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jicama for diet

Using Fresh Jicama Wash jicama well, removing any stringy roots, and peel off the outer brown skin. Remove any fibrous layer underneath. Use shredded, sliced, cubed, cut into sticks or rounds What is Jicama? The ideal storage temperature is 55 to 59°F (12.5 to 15°C); at this temperature fresh jicama should keep for up to 4 months. Jicama that also called yam bean, Mexican turnip, and Mexican/Chinese potato – is a fleshy, light-brown colored root vegetable that resembles a large turnip, and is native to Latin America. It has a crisp texture (somewhat between that of a raw white potato and a Chinese water chestnut), and a bland flavor that makes it suited to a variety of dishes. It sometimes grows to large sizes over 5 pounds, but smaller tubers are usually preferred for most dishes. Jicama is naturally low-calorie (25 calories per 60-gram or ½-cup serving, raw), fat-free, very low sodium, and an excellent source of Vitamin C; one serving of raw jicama supplies 20% of the Daily Value for Vitamin C. There are also approximately 3 grams of fiber per serving.
Selection and Storage. Some jicama are grown in Texas, but most of those available in grocery stores are imported from Mexico and South America and available year-round. Choose firm, fresh, thin-skinned tubers that are free from cracks, bruises, blemishes, mold or discoloration. Those weighing under 4 pounds are better quality; larger jicama may be very fibrous and starchy, and not as crisp or sweet as smaller sized tubers.
The ideal storage temperature is 55 to 59°F (12.5 to 15°C); at this temperature fresh jicama should keep for up to 4 months. However, some jicama purchased in stores may only last 1 to 2 weeks if inappropriately handled during distribution. If stored at lower temperatures, chilling injury causing decay, discoloration or loss of texture may occur. It is essential that the tubers remain dry; store unwrapped at cool room temperatures, or in the refrigerator, free from moisture, for 2 to 3 weeks. Once cut, cover tightly with plastic wrap, and store refrigerated for up to one week. Each pound of jicama yields about 3 cups chopped or shredded vegetable.
Using Fresh Jicama
Wash jicama well, removing any stringy roots, and peel off the outer brown skin. Remove any fibrous layer underneath. Use shredded, sliced, cubed, cut into sticks or rounds. An advantage of using jicama is that when cut up and exposed to air, it does not discolor or soften for some time. It is mainly used as a starch source, either eaten raw or cooked in a variety of ways. For something more exotic than usual, use as crudités with dips; in stir-fries; cut up to eat raw, in salads; or marinated in lime juice and topped with chili powder. Jicama usually stays crisp when cooked gently – sautéed or stir
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