Herbs & Superfoods - - Top 25 Super Foods -

Also known as the yam bean, jicama ( Pachyrhizus ero­sus), a Mex­i­can legume, is grown for its juicy, sweet tu­bers that are sim­i­lar in tex­ture and flavour to ap­ples. Although it has high starch con­tent, it’s low in calo­ries and has a low glycemic in­dex so is use­ful for di­a­bet­ics and for weight con­trol. Jicama fi­bre con­tains oligofruc­tose in­ulin which en­hances cal­cium ab­sorp­tion, so pro­motes bone den­sity for pro­tec­tion against os­teo­poro­sis. In­ulin also plays a pre­bi­otic role, pro­mot­ing good gut bac­te­ria for healthy di­ges­tion and bal­anced im­mu­nity. All above-ground parts of jicama (es­pe­cially the seeds and the bean-like pods) con­tain poi­sonous rotenone (the ac­tive in­gre­di­ent in der­ris dust) but tu­bers are 100 per cent rotenone free. Sub­trop­i­cal jicama grows well in warmer ar­eas of New Zealand. Treat seeds and plants like run­ner beans. Feed reg­u­larly.

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