Mexican Tuber also known with the name Mexican Tuber or Yam Bean is a underground root vegetable from bean species.
It is one of the most famous edible tuber veg grown in many American regions It possesses sweet fruit taste due to which it can be eaten raw in salad or can be cooked.
It also has some other name as Mexican Turnip, Weet Turnip, Mexican yam Bean, Pachyrhizus Erosus,Yacon, Mexican Water Chestnut, and Send Kwang.
Its appearance is much like potato or sweet potato but it is not really the same as potato family.
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Mexican Tuber Nutrition Splittance
|Dietary Fiber||4.9 g|
|Vitamin A||21 IU|
|Vitamin C||20.2 mg|
|Vitamin K||0.3 μg|
|Vitamin E||0.46 mg|
Jicama Nutrition Profile
- The Mexican tuber provides healthy amounts of some of the essential minerals like magnesium, copper, iron and manganese which are very essential body growth and maintenance.
- It also contains small quantities among the valuable B-complex group of vitamins such as folates, riboflavin, pyridoxine, pantothenic acid, and thiamin.
- Nutrient-rich yams beans are also high in vitamin-C, which garner more than 20 mg of RDA per 100 g. Vitamin-C is a powerful water-soluble antioxidant that helps scavenge harmful free radicals, helps protecting the body from diseases like cancer, inflammation and viral cough and cold.
- Jicama is a huge source of oligofructose inulin, a soluble dietary fiber. The root pulp supplies 4.9 mg or 13 mg of fiber. Inulin is a type of inert carbohydrate that contains no calories.. It does not undergo metabolism in the human body and thus makes jicama a healthy sweet choice for diabetic and weight watchers.
- It carries only 35 calories per 100 g, but its nutritious Phyto-nutrition profile consists of dietary fiber, antioxidants, and small amounts of minerals and vitamins.
- The prebiotic, fermentable fiber in jicama contributes to a healthy gut microbiome, the colony of “good” bacteria in the digestive system.
- Fiber plays a critical role in your whole body, supporting digestion and regularity as well as preventing certain diseases, including obesity, heart disease, and diabetes.
Jicama’s shelf life should last for at least two weeks when stored in the refrigerator in an airtight container. Wrap any exposed surfaces with plastic wrap to restrict air exposure (though jicama doesn’t blacken when exposed to air, like other fruits and vegetables can).
Specific fat-soluble toxins are found in the jicama plant, particularly in its leaf tops, stems, and seed pods, but in lower levels in its roots. Several studies show that the toxin is linked to the development of Parkinson’s-related illnesses.
Roots that have been peeled are safe for human consumption, such as in children. It works at molecular level reducing the function of a number of metabolic enzymes, such as NADH dehydrogenase in the mitochondria. It is employed as an environmentally safe broad-spectrum insecticide.
It is a unique vegetable type we should add in our meals and we should not neglect the importance of shuffling our diet contents because if help the body to maintain a wall against many diseases and save from the body from going into the plateau state in which body stops growing and do not extract the proper nutrition from the food.
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