The Jicama is a type of root vegetable which is known to be rich in Vitamin C. It is often referred to as the Mexican Yam or if you are buying it in the market, you can ask for the water chestnut. In fact, water chestnut drinks are very much loved by Malaysians which can be easily found in kopitiams and food courts. Unknown to many, the Jicama has many health benefits where some analysts believe that it could well be the next superfood, joining the ranks of the carrot, tomatoes and even the almond. So, what is so good about the water chestnut that it has been given such a strong backing?
Jicama is known to help boost collagen which could offer healthier skin and wade off wrinkles, especially for the middle age and elderly people and among women in the menopausal periods. This root vegetable functions well as a prebiotic that can build good bacteria and is very well suited in the building up of good cells.
That which makes Jicama all the more attractive is that it can be easily taken. All you need to do is to remove the skin and you can then mash, bake or eaten raw. For those who do not like the taste of raw roots, you can drink the beverage available at your nearest convenience store or hypermarket.
However, the best way to take Jicama is to eat them raw where a cup of raw slices will supply more than 24mg of Vitamin C for your body. It is a known fact that foods that are rich in Vitamin C helps to expedite healing of wounds and bruises while improving your skin and appearance while it helps in enhancing your immune system as well.
Before you head out to prepare your own Jicama dish, ensure that you are only eating the jicama root as it is reported that the seeds, leaves and other parts should not be taken.