Being low in calories and fat, jicama helps to control the cholesterol levels and reduces the risks of having any heart problems like heart attack, hypertension, etc.
It is high in vitamin C, so acts as a powerful antioxidant and anti-inflammatory. Its anti-inflammatory properties benefit by subsiding the symptoms of asthma like wheezing especially in young children and being rich in vitamin C, it also helps to prevent the common cold and flu.
Deficiency of vitamin C may increase bruising in some people. By increasing their vitamin C intake by including jicama vegetable in their daily diet, incidents of bruising may be reduced or eliminated. Jicama benefits everyone by strengthening or supporting the structure of capillaries, thereby reducing the risks of having capillary damage.
Being rich in folic acid, beta-carotene and many other vitamins, jicama is quite effective in lowering the homocysteine levels in the body. Homocysteine affects the production of proteins in the body and a high homocysteine level may damage the lining of the blood vessels, a known risk for heart disease. Moreover, studies show that people who eat jicama regularly, are found to have an eleven percent lower homocysteine level as compared to those who don't eat this vegetable.
Jicama is a versatile vegetable and can be eaten raw or cooked. In its raw form, it has a flavor similar to a pear or apple and has to be peeled before consuming. Jicama is a delicious addition to a vegetable platter with your favorite dip. It also has a juicy texture and when left in open after peeling it does not get discolored or spoiled. Whereas when cooked, it tends to absorb flavors of the ingredients it is combined with, serving as a complement to stir fried dishes and soups.
Jicama is sold in the produce section of your local market. Try it with your next veggie platter and let me know how i