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Jicama
Pachyrhizus erosus, commonly known as jicama ; from Nahuatl xīcamatl,, Mexican yam bean, or Mexican turnip, is the name of a native Mexican vine, although the name most commonly refers to the plant's edible tuberous root. Jícama is a species in the genus Pachyrhizus in the bean family (Fabaceae). Plants in this genus are commonly referred to as yam bean, although the term "yam bean" can be another name for jícama. The other major species of yam beans are also indigenous within the Americas
Jicama Pairs With:
Food Item
Flavor Affinity Level
Jicama Properties:
| Food Property | Type | Description |
|---|---|---|
| Flavor Profile | Sweet | Jicama has a slightly sweet flavor with a crisp texture. |
| Sour | Jicama does not have a sour flavor profile. | |
| Salty | Jicama does not have a salty flavor profile. | |
| Bitter | Jicama does not have a bitter flavor profile. | |
| Umami | Jicama does not have an umami flavor profile. | |
| Astringency | Jicama does not have an astringent flavor profile. | |
| Spiciness | Jicama does not have a spicy flavor profile. | |
| Texture | Creaminess | Jicama does not have a creamy texture. |
| Firmness | Jicama has a firm texture similar to that of a raw potato. | |
| Tenderness | Jicama is not particularly tender in texture. | |
| Moisture | Jicama has a high moisture content, giving it a juicy bite. | |
| Nutritional Value | Macronutrients | Jicama is low in calories and carbohydrates but is a good source of dietary fiber. |
| Micronutrients | Jicama is a good source of vitamin C and potassium. | |
| Fiber | Jicama is high in dietary fiber, which is beneficial for digestion. | |
| Phytochemicals | Jicama contains phytochemicals that have antioxidant properties. | |
| Color | Natural Pigments | Jicama has a natural off-white color. |
| Aroma | Volatile Compounds | Jicama does not have a strong aroma profile. |
| Chemical Composition | Acidity/Alkalinity (pH) | Jicama is slightly acidic with a pH level around 5.5-6.5. |
| Cooking Behavior | Heat Conductivity | Jicama holds up well when cooked and retains its crunchy texture. |
| Water Retention | Jicama does not absorb a significant amount of water when cooked. | |
| Oil Absorption | Jicama does not absorb a lot of oil when cooked. |
Food Pairing App - Version 1.2.0