Jicama is a dicot plant that belongs to the legume family. The origin of jicama is the tropical regions of America and then spread around the world. From the United States, jicama was brought to China and other parts of Southeast Asia.
Today it is grown on a vast territory from Mexico to the Philippines, cultivated in the warm regions of the Celestial Empire and some regions of the East.
The plant is climbing and has support where it reaches a height of up to five meters. The root system is massive and reaches two meters long.
The total weight is about 20 kg. The bark is very thin and yellow. When the root is cut, the color of the jicama changes to white. The texture is similar to that of a potato.
Jicama is grown commercially, and it adapts well to tropical areas. It does not tolerate frost and brings a very good, large crop of tubers in favourable conditions. The colder the climate for growing a crop, the smaller the plant’s fruits.
Jicama requires a region with at least 8-10 consecutive weeks of frost-free conditions for optimal cultivation. The culture is bred in greenhouses in places with a short growing season.
To warm the soil, a soil heating system is used from below. Many people want to know how to tell if jicama is bad. It is possible to tell if you know what fresh fruit looks like and smells.
Species and varieties
Jicama has white or blue flowers and pods that look like bean peas. In the same case, the tubers are yellowish. There are several types of jicama, and the most common of which in the markets is pachyrrizus erosus.
There are some cultural forms of pachyrrizus erosus: jicama de Leche and jicama de Agua. It is distinguished by milky juice and the elongated root. Agua variety is preferable for trade. It has a flattened root system translucent juice.
Root crops are available for sale all year round. Jicama is imported to markets from India, Mexico, China and other culture-producing countries. It is sold in fresh or powdered form, classified according to the size range and other indicators.
The average weight of the roots is 250-1200 g. It would be best to choose dry, hard tubers with intact skin without bruises and other damage when buying jicama. Specialists do not recommend purchasing tubers with wet and soft spots.
How to tell if jicama is bad
There are many ways to tell if jicama is bad because people need to eat healthy to stay healthy.
- To tell if jicama is bad, we observe the smell. If it has an off and unpleasant smell, discard it as it is bad.
- Another way to tell is to observe its appearance. Essentially, if there are signs of mold and marks that look spoilt, discard the jicama and stop using it because it is bad.
Jicama is known for its high carbohydrate content. It consists of 86-90% water and has a calorie content of 38 kcal/100g. The composition of a plant crop includes 0.7g protein, 0.1g fat, and 8.8g carbohydrates.
The roots contain vitamins K, E, C, B9, B6, PP, B5, B2, A, and B1. And has Minerals like zinc, copper, manganese, selenium, phosphorus, iron, sodium, magnesium, calcium, and potassium.
You will get inulin oligofructose, a prebiotic that stimulates the growth and vitality of the microflora of the colon. It is believed that such substances, when systematically consumed, have a beneficial effect on the body, improving the intestinal microflora.
Based on prebiotics, drugs and dietary supplements are created. Jicama is low in saturated fat, sodium, and cholesterol.
The culture is valued as a good source of potassium and vitamin C. Potassium reduces the risk of hypertension cardiovascular problems and normalizes blood pressure. Vitamin C does not need advertising.
This is one of the most popular medicines in the contemporary medicine cabinet. The substance is necessary for the activity of the endocrine glands, the functions of hematopoiesis, the functioning of the nervous system, the absorption of iron by the body.
Jicama has a creamy white crunchy texture inside, reminiscent of a raw pear or potato. The taste is starchy and sweet, reminiscent of some turnips, raw green beans, or apples. The pleasant sweet notes of the plant are due to the presence of a prebiotic in the product.
To ensure you do not spoil the organoleptic characteristics of the plant, jicama is stored in a dry place at a temperature of 12-16º C. A lower regime will damage the product. It cannot be frozen, and the shelf life of the root crop is 1-2 months.
Application of jicama
Reduce the risk of increased pressure
Those who regularly eat foods rich in ascorbic acid, as a rule, do not suffer from high blood pressure. Therefore, jicama is important because it reduces the degree of this risk. In its mass fraction, the percentage of vitamin C is 15.67%.
Experts recommend the use it in large quantities. Jicama contains potassium, which reduces the load on the heart and blood vessels, thereby ensuring pressure normalization.
Prevent infectious diseases
Prevention of infectious diseases is ensured by the presence of the same vitamin C in jicama.
Maintain the normal state of the body
To maintain the body in a normal state, jicama is useful for the latter to have enough iron. This means there is an iron deficiency. The lack of this element leads to nervous disorders, chronic anemia, and cough. Eating jicama restores the level of iron in the blood.
Heal digestive system diseases
The plant is eaten and gives excellent results for the digestive organs. Metabolic processes are improved and stabilized and make the stools normalized. Plant fibers are useful for people of all ages.
Jicama does not have to be eaten for a therapeutic effect, it is used to maintain the general tone of the organs, so resistance to various infectious diseases will increase. Even with the growth of cancer cells, jicama has a negative effect.
Give the skin elasticity and preserve youth
The use of the product is ideal for obese people. Used for cosmetic purposes to give elasticity to the skin and preserve youth.
Jicama is an important vegetable to the human body. It is high in vitamin C, low in sodium, and minimal in fat. It is loved in the East, adored in America, appreciated by lovers of a healthy lifestyle and fans of diet food are happy to cook it. In this article, you know how to tell if jicama is bad.