mineral-nutrition.com

Jicama is often overlooked in the produce section because people may not know what it is, or what to do with it. The tuber has a crunchy sweetness — reminiscent of water chestnuts or an underripe pear nature made zinc glycinate— that lends itself to salads, slaw, soups and stir-fries, plus jicama can be bakekroger magnesium citrated as a lower-calorie replacement for French fries or used instead of corn to make tortillas.Jicama is a healthy addition due to its no-fat and no-carb profile and ialbion zinc bisglycinate chelatets high amounts of dietary fiber and antioxidants. It is also considered a good source of inulin, a soluble dietary fiber,calcium citrate 300 mg elemental so diabetics and those on a diet might find it useful for a sweet snack.According to David Sax, author of The Tastemakers, a vegetable needs to have three things in order to enjoy the type of superfood status kale has long enjoyed: versatility, availability and cultural significance. Jicama scores pretty well on all those criteria, and consumers seem to agree. According to Niefolic acid vs ferrous sulfatelsen Perishables, jicama led sales in the specialty vegetable category with $11.4 million of the total $25.3 million in sales in 2016.Kale has been riding high in the produce arena for quite some time, but other vegetables have recently been predicted as taking its place. The jackfruit was supposedly going to dominate last year, cauliflower had a brief moment in the sun, and some thought the rutabaga would enjoy a meteoric rise in popularity this year. Now we have the jicama stepping up for its star turn.