Jicamas are the light brown, sphere-like roots of the Pachyrhizus erosus plant. The tuberous portion of this vegetable is used in many Mexican and Southeast Asian dishes. The jicama’s thin skin and possible woody external layer are peeled to reveal a white, crisp, slightly sweet food.
Jicama is a good source of potassium, and a very good source of vitamin C and fiber, particularly the prebiotic inulin. Jicama has also shown to have positive effects on the immune system. There have been reported cases of hypersensitivity to jicama. See: Inulin, Prebiotics.
Any part of the jicama plant that is not the jicama root (tuberous portion) itself should not be consumed as it is poisonous.
Mexican cuisine, Southeast Asian cuisine, sold as is
Pachyrhizus erosus, Mexican yam, Mexican turnip, Bengkuang, Bengkoang, Yam bean