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Pachyrhizus erosus
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| Pachyrhizus erosus | |
|---|---|
| |
Scientific classification 
| |
| Kingdom: | Plantae |
| Clade: | Tracheophytes |
| Clade: | Angiosperms |
| Clade: | Eudicots |
| Clade: | Rosids |
| Order: | Fabales |
| Family: | Fabaceae |
| Subfamily: | Faboideae |
| Genus: | Pachyrhizus |
| Species: | P. erosus
|
| Binomial name | |
| Pachyrhizus erosus | |
Pachyrhizus erosus, commonly known as jícama (/ˈhɪkəmə/ or /dʒɪˈkɑːmə/;[1] Spanish: jícama [ˈxikama] ⓘ; from Nahuatl languages: xīcamatl [ʃiːˈkamatɬ]) or Mexican turnip, is a native Mesoamerican vine, although the name jícama most commonly refers to the plant's edible tuberous root. It is in the pea family (Fabaceae). Pachyrhizus tuberosus[2] and Pachyrhizus ahipa are the other two cultivated species in the genus. The naming of this group of edible plants can sometimes be confusing, with much overlap of similar, or the same, common names.
Flowers, either blue or white, and pods similar to peas, are produced on fully developed plants. Several species of Pachyrhizus are known as jícama, but the one found in many markets is P. erosus. The two cultivated forms of P. erosus are jícama de agua and jícama de leche, both named for the consistency of their juice. The leche form has an elongated root and milky juice, while the agua form has a top-shaped to oblate root and a more watery, translucent juice and is the preferred form for the market.[3]
Description
[edit]
The jícama vine can reach a height of 4–5 metres (13–16 feet) given suitable support. Its root can attain lengths up to 2 m (6+1⁄2 ft) and weigh up to 20 kilograms (44 pounds). The heaviest jícama root ever recorded weighed 23 kg (51 lb) and was found in 2010 in the Philippines.[4] Jícama is frost-tender and requires nine months without frost for a good harvest of large tubers or to grow it commercially. It is worth growing in cooler areas that have at least five months without frost, as it will still produce tubers, but they will be smaller. Warm, temperate areas with at least five months without frost can start seed eight to ten weeks before the last spring frost. Bottom heat is recommended, as the seeds require warm temperatures to germinate, so the pots will need to be kept in a warm place. Jícama is unsuitable for areas with a short growing season unless cultured in a greenhouse. Growers in tropical areas can sow seed at any time of the year. Those in subtropical areas should sow seeds once the soil has warmed in the spring.[5]
Taxonomy
[edit]Other names for jícama include Mexican potato, ahipa, saa got, Chinese potato, and sweet turnip. In Ecuador and Peru, the name jícama is used for the unrelated yacón or Peruvian ground apple, a sunflower family plant whose tubers are also used as food.[6]
History
[edit]The jícama originated in Mexico and Central America.[7] It has been found at archaeological sites in Peru dating to 3000 BC.[7] In the 17th century, the jícama was introduced to Asia by the Spanish.[7]
Spread to Asia
[edit]Spaniards spread the cultivation of jícama from Mexico to the Philippines (where it is known as singkamas, from Nahuatl xicamatl),[8] from there it went to China and other parts of Southeast Asia, where notable uses of raw jícama include popiah, bola-bola (meatballs) and fresh lumpia in the Philippines, and salads in Indonesia, Singapore, and Malaysia such as yusheng and rojak.
In the Philippines, it is usually eaten fresh with condiments, such as rice vinegar and sprinkled with salt or with bagoong (shrimp paste). It is also used as an extender for the Filipino versions of siomai and meatballs. In Malay, it is known as ubi sengkuang. In Indonesia, jícama is known as bengkuang. This root crop is also known by people in Sumatra and Java,[citation needed] and eaten at fresh fruit bars or mixed in the rojak (a kind of spicy fruit salad). Padang, the capital of West Sumatra province, is nicknamed "the city of bengkuang." Local people might have thought that this jícama is the "indigenous crop" of Padang. The crop has been grown everywhere in this city and has become a part of their culture.[9]
Toxicity
[edit]In contrast to the root, the remainder of the plant is very poisonous; the seeds contain the toxin rotenone, which is used to poison insects and fish. Mature seeds have a high rotenone content. Commercial jícama cultivation considered using them as an insecticide source.[3]
Uses
[edit]Culinary
[edit]
The root's exterior is yellow and papery, while its inside is creamy white with a crisp texture that resembles raw potato or pear. The flavor is sweet and starchy, reminiscent of some apples or raw green beans. It is usually eaten raw, sometimes with salt, lemon or lime juice, alguashte, and/or chili powder. It is also often paired with cilantro, ginger, lemon, lime, orange, red onion, salsa, sesame oil, grilled fish, and soy sauce.[10] It can be cut into thin wedges and dipped in salsa or can be cooked in soups and stir-fried dishes. In Mexico, it is popular in salads, fresh fruit combinations, fruit bars, soups, and other cooked dishes. The exterior of the seed pods is edible and can be used in cooking; for example, the Ilocano dish bunga ng singkamas is cooked in a stew as the main ingredient.
Flour can be made from the tubers by slicing, drying, and grinding them.[11]
Nutrition
[edit]| Nutritional value per 100 g (3.5 oz) | |||||||||||||||||||||||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Energy | 159 kJ (38 kcal) | ||||||||||||||||||||||||||||||||||||||||||||
8.82 g | |||||||||||||||||||||||||||||||||||||||||||||
| Sugars | 1.8 g | ||||||||||||||||||||||||||||||||||||||||||||
| Dietary fiber | 4.9 g | ||||||||||||||||||||||||||||||||||||||||||||
0.09 g | |||||||||||||||||||||||||||||||||||||||||||||
0.72 g | |||||||||||||||||||||||||||||||||||||||||||||
| |||||||||||||||||||||||||||||||||||||||||||||
| Other constituents | Quantity | ||||||||||||||||||||||||||||||||||||||||||||
| Water | 90 g | ||||||||||||||||||||||||||||||||||||||||||||
| †Percentages estimated using US recommendations for adults,[12] except for potassium, which is estimated based on expert recommendation from the National Academies.[13] | |||||||||||||||||||||||||||||||||||||||||||||
Raw jícama is 90% water, 9% carbohydrates, 1% protein, and contains negligible fat (table). In a 100-gram (3.5 oz) reference amount, it supplies 38 calories and is a rich source of vitamin C, with no other micronutrients in significant content (table).
Storage
[edit]Jícama should be stored dry, between 12.5 and 15 °C (54.5 and 59.0 °F). The jícama root will stay fresh for up to 4 months within this temperature range. Whole jícama can also be stored in a refrigerator to keep it free from moisture for up to 3 weeks. Storing at colder temperatures can discolor, damage the root, and degrade its texture. The root will keep fresh for one week after being sliced and should be wrapped and refrigerated for storage in this state.[14]
References
[edit]- ^ Collins English Dictionary – Complete and Unabridged, 12th Edition 2014. S.v. "Jicama." Retrieved July 18, 2017 from http://www.thefreedictionary.com/jicama
- ^ Pachyrhizus tuberosus
- ^ a b Johnson, Hunter. "Jicama". University of California. Retrieved 31 July 2024.
- ^ "'Heaviest' Singkamas Found in Ilocos". Archived from the original on 2010-03-13. Retrieved 2011-03-25.
- ^ "Jicama Growing Information". Green Harvest. Retrieved 31 July 2013.
- ^ "Globalization of Foods-Jicama". Global Bhasin. Archived from the original on 11 January 2014. Retrieved 31 July 2013.
- ^ a b c Sanderson, Helen (2005). Prance, Ghillean; Nesbitt, Mark (eds.). The Cultural History of Plants. Routledge. p. 67. ISBN 0415927463.
- ^ "Singkamas". Merriam-Webster. Retrieved 2 January 2015.
- ^ "How to Grow Jicama: A Comprehensive Guide for Gardeners". Seedy Farm. 18 April 2024. Retrieved 31 July 2024.
- ^ Green, Aliza (2004). Field Guide to Produce. Quirk Books. p. 194. ISBN 1-931686-80-7.
- ^ United States Department of the Army (2009). The Complete Guide to Edible Wild Plants. New York: Skyhorse Publishing. p. 125. ISBN 978-1-60239-692-0. OCLC 277203364.
- ^ United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". FDA. Archived from the original on 2024-03-27. Retrieved 2024-03-28.
- ^ "TABLE 4-7 Comparison of Potassium Adequate Intakes Established in This Report to Potassium Adequate Intakes Established in the 2005 DRI Report". p. 120. In: Stallings, Virginia A.; Harrison, Meghan; Oria, Maria, eds. (2019). "Potassium: Dietary Reference Intakes for Adequacy". Dietary Reference Intakes for Sodium and Potassium. pp. 101–124. doi:10.17226/25353. ISBN 978-0-309-48834-1. PMID 30844154. NCBI NBK545428.
- ^ D'Sa, Elaine M. (September 2004), Using and Preserving Jicama, The University of Georgia: National Center for Home Food Preservation, retrieved 31 July 2024
External links
[edit]
Media related to Pachyrhizus erosus at Wikimedia Commons
Pachyrhizus erosus
View on Grokipediafrom Grokipedia
Description
Physical Characteristics
Pachyrhizus erosus is a perennial climbing vine that can reach lengths of 2–5 m, occasionally up to 10 m, with slender stems up to 2 cm in diameter.[6][7] The leaves are alternate and trifoliate, consisting of three ovate to rhombic leaflets with entire or sinuate-dentate margins; the terminal leaflet measures 5–18 cm long and 6–20 cm wide, while lateral leaflets are slightly smaller, typically 4.5–10 cm long.[6][7] In cultivation, the above-ground portions exhibit annual growth, dying back after the growing season, while the plant persists perennially through its underground tuber.[8] The primary storage organ is a tuberous root, usually round and beet-shaped with a distinct taproot, though it can be elongated in some forms, reaching up to 2–2.5 m in length under optimal conditions.[6] Typically, tubers are oval to irregular in shape, with thin, light to dark brown skin that is easily peeled and crisp, translucent white flesh; in some local cultivars, average dimensions are about 8–11 cm long and 4–10 cm wide, with weights typically ranging from 100–1500 g per tuber (averaging around 455 g), though larger specimens can reach up to 20 kg.[9][10][1] The flowers are papilionaceous and pea-like, appearing in axillary racemes 5–20 cm long, with colors ranging from violet or blue-purple to white; individual corollas measure 14–22 mm.[9][6][7] The pods are linear and straight, 6–15 cm long and 1–1.8 cm wide, containing 7–10 flattened, patelliform seeds, though the pods themselves are not consumed.[6][7]Growth Habit
Pachyrhizus erosus exhibits a vigorous growth habit as a perennial climbing vine in its native tropical environments, producing annual twining stems from a tuberous rootstock that can extend 2–6 meters in length.[11] In cultivation, particularly in temperate regions, it is grown as an annual due to its sensitivity to frost, with the above-ground parts dying back after harvest or in cooler conditions.[12] The plant's life cycle is characterized by rapid vegetative growth, typically requiring 5–9 months from planting to tuber maturity, during which the stems ascend supports through twining.[13] Flowering occurs relatively early in the cycle, often 2–3 months after planting under optimal conditions, producing clusters of fragrant, pea-like flowers that lead to pod development.[14] The tubers, serving as the primary storage organs, develop underground and reach harvestable size in 5–9 months, depending on variety and environmental factors.[15] In areas with distinct dry seasons, the above-ground foliage dies back during drought, while the tubers enter dormancy underground, allowing the plant to survive extended periods of water stress.[11] Reproduction in P. erosus is predominantly vegetative, achieved through the planting of tuber segments, which ensures clonal propagation and rapid establishment.[16] Although seeds are viable and can be produced in pods, they are rarely utilized for propagation due to their high toxicity from rotenone content, rendering them unsuitable for consumption or widespread use.[3] A notable adaptation is the plant's ability to form symbiotic relationships with Rhizobium bacteria in root nodules, facilitating biological nitrogen fixation that enhances soil fertility and supports the plant's nutrient demands.[17] This nitrogen-fixing capacity, which can contribute 163–216 kg N ha⁻¹ under field conditions, underscores its value in sustainable agriculture.[17]Taxonomy
Classification
Pachyrhizus erosus belongs to the kingdom Plantae, phylum Tracheophyta, class Magnoliopsida, order Fabales, family Fabaceae, subfamily Faboideae, tribe Phaseoleae, genus Pachyrhizus, and species P. erosus.[18] The genus Pachyrhizus comprises five accepted species, with P. erosus being one of the three cultivated for their edible tubers, alongside P. ahipa and P. tuberosus.[19][20] P. erosus is distinguished from its close relatives P. tuberosus and P. ahipa by its vigorous climbing habit and production of larger, turnip-shaped tubers that can weigh up to several kilograms, in contrast to the more compact growth and smaller roots of P. ahipa.[21][22] As a member of the Fabaceae family, P. erosus exhibits typical legume traits, including the formation of characteristic pods and the capacity for symbiotic nitrogen fixation through root nodules formed with rhizobial bacteria, which enhances soil fertility.[23][24]Etymology and Synonyms
The genus name Pachyrhizus derives from the Greek words pachys (thick) and rhiza (root), alluding to the plant's prominent tuberous roots.[2] The specific epithet erosus originates from the Latin term meaning "jagged" or "gnawed," referring to the irregularly toothed margins of the leaves.[2] This species was first formally described by Carl Linnaeus in 1753 as Dolichos erosus in his Species Plantarum, based on specimens from the Americas.[25] It was subsequently transferred to the genus Pachyrhizus by Ignatz Urban in 1905, establishing the current binomial Pachyrhizus erosus.[18] Historical synonyms for Pachyrhizus erosus include Dolichos bulbosus L. (1763, illegitimate), Cacara erosa Kuntze, Dolichos erosus L., and Pachyrhizus angulatus Rich. ex DC. (superfluous).[26] These nomenclatural changes reflect early classifications within the Fabaceae family, where the species was initially placed in the genus Dolichos before recognition of distinct generic traits like the thickened roots.[27] Common names for Pachyrhizus erosus vary by region, with "jícama" (from the Nahuatl xīcamatl, meaning "edible root") predominant in Mexico and Central America.[28] It is also known as "yam bean" or "Mexican turnip" in English-speaking areas, reflecting its tuberous form and legume affinity.[29] In Southeast Asia, where it is widely cultivated, regional variants include "bangkwang" in Thailand and "sengkuang" in Malaysia and Indonesia.[29]Distribution and Habitat
Native Range
Pachyrhizus erosus is native to Mexico and Central America, with its original geographic distribution extending from southern Mexico, including regions like Nayarit, southward to Panama.[18] Specific native countries include Mexico (central, gulf, northeast, northwest, and southwest regions), Belize, Guatemala, [El Salvador](/page/El Salvador), Honduras, Nicaragua, Costa Rica, and Panama.[18] This range encompasses seasonally dry tropical biomes where the species occurs as a climbing tuberous geophyte.[18] In its natural habitat, P. erosus thrives in tropical lowlands, particularly along riverbanks, in disturbed areas, and at the edges of deciduous forests and scrub vegetation.[1] It is adapted to elevations from sea level to 1,750 meters, though it is most commonly found between 500 and 900 meters.[1] The plant prefers full sun and well-drained, light sandy-loam or alluvial soils, avoiding waterlogged conditions that can lead to root rot.[30] Annual rainfall in its native areas typically ranges from 1,300 to 1,700 mm for optimal growth, though it can tolerate extremes from 250 to 7,000 mm.[31] Wild forms of P. erosus function as pioneer species in secondary growth areas, contributing to ground cover and soil stabilization in recovering forest edges.[1] Its pre-Columbian presence in the native range is supported by archaeological evidence, including starch grains and phytoliths from Maya lowland sites in Mexico and Central America, indicating long-term ecological integration.[32]Cultivated Regions
Pachyrhizus erosus is cultivated extensively in tropical and subtropical regions worldwide, with major production centered in Central and South America as well as Southeast and East Asia. In the Americas, Mexico serves as the primary hub, where approximately 7,100 hectares were planted as of 2022, primarily in states such as Nayarit, Guanajuato, and Morelos, yielding around 170,000 tons annually and supporting both domestic consumption and export markets.[33][16] Other significant areas include Costa Rica, Brazil, and parts of the United States, where the crop supports local agriculture and contributes to regional food systems.[16][9] In Asia, cultivation has proliferated since its introduction by Spanish colonizers to the Philippines in the 16th century, where it has become a staple vegetable known locally as singkamas and is widely grown for fresh market sales. The crop is now prominent in the Philippines, China (particularly southern regions), Vietnam, India, Indonesia, Thailand, and Malaysia, thriving in these areas due to favorable climates and integration into diverse cropping systems. These Asian regions emphasize the plant's role in smallholder farming and urban markets, with production supporting both culinary traditions and economic livelihoods.[34][9][35] Cultivation remains limited in Africa and the Pacific islands, though trials and small-scale farming occur in countries like Nigeria, Benin, Sierra Leone, and Tonga, highlighting potential for expansion in nitrogen-fixing legume-based systems. Mexico and China stand out as key exporters, facilitating international trade that underscores the crop's economic value in non-native contexts. Adaptations to subtropical zones with temperatures of 20–30°C are common, often requiring supplemental irrigation in drier environments to sustain tuber development and yields.[36][37][9][30]History
Origins and Domestication
Pachyrhizus erosus, commonly known as jícama or yam bean, is a leguminous vine native to Mesoamerica, where it evolved from wild progenitors distributed across Mexico and Central America. The species belongs to the genus Pachyrhizus, which exhibits high genetic diversity in its wild forms, suggesting an origin tied to the region's tropical and subtropical ecosystems during the Holocene period. Genetic studies indicate that P. erosus diverged through rapid radiation from ancestral populations, influenced by varying climates and early human interactions, though specific wild progenitors remain unidentified.[38][39] Domestication of P. erosus occurred in Mexico, marking it as the only root crop definitively domesticated in the country, with cultivation beginning in pre-Columbian times several thousand years ago. Archaeological and ethnobotanical evidence points to intentional selection by early Mesoamerican peoples for traits such as larger, single, vertically oriented tubers with reduced fiber content and higher water retention, improving palatability and yield for human consumption. This process paralleled the broader agricultural revolution in the region, where humans shifted from foraging to managed cultivation around 10,000 years ago, though direct evidence for P. erosus dates to later periods without precise archaeological records from sites like the Tehuacán Valley.[40][41][42] In pre-Columbian societies, P. erosus played a significant role as a dietary staple among the Olmec, Toltec, Maya, and Aztec civilizations, often consumed raw for its crisp texture or cooked in various preparations. Known in Nahuatl as xicamatl (meaning "watery root"), it was valued for its nutritional contributions and ease of storage, appearing in historical accounts and codices as a versatile food source.[41][43][44] Its domestication enhanced agricultural diversity in the tropical Americas, complementing other key crops like maize, beans, and squash in polyculture systems, thereby supporting population growth and cultural development in Mesoamerica.Spread and Introduction
Following the European contact with the Americas, Pachyrhizus erosus was disseminated globally as part of the Columbian Exchange, with Spanish explorers introducing the plant to Europe in the 16th century; however, its adoption there remained limited owing to incompatible temperate climates that hindered tuber development. The primary vector for wider dissemination was the transpacific Manila galleon trade route established by the Spanish, which carried the plant from Mexico to the Philippines around the late 16th century, reaching regions like Amboina (modern-day Ambon, Indonesia) by the 1590s.[16] From the Philippines, cultivation rapidly expanded across Southeast Asia, China, and India during the 17th and 18th centuries through colonial trade networks and local adaptation, establishing it as a valued market-garden crop in tropical lowlands.[36] In parallel, Portuguese trade routes contributed to its introduction to Africa in the 18th century, with subsequent repeated plantings in eastern (e.g., Tanzania) and western (e.g., Senegal, Sierra Leone, Cameroon, Zaire) regions via colonial exchanges from American outposts.[41] Modern introductions in the 20th century extended its reach to Australia and the United States, primarily for ethnic markets serving Asian and Latin American communities, supported by imports from Mexico and Southeast Asia.[36] Botanical documentation during 19th-century expeditions and surveys in Asia, including records of vernacular names and cultivation practices in India, highlighted its economic potential and spurred greater commercial interest among European botanists and traders.[45]Cultivation
Growing Conditions
Pachyrhizus erosus is best suited to tropical and subtropical climates, where it requires a frost-free growing season of 5 to 9 months to allow for adequate tuber development. Optimal temperatures range from 18°C to 30°C, with growth halting below 10°C and the plant being highly sensitive to frost. It demands full sun exposure for at least 6 to 8 hours daily and thrives in moderate to high humidity environments, typically 60% to 80%. In regions with cooler nights or shorter warm periods, yields may be reduced due to slowed root expansion.[46][14][47] The plant prefers loose, well-drained sandy or loamy soils that are rich in organic matter, with a pH range of 6.0 to 7.5 to support healthy root growth. Heavy clay or compacted soils should be avoided, as they promote water retention and increase the risk of root rot. Good drainage is essential, particularly in areas prone to heavy rains, where raised beds or mounding can facilitate excess water runoff. The crop's deep-rooting habit benefits from deep, loose soil (at least 50 cm deep) to accommodate tuber expansion without restriction.[48][49][47][13] Annual precipitation of 900 to 1,400 mm, evenly distributed, supports vigorous growth, though supplemental irrigation is necessary during dry spells to maintain consistent soil moisture without saturation. As a leguminous nitrogen-fixer in symbiosis with rhizobia bacteria, P. erosus requires minimal nitrogen fertilizers, but phosphorus and potassium supplements—typically 50-100 kg/ha of each—are advised to boost tuber yields and overall plant vigor. Over-fertilization with nitrogen can lead to excessive vegetative growth at the expense of root production.[36][37] P. erosus is susceptible to pests such as root-knot nematodes (Meloidogyne spp.), which cause galling and yield losses, and diseases including fungal root rots from pathogens like Rhizoctonia or Fusarium in poorly drained conditions. Crop rotation with non-host plants, such as cereals, every 2-3 years helps suppress nematode populations and reduces disease incidence. The plant's natural production of rotenone in foliage provides some deterrence against insect pests, though monitoring for caterpillars is recommended.[13][46] P. erosus is generally day-length neutral for vegetative growth but achieves optimal tuber yields under approximately 12-hour photoperiods, as longer days promote flowering and reduce root bulking.[50]Propagation and Harvesting
Propagation of Pachyrhizus erosus is primarily by seeds, sown directly in the field or started as transplants indoors. Vegetative propagation using tuber cuttings measuring 10-20 cm in length or whole small tubers is possible and used to preserve desirable traits, though less common than seeds. Seed viability can be low (often below 50% even under optimal conditions) and may require scarification or in vitro germination; mature seed pods contain rotenone and other toxic compounds that deter consumption but do not prevent their use in cultivation.[51][52] Vegetative propagation from tubers allows for quicker establishment compared to seeds in some cases, with cuttings planted directly in prepared soil after the risk of frost has passed. Planting involves placing tuber cuttings or small tubers at a depth of 10-15 cm in well-drained mounds or raised beds to promote root development and prevent waterlogging; spacing is typically 30-50 cm between plants within rows, with rows 1-2 m apart to accommodate the sprawling vines. The growing season spans 150-270 days, influenced by photoperiod and temperature, during which the plant develops its extensive vine system before tuber bulking occurs under shorter day lengths.[48][53] Maintenance focuses on supporting vine growth and ensuring adequate resources; trellises or stakes are used to train the twining vines up to 3-5 m long, improving air circulation and facilitating weeding while potentially increasing tuber yields by 20-30%. Regular manual weeding controls competition from other plants, and supplemental irrigation is applied during dry spells to maintain consistent soil moisture without waterlogging, as the crop is moderately drought-tolerant once established.[48][53] Harvesting occurs 5-9 months after planting, typically when vines yellow and foliage dies back, signaling tuber maturity; tubers are carefully dug using forks or spades to avoid damage, targeting those 8-10 cm in diameter for optimal succulence. Average yields range from 10-20 tons per hectare under good management, though higher figures up to 40 tons per hectare have been reported in tropical trials. Post-harvest, tubers are cleaned and cured in a shaded, ventilated area at ambient temperatures for 1-2 weeks to toughen the skin and extend storability; using whole tubers for propagation or consumption prevents unwanted regrowth from remnants, unlike seed-based methods that may lead to volunteer plants.[53][54][16]Uses and Safety
Culinary Applications
The edible tuber of Pachyrhizus erosus, commonly known as jícama, is prepared by first peeling away its tough, brownish outer skin using a knife or vegetable peeler to reveal the crisp white flesh beneath. It is most frequently consumed raw, sliced into sticks, matchsticks, or cubes for salads, snacks, or dipping accompaniments, where its refreshing quality shines. When cooked, jícama can be boiled, stir-fried, or added to soups, softening slightly while retaining some firmness, and it benefits from brief soaking in lime or lemon juice to enhance flavor without altering texture significantly.[55][56][57] Jícama's culinary properties include a crisp, juicy texture reminiscent of apples or water chestnuts and a mild, slightly sweet flavor that is subtly nutty and low in intensity. This neutrality allows it to absorb seasonings, marinades, and surrounding flavors effectively, making it versatile in both savory and sweet applications. It is predominantly eaten raw in many traditional uses to preserve its signature crunch, as heat can diminish the firmness provided by its high water content and structural polysaccharides.[58][59][57][60] In Mexican cuisine, jícama features prominently in ensalada de jícama, a fresh salad combining julienned tuber with citrus, onions, and chili for a tangy contrast, often served as a side to grilled meats. Vietnamese dishes incorporate it as củ đậu in gỏi củ đậu, a vibrant salad with shrimp, herbs, and nuoc cham dressing that highlights its cooling bite in hot climates. Chinese-influenced preparations include braised or stir-fried jícama, such as in jiu hu char, where shredded tuber is cooked with cuttlefish, mushrooms, and soy sauce for a savory filling in fresh rolls or as a standalone side. For desserts and beverages, jícama appears in agua de jícama, a refreshing Mexican agua fresca blended with lime, sugar, and water, evoking its subtle sweetness in a chilled drink. Young seed pods can be cooked thoroughly and used as a vegetable.[61][62][63][64][31] Culturally, jícama holds significance as a street food staple in Latin America, where vendors slice it fresh and dust it with lime, salt, and chili for an accessible, hydrating snack, particularly in Mexico during seasonal markets. In Asia, its adoption in Vietnamese and Malaysian-Chinese communities underscores its role in everyday meals and festive wraps, symbolizing freshness and simplicity. Some indigenous and modern preparations involve lacto-fermentation, pickling jícama with spices or citrus to create tangy condiments that extend its use in traditional diets.[65][66][35][67]Nutritional Value
The tuber of Pachyrhizus erosus consists primarily of water, accounting for approximately 90% of its composition, with carbohydrates making up about 9% (predominantly as dietary fiber, including inulin at 4–6% of fresh weight), 1% protein, and less than 0.2% fat. This results in a low energy density of 38 kcal per 100 g, positioning it as a suitable low-calorie food option. The fiber content, around 4.9 g per 100 g, contributes to its crisp texture while providing substantial soluble and insoluble fractions that support digestive health.[68][4] Key micronutrients include vitamin C at 20 mg per 100 g (about 22% of the daily value), potassium at 150 mg per 100 g, and folate at 12 µg per 100 g, alongside low sodium levels (4 mg per 100 g). These elements enhance its role in immune support and electrolyte balance without contributing significantly to sodium intake. Recent analyses confirm these values, highlighting the tuber's nutrient profile as stable across typical cultivation conditions.[68][69] The prebiotic properties of its inulin fiber promote gut microbiota diversity and aid digestion, while the low glycemic index (17–26) facilitates stable blood glucose levels, beneficial for diabetes management. Antioxidants, such as polyphenols concentrated in the peel (though typically inedible due to toxicity), offer potential anti-inflammatory effects if safely processed. Compared to water chestnuts, P. erosus provides similar hydration and crunch but superior fiber (4.9 g vs. 1.7 g per 100 g), enhancing satiety without added calories. However, excessive raw intake of the inulin-rich tuber can lead to bloating from gut fermentation.[70][4][71][72]Toxicity
The seeds, pods, leaves, and stems of Pachyrhizus erosus contain toxic isoflavonoids, primarily rotenone, along with other compounds, rendering these above-ground parts poisonous if ingested. Young seed pods may be consumed after thorough cooking to reduce toxins, but mature pods remain hazardous.[73][74][31] In contrast, the tubers are safe for consumption once the fibrous outer skin is peeled, as the edible flesh lacks significant levels of these toxins.[13] Rotenone concentrations in the seeds typically range from 0.07% to 1.25% by weight, with variations depending on cultivar and growing conditions; levels around 0.1-0.5% are commonly reported in cultivation assessments.[75][9] Rotenone acts as a neurotoxin by inhibiting mitochondrial electron transport, leading to cellular energy disruption and symptoms such as nausea, vomiting, dizziness, respiratory depression, lactic acidosis, seizures, coma, and paralysis in high doses; ingestion of even small amounts (e.g., 15-30 seeds) can cause severe metabolic disturbances, and fatal outcomes have been documented in rare human cases.[76][77][78] The compound is particularly lethal to fish and insects, historically exploited as a piscicide and insecticide in traditional practices across tropical regions.[77] In animals, documented poisonings include generalized hemorrhages in organs like the brain, lungs, and liver following seed ingestion, though such incidents are less frequently reported than in humans.[79] Safety guidelines emphasize avoiding consumption of all above-ground parts entirely, as they pose risks even in small quantities; while food processing methods like drying, roasting, or boiling can reduce rotenone levels by up to 80%, these do not fully eliminate the toxin, and cooked seeds remain hazardous.[80][81] The World Health Organization classifies rotenone as moderately toxic to humans, with cultivation guides recommending strict separation of tubers from toxic plant materials to prevent accidental ingestion, particularly in agricultural settings.[3] Recent toxicology studies from the 2020s have further elucidated the cytotoxic and genotoxic effects of rotenone from P. erosus seeds, reinforcing warnings against non-tuber use.[82][83]Storage and Preservation
Pachyrhizus erosus tubers, known as jícama, require careful post-harvest handling to maintain their crisp texture and prevent decay due to their high moisture content. For short-term storage, intact tubers should be kept at 12.5–15°C with 70–80% relative humidity, where they can remain in excellent condition for 2–4 months.[84] At cooler room temperatures (around 20°C) without refrigeration, unwrapped tubers last 2–3 weeks if kept dry to avoid moisture-related spoilage.[85] Chilled storage in a refrigerator extends usability to 1–2 months, but temperatures below 10°C induce chilling injury, manifesting as pitting, internal discoloration, decay, and a rubbery texture within 1–3 weeks.[84][86] For longer-term preservation, whole unpeeled tubers can be frozen at -20°C for up to 12 months, though peeled or cut pieces are best limited to 9 months to minimize quality loss, including reductions in bioactive compounds like isoflavones after 3–4 months.[87] Drying sliced tubers at 52°C for 8–12 hours yields chips storable for 1 year at room temperature or up to 5 years when frozen.[87] Pickling offers another method, with recipes like bread-and-butter pickled jícama or spicy jícama relish preserving flavor and texture through acidification.[85] Jícama naturally resists enzymatic browning when cut, reducing the need for additional treatments, though tight plastic wrapping extends cut tuber freshness in the refrigerator to 1 week.[85] Spoilage risks include mechanical damage during handling, which promotes decay, and exposure to ethylene-producing fruits, as jícama shows moderate sensitivity that accelerates softening.[84] Modern techniques like modified atmosphere packaging (MAP) with ~4% CO₂ help maintain quality in fresh-cut pieces by slowing respiration and microbial growth, potentially extending shelf life beyond 4 weeks at optimal temperatures.[88] Under ideal conditions, post-harvest losses can be kept below 5%.[86]References
- https://en.wiktionary.org/wiki/jicama