Jicama

Pachyrhizus erosus, P. tuberosus

root · vegetable · prebiotic

A large tuber with beige skin and white, crisp, juicy, slightly sweet flesh; raw in salads, or cooked like a potato. It provides fructans.

Origin

Mexico

Season (United States)

all year round · grows in your region

Preparation

Its fibrous skin is peeled. Only the tuber is eaten: its seeds contain rotenone, so much so that they are used as an insecticide.

Molecules

Fructans (inulin, FOS)

Did you know?

It is also called yam bean or Mexican turnip: it is a vine of the bean family, from Mexico and Central America, whose root is eaten.