Food of the Week

Jicama

 

  • A one cup serving of Jicama provides 25% of the RDV of Fiber which is important for the health of our digestive system
  • People taking blood thinners should not consume large amounts of Vitamin K (broccoli, Brussels sprouts, parsley, etc.) Jicama is an almost negligible source of Vitamin K, making it a good veggie choice for those watching their intake
  • JIcama is a rich source of Vitamin C which our body needs to maintain the health of our immune system
  • A good source of all B Vitamins except for B-12
  • One large Jicama offers over 50% of the recommended daily value of Potassium
  • Jicama can be eaten raw or cooked

Fun Fact: While we can eat the Jicama root the seeds are HIGHLY toxic. The seeds contain a compound called Rotenone which is used to make insecticide and fish poison

Sweet and Spicy Jicama Salad

Ingredients:
1 large jicama, peeled and julienned
2 navel oranges, peeled and cut into chunks
1 large red bell pepper, cut into bite-size pieces
1/2 hothouse cucumber, diced
3 small sweet yellow peppers, sliced
2 small sweet orange peppers, sliced
4 radishes, thinly sliced
3 Thai Chile peppers, minced
1/2 jalapeno pepper, diced
1/2 bunch cilantro, chopped
1 lemon, juiced ground black pepper to taste

Directions
Combine jicama, orange chunks, red bell pepper, cucumber, sweet yellow and orange peppers, radishes, Thai Chile peppers, jalapeno pepper, cilantro, lemon juice, and black pepper in a large bowl.
Cover the bowl with plastic wrap and refrigerate until flavors blend, about 30 minutes.

Nutrition Facts

Calories:119 kcal
Fat: 0.5 g
Carbs: 28.3g
Protein: 3.3 g
Cholesterol: 0 mg
Sodium: 16 mg


Leave a Reply