The Health benefits of Jicama Vegetable
Jicama, also known as yam bean, is a round, fleshy taproot vegetable of the bean family plant. Jicama is a perennial vine plant growing vigorously under semitropical and tropical climates.
It is often white in colour and adds a nice touch to salads if sliced and eaten raw, or it can be cooked just like a potato since it resembles a cross between those tubular roots and a turnip.
It has similar growth characteristics as that of lima bean or any other bean species plant. As in turnips, fresh yam bean tubers are rich in vitamin C; provide about 20.2 mg or 34% of DRA of vitamin C per 100 g.
Vitamin-C is a powerful water-soluble anti-oxidant that helps body scavenge harmful free radicals, thereby offers protection from cancers, inflammation and viral cough and cold. It is one of the finest source dietary fiber and excellent source of oligofructose inulin, a soluble dietary fiber.
The soluble fiber in jicama is excellent for lowering cholesterol as well. It also helps to stabilize blood sugar levels and boosts digestive health.
Jicama usually found in masks, scrubs, facial soap, moisturizer, and lotion. Jicama proved refreshing, because Jicama tubers have high water content, around 86-90 percent, giving, moisturizing effect.
It also contains phytoestrogen, for women, the presence of phytoestrogens is necessary to maintain the quality of life of older age. When a woman enters menopause where estrogen is no longer produced by the body or only produced in relatively small quantities, so there is a tendency of women experience physical setbacks, including faster wrinkled skin and organs begin to fragile bones and brittle.
Jicama is one of the foods that contain phytoestrogens so good to eat for those who have entered menopause, so complaints that occur in menopause is inevitable and will make the older women to be even fresher and more attractive.