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Jicama Vegetable Health Benefits

Jicama, also known as yam bean, is a round, fleshy taproot vegetable of the bean family plants. Jicama is a perennial vine plant growing vigorously under semitropical and tropical climates.


It has similar growth characteristics as that of lima bean or any other bean species plant.


The most distinguishing feature, however, is that it bears globular, fleshy, turnip-like starchy edible root below the ground surface.


Jicama is one of the very low calorie root vegetables; carrying only 35 calories per 100 g.


However, its high quality phyto-nutrition profile comprises of dietary fiber, and anti-oxidants, in addition to small proportions of minerals, and vitamins.


Jicama is full of health-boosting vitamins and minerals, including an amazingly healthful vitamin, vitamin C. Because of its high vitamin C content, jicama is great for boosting the immune system, supporting eye and skin health, and helping with anti-inflammatory action in the body to reduce everything from arthritis to a stuffy nose and watery eyes.


One small jicama root contains about 4 milligrams of iron – that amounts to about 22% of the daily recommended allowance.


Iron is responsible for making sure our red blood cells have enough oxygen, and helps to boost our energy levels.


Include jicama as your regular juice ingredient to benefit from its overall medicinal properties that provide support to strengthen the immune system.


A strong immune system prevents many health problems. Nose bleeding is caused by weak capillaries.  


The high vitamin C content in jicama supports and helps strengthen capillary damages, thus reducing the risks of nose bleeding.


Only the root portion of jicama is edible. The leaves, flowers and vines of the plant contain rotenone, a natural insecticide designed to protect the plant from predators.


Eating any of these parts of the plant can cause a toxic reaction. While the seed pods can sometimes be eaten when young, the mature pods are toxic.

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