin C
    • jicama taste | Gundry MDVitamin E
    • Vitamin K
    • Calcium
    • Niacin
    • Folate
    • Iron
    • Magnesium
    • Potassium
    • Zinc
    • Copper
    • Manganese1

    Now, you may have come across jicama by these other names: Chinese turnip, yam bean, Mexican potato, or even Mexican water chestnut. Not only is jicama full of the important vitamins and minerals listed above, but it’s also a great source of dietary fiber.

    This root veggie is pretty low in calories (only 46 calories per cup). Also, it’s high in fiber and water, making it a weight loss-friendly food. Just one cup of sliced jicama contains 5.9 grams of dietary fiber — that’s 24% of your recommended daily value.2

    What Does Jicama Taste And Feel Like? This Versatile Root Vegetable Can Be Crunchy Or Soft (Like A Sweet Potato)

    When it comes to what jicama tastes like, think of it this way: a mellow, subtle sweetness. There’s also a nutty quality to the taste. As far as the texture is concerned, it’s like a perfectly crisp apple or more savory pear. It’s perfect for brightening up any fresh salad.

    You can also wash and eat the peel, but it’s quite woody, fibrous, and chewy. For many, it’s too tough to eat the peel, so they get rid of it.

    If you decide to boil or cook your jicama, it can get soft and work well as an alternative to comforting french fries or warming sweet potato fries. Stay tuned for a great jicama fries recipe.

    jicama snack | Gundry MDWhy Should You Eat More Jicama Instead Of Potatoes? Lectin Content of Potatoes vs Jicama

    More good news: Jicama happens to be a resistant starch. Resistant starches are great foods to add to your diet because of their prebiotic properties.

    Resistant starches are a class of dietary carbohydrates that resist degradation in your small intestine. The microbes in your colon metabolize them. When they’re fermented in your gut, they become short-chain fatty acids that can benefit your gut health.3

    Short-chain fatty acids can be used as fuel to feed your good gut bugs. Other great resistant starches are green bananas, parsnips, turnips, celery root, and Jerusalem artichokes. Unripe fruits such as green mangoes and papayas are great resistant starches too.

    One way to utilize the crunchy jicama (and some of the sturdier resistant starches) is to use a spiralizer. This handy kitchen tool can turn your favorite resistant starches and veggies into noodles.

    Note: Unlike the potato, jicama is not a nightshade vegetable. Nightshades are full of dangerous lectins and can cause all kinds of digestive discomfort.4 So, if you’re looking for a potato, substitute, jicama should be your new go-to.

    Try This Delicious Jicama French Fry Recipe: All You Need Is Salt And Pepper For Added Flavor

    jicama fries | Gundry MD

    Now, are you ready to get creative with jicama? Here’s a great recipe for oven-baked jicama french fries. Season with a little pepper, sea salt, and savory turmeric. With a cool avo dip on the side, these jicama fries are a perfect snack — just in time for summer.

    What You’ll Need:

    • 1 jicama, peeled, sliced (¼” thick)
    • 1 Tbsp avocado oil or olive oil
    • 1/2 tsp powdered garlic
    • 1/2 tsp powdered onion
    • 1/2 tsp turmeric
    • 1/2 tsp sea salt
    • 1/4 tsp pepper

    What To Do:

    1. Preheat your oven to 415°F.
    2. Throw your sliced jicama in a big bowl. Toss with avocado oil or olive oil, powdered garlic, powdered onion, turmeric, sea salt, and pepper.
    3. Line a baking sheet with parchment paper. Space out your spice-dusted fries on the baking sheet. Don’t let them touch on the sheet, they’ll produce too much steam and end up soggy.
    4. Bake for 20 — 25 minutes. Flip the fries and bake for another 20 minutes or until golden brown. You’ll want them to be crispy on the outside and soft on the inside.
    5. Remove your jicama fries from the oven and enjoy!

    For an added treat, serve your jicama fries with Dr. Gundry’s guacamole.

    Serve Crunchy Jicama French Fries With Dr. Gundry’s Tasty Guacamole For Dipping

    jicama recipes | Gundry MDWhat You’ll Need:

    • 1 avocado
    • 2 Tbsp red onion, finely chopped
    • 2 tsp cilantro, finely chopped
    • 2 Tbsp fresh lemon juice
    • 2 pinches of sea salt

    What To Do:

    1. Spoon the avocado into a bowl. Toss in your onion, cilantro, lemon juice, and salt.
    2. Smash with a fork until it reaches the desired texture and consistency.

    This snack is filling and so low in calories — so enjoy it. Serve it to your friends and family, too. They’ll love how reminiscent of french fries this snack is and how good the jicama tastes.

    Prefer Jicama Chips Instead Of Fries? No Problem. Try This Recipe

    jicama taste | Gundry MDWhat You’ll Need:

    • 1 jicama
    • 1 Tbsp avocado oil or olive oil
    • 1/2 tsp powdered garlic
    • 1/2 tsp powdered onion
    • 1/2 tsp sea salt
    • 1/4 tsp pepper

    What To Do:

    1. Preheat your oven to 200°F.
    2. Peel your jicama. Using a mandoline, carefully slice your jicama. Thin slices are best (about 2mm).
    3. Spread your jicama slices out over a parchment-lined baking sheet in a single layer.
    4. Brush your jicama with the avocado oil or olive oil. Sprinkle with your spices — salt, pepper, garlic, and onion.
    5. Place your tray in the oven and bake your chips. Be sure to flip your jicama every 20 minutes or so. Bake for 90 minutes (or to desired golden crispiness).

    Bonus Recipe: Jicama Makes For An Awesome Salsa

    What You’ll Need:

    • diced jicama | Gundry MD1 jicama
    • 1 Tbsp olive oil
    • 3 Tbsp cilantro (finely chopped)
    • 1 lime
    • 1/2 sweet onion, finely diced
    • 1 tsp cumin
    • 3 cloves garlic, crushed

    What To Do:

    1. Cut your jicama into thin bars. Then dice the bars.
    2. Toss your diced jicama in a bowl with the olive oil, cilantro, diced onion, cumin, crushed and diced garlic, and the juice from your lime. Add salt and pepper to taste.

    Jicama Is Your New Favorite Versatile Veggie

    Now that you know more about jicama, you can enjoy all of the different ways in which this veggie can be prepared. You can eat it raw, cooked, or treat it like a potato (but without lectins).

    Jicama can give your salads an extra crunch. You can dip it in guacamole or just squeeze a lime over it. In the end, jicama is a great natural food to add to your healthy food shopping list.

    Sources
    1 https://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2727/2
    2 https://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2727/2
    3 https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5646248/
    4 https://www.ncbi.nlm.nih.gov/pmc/articles/PMC1115436/

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