I recently saw a large sweet potato-like rhizome in the supermarket. I thought it was a sweet potato. When I walked in and took a closer look, it looked a bit like a sweet potato, but there were differences. Sweet potatoes are mostly long in shape. , and this kind of rhizome is spindle-shaped, like a squashed sweet potato. After checking the information, I learned that this kind of rhizome is called jicama, which is the tuber of jicama in the leguminous family and is produced in Guizhou, Sichuan, and Hunan in my country. , Guangdong, Guangxi, Hubei and other places.

The origin of jicama

Jicama plant

Jicama, because the plant can bloom and produce strings of pods like beans. And got its name. It is also called sage, sweet potato, sweet potato, Xinluo ge, soil melon, etc. The roots are used for food. Native to South America, Indians were the first to discover that the roots of jicama are edible. After Columbus discovered the New World, he also brought many species, including jicama, to Europe. The Spaniards introduced jicama to the Philippines in the second half of the 16th century. It was introduced to my country at the end of the 17th century and began to be cultivated in Guangdong, Guangxi, Fujian and other places. The nutritional content of jicama

Jicama roots are rich in carbohydrates and protein. 100 grams of fresh jicama contains 7.6 to 11.9 grams of carbohydrates, as well as some vitamins and minerals. Its meat is white, tender and crispy, sweet and juicy, and can be eaten raw or cooked. Because it is rich in starch, it can be made into arrowroot powder, which has a cooling and heat-removing effect. Foreign studies have found that jicama contains alpha amylase. Eating it raw can help digestion.

Jicama after peeling

Traditional Chinese medicine believes that jicama is rich in potassium, calcium and sugar, and has the functions of promoting body fluids and quenching thirst, cooling and removing heat, detoxifying alcohol, preventing cancer, fighting colds and Lower blood pressure, lower blood lipids and other effects. Health benefits of jicama

1. Lower blood pressure

Because jicama is rich in potassium, it helps metabolize sodium and has the effect of assisting in lowering blood pressure.

2. Lower blood lipids

Jicama is rich in starch, mostly amylopectin, with high viscosity, similar to potato (potato) starch, not easy to change color, slow metabolism, and Hungry, it has the effect of assisting in lowering blood lipids.

3. Cool and remove heat

Jicama is cool and juicy. Regular consumption can help eliminate internal fire and remove heat.

4. Anti-tumor

The n-butanol extract of jicama has obvious anti-cancer activity, can inhibit the proliferation of KB cells in vitro, has anti-cancer effects in vitro, and is expected to be developed A new anti-cancer drug. How to eat jicama?

Jicama can be eaten raw as a fruit or cooked and fried. Different cooking methods have different flavors.

1. Cold jicama

Cold jicama

Effects: strengthen the spleen and appetite, produce body fluids and quench thirst, remove heat and relieve troubles.

Ingredients: half of jicama, garlic, rice vinegar, light soy sauce, sesame oil, appropriate amount of black bean oil.

Method: Peel the jicama, wash it, shred it and set aside. Make minced garlic and put it on a plate. Add rice vinegar, light soy sauce, sesame oil and a spoonful of red oil and mix well.

2. Stir-fried Jicama with Meat

Stir-fried Jicama with Meat

Efficacy: Strengthen the spleen and kidneys

Ingredients: half a jicama, 100 grams of pork tenderloin, 50 grams of color pepper, appropriate amount of green onion, ginger, vegetable oil and salt.

Method: Peel the jicama, wash it, slice it and set aside, cut the bell pepper into shreds and set aside, cut the pork tenderloin into shreds in advance, add salt and soy sauce to marinate, stir-fry the meat over fire, add onion, ginger, etc. After stir-frying, add jicama chips and stir-fry together, add water and simmer for 5 minutes, season to taste and serve.

3. Stir-fried Jicama with Cashew Nuts

Stir-fried Jicama with Cashew Nuts

Efficacy: Prevent cardiovascular disease, lower blood lipids, and beautify the skin

Ingredients: half a jicama, 30 grams of cashews, green onions, ginger, vegetable oil, light soy sauce, and appropriate amount of salt.

Method: Peel the jicama, wash it, slice it and set aside. Add oil to the hot pot, add onion and ginger and stir-fry until fragrant. Add the jicama slices and stir-fry together. Add cashew nuts and stir-fry until slightly brown. Add salt to taste. Ready to serve.

4. Jicama and Spare Ribs Soup

Jicama and Spare Ribs Soup

Efficacy: Strengthen the spleen and kidneys, lower blood lipids

Ingredients: Jicama and Spare Ribs Half, 500 grams of pork ribs, onion, ginger, peppercorns, and appropriate amount of salt.

Method: Cut the ribs into small pieces, blanch them in water to remove the blood foam and set aside. Peel and wash the jicama, cut into pieces and set aside. Add the ribs to a casserole, add onion, ginger and other seasonings, add an appropriate amount of water and bring to a boil Then add the jicama cubes, simmer for 50 minutes, add salt to taste and serve. Warm reminder

The seeds in jicama pods are poisonous and should not be eaten.

Jicama is cool in nature and is not suitable for those who are afraid of cold, have weak spleen and stomach, or have diarrhea.