- In contrast to the root, the remainder of the jícama plant is very poisonous; the seeds contain the toxin rotenone, which is used to poison insects and fish. (source)
- Jícama is composed of 86-90% water (there aren't many vitamins in it either) (source)
- The sweetness of the Jicama comes from the oligofructoseinulin (also called fructo-oligosaccharide), which does not metabolize in the human body thus, it makes the root an ideal sweet snack for diabetics and dieters. (source)
- The shelf-life of this is a plus for me: A fresh root stored at an appropriate temperature will keep for a month or two. (source)
- Most Jicamas on the market are imported from Mexico and South America because Jicama requires a warm, frost free environment to grow.
- Good quality jicama roots should be smooth and firm, with uniform shape and size, be free from mechanical damage to the skin, and have a crisp, succulent, white sweet-starchy flesh.
I've only eaten a Jicama as a snack or in salads. Does anyone have a good recipe I can use this in?