Jicama is a plant that is rich in nutrients and has a variety of ways to eat it. Because of its delicate flesh and sweet taste, similar to pears, it is called "underground pear".
Jicama prefers warm, sunny environments and adapts well to high temperatures, but is not hardy. The suitable temperature for growth is 20-30, the suitable temperature for fleshy root expansion is 20-25, the temperature for flowering and seed setting is higher, and it takes 7-8 months for seeds to mature. Jicama has a well-developed root system and has the characteristics of strong resistance to stress, drought, waterlogging and barrenness. The soil requirements are not strict, and the sandy loam soil with loose soil, good drainage and medium fertility is appropriate. If the soil is clay, the root tubers of jicama will be less developed, the skin will be rougher, and the fiber will be more. The growth of the roots of jicama requires an appropriate amount of nitrogen fertilizer and more phosphorus and potassium fertilizer, and excessive nitrogen fertilizer will cause vine leaves to grow, so that the fleshy roots cannot be fully hypertrophied.
Jicama is native to tropical America and is widely cultivated in Taiwan, Fujian, Guangdong, Hainan, Guangxi, Yunnan, Sichuan, Guizhou and other regions of China, as well as Hunan and Hubei. In the southwest region of China and Hunan, Guangdong, Taiwan, Fujian and other places, jicama is one of the main root vegetables and is widely cultivated. Among them, the jicama in Guizhou Province is the most famous. In recent years, jicama has been grown all over the country, and it has become one of the indispensable fruits and vegetables in summer markets.
Jicama is rich in nutritional value. It can be used both as a vegetable and as a fruit. Jicama is rich in water and carbohydrates, which has the effect of clearing away heat and relieving heat, strengthening the stomach and eliminating appetite. Jicama has a sweet and juicy taste, suitable for summer consumption, which can not only cool down and relieve heat, but also clear the liver and reduce dryness. As a vegetable, jicama can be shredded and served cold, with a sweet, sour and crispy taste, which has the function of promoting appetite and aiding digestion.
Jicama also has the effect of removing fat and lowering blood pressure and protecting blood vessels. Jicama contains mucus protein, which removes cholesterol from the blood, dilates capillaries, reduces blood viscosity, and enhances blood circulation. In addition, the mixture of protein and sugar in jicama can protect blood vessels, restore the elasticity of the membrane cavity and blood vessels, and have a certain effect on preventing disease, organ atrophy and aging. Jicama contains almost no absorbable fat in the human body, but is rich in crude fiber, which can help break down excess fat, so it has the best effect to a certain extent. In addition, jicama contains a large amount of vitamin C, which has antioxidant effects, can eliminate free radicals in the body, and delay aging.
There are various ways to consume jicama. You can cut the jicama into shreds, with an appropriate amount of salt, vinegar, chili oil and other seasonings to mix cold, refreshing and relieving the heat;It can also be stir-fried with other vegetables, such as jicama fried meat, jicama scrambled eggs, etc.;You can also cook soup with other ingredients, such as jicama pork rib soup, jicama chicken soup, etc. In addition, jicama is sweet and juicy when eaten raw after peeling, and can also be eaten directly as a fruit.
There are a few things to keep in mind when eating jicama: Do not eat the seed parts because the seeds contain toxinsConsume in moderation, excessive consumption may cause indigestion;Reasonable combination to avoid nutritional imbalance caused by a single intake;Choose the right cooking method to preserve its nutrients;For people who are allergic to jicama, they should be cautious or avoid eating it and seek medical attention in time.
The cultivation and cultivation methods of jicama vary from region to region. Generally, the method of germination and sowing is adopted, and early sowing is a better choice. Crawling cultivation and scaffolding cultivation are two common methods.
Jicama has great cultural significance in southern China. It is widely used in traditional delicacies and desserts and is also endowed with symbolic meanings of auspiciousness and happiness. Jicama is also an indispensable ingredient at certain festivals or celebrations to celebrate the joy of the harvest.
To sum up, jicama is a nutritious and sweet plant. By understanding its nutritional value, how it is eaten, and how it is grown and cultivated, we can better enjoy this delicacy and incorporate it into a healthy diet.