Jícama is high in carbohydrates in the form of dietary fiber. It is composed of 86-90% water; it contains only trace amounts of protein and lipids. Its sweet flavor comes from the oligofructose inulin (also called fructo-oligosaccharide) which is a prebiotic. Jicama is high in vitamins C, A and B, along with calcium and phosphorus.
Saturday, August 3, 2013
Jícama: Pachyrhizus erosus - Wikipedia, the free encyclopedia
Pachyrhizus erosus - Wikipedia, the free encyclopedia