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Jicama is a root vegetable native to Mexico, South, and Central America that resembles a large brown-skinned turnip with white crisp flesh inside. It's also known as yam bean, Mexican turnip, or Mexican potato.

Jicama can be eaten raw or cooked. It can be sliced into sticks for a crunchy snack, diced into salads, stir-fried, or added to soups.

Jicama is low in calories and high in fiber, vitamin C, and antioxidants. It can support digestion, boost the immune system, and support heart health.

Yes, due to its crisp texture, jicama can be used as a substitute for water chestnuts or apples in certain recipes.

Jicama is pronounced as 'HEE-kah-mah'.

A one-cup serving of jicama provides about 50 calories, 0g fat, 6g sugar, 12g carbohydrates, 6.4g fiber, and 1g protein.

The leaves, seed pods, and flowers of the jicama plant are toxic and should not be consumed.

You can buy it at Weee! Asian Market, www.sayweee.com

Jicama tastes slightly sweet with a crisp, juicy texture similar to that of an apple or pear. It's refreshing and light.

No, the skin of jicama is thick, fibrous, and inedible. It should be peeled before eating or cooking.

No, jicama can be eaten both raw and cooked. It retains its crispiness when cooked, making it a versatile ingredient.

Yes, jicama is a root vegetable. It grows underground as the tuberous root of a vine plant.

Jicama tends to grow best in tropical or sub-tropical climates and takes about 9 months until it's ready for harvest, so its cultivation may be challenging in regions with a colder climate.

Yes, jicama is commonly eaten raw and has a sweet, crisp flavor similar to an apple.

Yes, with its low net carbohydrate content, jicama is considered keto-friendly.

Stored in a cool, dark place, a whole jicama can last for about two weeks. After cutting, store it in a plastic bag in the fridge and consume within a week.