Jicima (pronounced hee-ka-ma) is a root in the legume family with the consistency of a turnip or potato and flavor close to a pear or apple. While most of these fruits and vegetables have edible exteriors, the peel of the jicama is toxic and tough, so it needs to be cut off prior to preparation.

Jicama is full of inulin, a carbohydrate that does not metabolize in the body, so it’s a good alternative for those with diabetes. It also helps with the absorption of calcium in the bones and provides prebiotics necessary for a healthy gut. Jicama is full of vitamin C and potassium, which help improve the immune system and promote heart-health.

Glycemic Load= 2