Nutritional Value of Jicama

Angu Aparna

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#1
Nutritional Value of Jicama

Nutritional Value of Jicama.jpg
[TABLE="width: 500, align: center"]
[TR]
[TD]Nutrients
[/TD]
[TD]Nutrient Value (For 100 Gram)
[/TD]
[/TR]
[TR]
[TD]Energy
[/TD]
[TD]38 Kcal
[/TD]
[/TR]
[TR]
[TD]Carbohydrates
[/TD]
[TD]8.82 g
[/TD]
[/TR]
[TR]
[TD]Protein
[/TD]
[TD]0.72 g
[/TD]
[/TR]
[TR]
[TD]Total Fat
[/TD]
[TD]0.19 g
[/TD]
[/TR]
[TR]
[TD]Cholesterol
[/TD]
[TD]0 mg
[/TD]
[/TR]
[TR]
[TD]Dietary Fiber
[/TD]
[TD]4.9 g
[/TD]
[/TR]
[TR]
[TD]Vitamins
[/TD]
[TD]
[/TD]
[/TR]
[TR]
[TD]Folates
[/TD]
[TD]12 µg
[/TD]
[/TR]
[TR]
[TD]Niacin
[/TD]
[TD]0.200 mg
[/TD]
[/TR]
[TR]
[TD]Pantothenic acid
[/TD]
[TD]0.135 mg
[/TD]
[/TR]
[TR]
[TD]Pyridoxine
[/TD]
[TD]0.042 mg
[/TD]
[/TR]
[TR]
[TD]Riboflavin
[/TD]
[TD]0.029 mg
[/TD]
[/TR]
[TR]
[TD]Thiamin
[/TD]
[TD]0.020 mg
[/TD]
[/TR]
[TR]
[TD]Vitamin A
[/TD]
[TD]21 IU
[/TD]
[/TR]
[TR]
[TD]Vitamin C
[/TD]
[TD]20.2 mg
[/TD]
[/TR]
[TR]
[TD]Vitamin E
[/TD]
[TD]0.46 mg
[/TD]
[/TR]
[TR]
[TD]Vitamin K
[/TD]
[TD]0.3 µg
[/TD]
[/TR]
[TR]
[TD]Electrolytes
[/TD]
[TD]
[/TD]
[/TR]
[TR]
[TD]Sodium
[/TD]
[TD]4 mg
[/TD]
[/TR]
[TR]
[TD]Potassium
[/TD]
[TD]150 mg
[/TD]
[/TR]
[TR]
[TD]Minerals
[/TD]
[TD]
[/TD]
[/TR]
[TR]
[TD]Calcium
[/TD]
[TD]12 mg
[/TD]
[/TR]
[TR]
[TD]Copper
[/TD]
[TD]0.048 mg
[/TD]
[/TR]
[TR]
[TD]Iron
[/TD]
[TD]0.60 mg
[/TD]
[/TR]
[TR]
[TD]Magnesium
[/TD]
[TD]12 mg
[/TD]
[/TR]
[TR]
[TD]Manganese
[/TD]
[TD]0.60 mg
[/TD]
[/TR]
[TR]
[TD]Zinc
[/TD]
[TD]0.16 mg
[/TD]
[/TR]
[TR]
[TD]Phyto-nutrients
[/TD]
[TD]
[/TD]
[/TR]
[TR]
[TD]Carotene-ß
[/TD]
[TD]13 µg
[/TD]
[/TR]
[TR]
[TD]Carotene-α
[/TD]
[TD]0 µg
[/TD]
[/TR]
[TR]
[TD]Lutein-zeaxanthin
[/TD]
[TD]0 µg
[/TD]
[/TR]
[/TABLE]
 

sumitra

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#2
Dear Angu Aparna, Idhu ennadhu Jicama? However the nutritional values of this vegetable is really amazing. thanks
 

Angu Aparna

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#3
Dear Angu Aparna, Idhu ennadhu Jicama? However the nutritional values of this vegetable is really amazing. thanks
Dear Sumitra... Here is the ans for your question.


WHAT IS JICAMA?

Jicama is a large, bulbous root vegetable. A bulb may weigh one or two pounds and has a rough 'n' tough brown skin which should be peeled before eating or cooking. Inside, the flesh is white, wet and crunchy, similar to a raw potato but wetter and crunchier. The flavor is slightly sweet, a little nutty. It's good both raw and cooked.

OTHER NAMES FOR JICAMA Jicama is also called yambean, Mexican potato and Mexican turnip.
 

sumitra

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#4
Thanks Angu Aparna for explaining about Jicama. Now I will give you a recipe to make Kurma with Jicama.

Jicama Kurma:

This is a Kurma or Kuruma goes very well with rice or Rotis.Most Indian Kurmas are made with yogurt or coconut sauce.Since Kurma in this recipe is Afghanistani,they mostly use yogurt as the base and add Nuts for more flavor.

How to make Kurma:

Peel and cube 1 large Jicama(or any veg you like),cook in the microwave for 10mins with enough water until somewhat soft.It will still be little crunchy when cooked.Heat a pan with 1 tbsp oil/ghee,add 1 tsp cumin seeds,1 red dry chilly,1 onion finely minced,fry until little reddish.Put in 2 tsp Ginger-Garlic paste,stir-fry.





Pour in 1/4 cup Yogurt or sour cream and stir until the sauce is thick on medium heat.After that,put in 2 tsp Coriander seeds pd,1 tsp Fennel seeds pd,1/4 tsp Cardamom pd,1/4 tsp Turmeric,1/2 tsp Kashmiri chilli pd or paprika for color,1/2 tsp sugar and salt.Add the cooked Jicama with 1/2 to 1 cup of it's water,1/2 tsp garam masala,Cilantro.Cover and cook until oil shows up on top.




Note: Make the sauce thicker for Naans and Parathas/Rotis and thiner sauce for rice.Little Saffron mixed with milk and some Almond or Cashew paste can be added for an authentic rich Afghani Kurma for special Sunday lunch!If you don't want to use Jicama,you can use any vegetable or even meat you like with the same recipe.
 

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