Jicama — pronounced hic-kah-muh in English and hee-kah-muh in Spanish is the odd-looking love child of a giant water chestnut and a potato — with the crispness of an apple.
Jicama has a mild, slightly sweet, and refreshing taste. Its crisp, juicy texture pairs well with savory and sweet dishes, making it a versatile ingredient in salads, slaws, and snacks. Though unremarkable in appearance, this vegetable offers a unique taste, a stellar nutritional profile, and several potential health benefits that make it worth trying. The jicama plant’s leaves, seeds, and flowers are toxic and are not edible. Only the roots of the plant are sold in grocery stores and markets.
This plant has gastrointestinal benefits. In animal studies (our view on animals in medical research is here), jicama has shown potential in modifying gut microbiota by increasing beneficial strains like Lactobacillus reuteri and inhibiting pathogens like Mucispirillum sp. There are benefits in diabetes It does have a sweet taste. jicama boasts a low glycemic load. The fiber in jicama not only slows down digestion but also aids in weight loss, primarily by increasing satiety
As a cardiologist I am extremely interested in its cardiac potential of reducing blood pressure. In a 2016 study, healthy adults who consumed 500 ml of jicama juice reduced their risk of developing blood clots compared to a control group who drank guava juice and water. Jicama juice produces nitric oxide in the body, an important compound that helps arteries relax, reduces blood pressure, and reduces the risk of heart attack and stroke.