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Pachyrhizus erosus, commonly known as jícama (/ ˈ h ɪ k ə m ə / or / dʒ ɪ ˈ k ɑː m ə /; [1] Spanish jícama ⓘ; from Nahuatl xīcamatl, [ʃiːˈkamatɬ]) or Mexican turnip, is a native Mesoamerican vine, although the name jícama most commonly refers to the plant's edible tuberous root.
After removal of the thick, fibrous brown skin, the white flesh of the root can be eaten cooked or raw. Crisp, moist, and slightly sweet, the flesh draws comparison with that of the apple. The plant produces seeds that are comparable to lima beans, and that are sometimes eaten when young in places where the jicama is native. [3]
Jicama is crunchy, slightly sweet, and full of beneficial nutrients.
Jicama Jícama (/ ˈ h ɪ k əm ... Turnip, is the name of a native Mexican vine, although the name most commonly refers to the plant's edible tuberous root.
Root vegetables like beets thrive in winter since they grow underground. Beets have a fresh-from-the-earth flavor, which is often compared to the smell of fresh rain. Roughly three-quarters of a ...
Rotenone is an odorless, colorless, crystalline isoflavone.It occurs naturally in the seeds and stems of several plants, such as the jicama vine, and in the roots of several other members of the Fabaceae.
Food, Potato, Root vegetable, Russet burbank potato, Vegetable, Plant, Solanum, Produce, Jícama, Dish, Canned Goods. Freezing canned foods or beverages is a no-go. When the liquid inside freezes ...
Cabbage plants. Cruciferous vegetables are vegetables of the family Brassicaceae (also called Cruciferae) with many genera, species, and cultivars being raised for food production such as cauliflower, cabbage, kale, garden cress, bok choy, broccoli, Brussels sprouts, mustard plant and similar green leaf vegetables.
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