Jicama Mexican potato
photo by: gourmetsleuth.com
Jjicama is from Central America and Mexico where it is a staple. Like potatoes, jicama grows underground as a tuber. Covered with a thin brown skin, it has a short root attached. Inside, you'll find white flesh that looks like an apple or raw potato. Raw jicama is sweet, juicy, and crisp, perfect as a snack vegetable. Cooked lightly it becomes milder but retains its crispness, like a water chestnut. Refrigerate in a plastic bag up to 2 weeks. Equivalents 1 lb, 4 cups shredded Ingredient Substitutions water chestnuts, jerusalem artichokes | | Nutrition |  |
| Serving Size 100 grams | | | Calories 38 | | | Total Fat 0g | | Saturated Fat 0g | | Cholesterol 0mg | | Sodium 4mg | | Potassium 150mg | | Total Carbohydrates 9g | | Dietary Fiber 5g | | Sugars 2g | | Protein 1g | |
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