Health benefits from jicama

Recently, we tasted a health drink made from beets, cucumber and jicama (pronounced “hee-kama”). The mellow sweet taste of the juice motivated us to find out more about jicama (or singkamas), often considered a “lowly” yam. It contains:

Inulin, which enhances calcium absorption from other food products and prevents osteoporosis. It promotes the growth of good bacteria that result in a healthy colon.

Vitamin C—each serving contains 44 percent of daily nutritional value.

Powerful antioxidants that protect the body against cancer, inflammation and infection.

Heaps of potassium—great for the heart!

Soluble fiber, which lowers cholesterol and stabilizes blood sugar levels.

Vitamin B6, which promotes healthy brain and nerve functions, helps form red blood cells and synthesizes antibodies.

Minerals like copper, magnesium, iron and manganese that strengthen our immune system.

“Juice” it or eat it fresh. There’s a recipe for chilled jicama slices sprinkled with salt, paprika and calamansi, dalandan or lime juice, plus some olive oil. Mix in herbs like basil or tarragon to add to its exotic taste.

You can also mix jicama in fried lumpia with monggo sprouts and sweet potato slices; chopsuey with tofu, carrots, sayote and cabbage; potato, squash or corn soup; fried rice; buttered veggies with carrots, corn kernels, young corn and sweet peas; monggo and other bean dishes, and fruit salad. —Delicious!

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