Jicama is low in calories but high in a few vital nutrients. It's also rich in inulin, a unique soluble fiber. Several studies have shown that inulin can help promote healthy gut flora by serving as healthy fuel for growth. Inulin may also promote bone health as research has found that it can increase mineral absorption.
Jicama contains potent levels of vitamin C, a potent antioxidant that can help fight free radicals throughout your body. Other studies have shown that vitamin C may help boost the immune system by stimulating the production of the cells that protect your body from microbes.
You’ll also find plenty of potassium in jicama. Research has shown that increased consumption of this mineral may help lower your risk of stroke and other cardiovascular diseases. The elderly may greatly benefit from potassium as well, as it has been shown to help preserve muscle mass.
Studies on Jicama
A 2005 study published in the British Journal of Nutrition showed that foods containing inulin, such as jicama, may help the risk of colon cancer in several ways, which include reducing exposure as well as the toxic impact of carcinogens in the gut, and inhibiting the growth and spread of colon cancer to other areas of the body. Scientists concluded that inulin-type fructans may reduce colorectal cancer incidence when given during early stages of cancer development.
Jicama is a highly versatile ingredient: it can be juiced, sliced and baked, and mixed with other veggies and fruits to emphasize its sweetness or starchy texture.
If you haven't experienced jicama in your dining repertoire, you have everything to gain — and if you're actually hoping to shed some excess pounds, this might be your new favorite.