Jicama
| Pachyrhizus erosus | |
|---|---|
 |
|
| Scientific classification | |
| Kingdom: | Plantae |
| (unranked): | Angiosperms |
| (unranked): | Eudicots |
| (unranked): | Rosids |
| Order: | Fabales |
| Family: | Fabaceae |
| Genus: | Pachyrhizus |
| Species: | P. erosus |
| Binomial name | |
|
Pachyrhizus erosus (L.) Urb. |
|
| Nutritional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 159 kJ (38 kcal) |
|
8.82 g
|
|
| Sugars | 1.8 g |
| Dietary fiber | 4.9 g |
|
0.09 g
|
|
|
0.72 g
|
|
| Vitamins | |
| Thiamine (B1) |
(2%)
0.02 mg |
| Riboflavin (B2) |
(2%)
0.029 mg |
| Niacin (B3) |
(1%)
0.2 mg |
| Pantothenic acid (B5) |
(3%)
0.135 mg |
| Vitamin B6 |
(3%)
0.042 mg |
| Folate (B9) |
(3%)
12 μg |
| Choline |
(3%)
13.6 mg |
| Vitamin C |
(24%)
20.2 mg |
| Minerals | |
| Calcium |
(1%)
12 mg |
| Iron |
(5%)
0.6 mg |
| Magnesium |
(3%)
12 mg |
| Manganese |
(3%)
0.06 mg |
| Phosphorus |
(3%)
18 mg |
| Potassium |
(3%)
150 mg |
| Sodium |
(0%)
4 mg |
| Zinc |
(2%)
0.16 mg |
|
|
|
|
|
| Percentages are roughly approximated using US recommendations for adults. Source: USDA Nutrient Database |
|
Pachyrhizus erosus, commonly known as jicama (/ˈhɪkəmə/; Spanish jícama 
[ˈxikama] ; from Nahuatl xīcamatl, [ʃiːˈkamatɬ]), Mexican yam bean, or Mexican turnip, is the name of a native Mexican vine, although the name most commonly refers to the plant's edible tuberous root. Jícama is a species in the genus Pachyrhizus in the bean family (Fabaceae). Plants in this genus are commonly referred to as yam bean, although the term "yam bean" can be another name for jícama. The other major species of yam beans are also indigenous within the Americas.
Flowers, either blue or white, and pods similar to lima beans, are produced on fully developed plants. Several species of jicama occur, but the one found in [many] markets is Pachyrhizus erosus. The two cultivated forms of P. erosus are jicama de agua and jicama de leche: both named for the consistency of their juice. The leche form has an elongated root and milky juice while the agua form has a top-shaped to oblate root, a more watery translucent juice, and is the preferred form for market.
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Wikipedia