id: 509

name: Jicama

flavor_bible_name_variants: jicama,mizuna

flavor_bible_pairings_ids: avocado,cabbage green,carrots,chicken,chile peppers,chili powder,cilantro,cloves,cucumbers,cumin,fish,ginger,grapefruit,ketchup,lemon,lime juice,mangoes,melon,mustard yellow,oil canola,oil sesame,onions red,orange,papaya,peanuts crushed,pepper black,pineapple,pumpkin seeds,radishes,salads,salsa,salt kosher,sesame oil,shrimp,soy sauce,spinach,sugar,vinegar white

status: draft

source: foodb,flavor_bible

food_db_name: Jicama

flavor_db_name_variants: jicama

name_scientific: Pachyrhizus erosus

description: Pachyrhizus erosus, commonly known as jicama, Mexican yam, or Mexican turnip, is the name of a native Mexican vine, although the name most commonly refers to the plant's edible tuberous root. Jícama is a species in the genus Pachyrhizus in the bean family (Fabaceae). Plants in this genus are commonly referred to as yam bean, although the term "yam bean" can be another name for jícama. The other major species of yam beans are also indigenous within the Americas. Flowers, either blue or white, and pods similar to lima beans, are produced on fully developed plants. Several species of jicama occur, but the one found in [many] markets is Pachyrrizus erosus. The two cultivated forms of P. erosus are jicama de agua and jicama de leche. The latter has an elongated root and milky juice. The agua form has a top-shaped to oblate root, a translucent juice, and is the preferred form for market.

itis_id: 26824

wikipedia_id: Jicama

picture_file_name: 520.jpg

picture_content_type: image/jpeg

picture_file_size: 119712

picture_updated_at: 2012-04-20T09:30:46.000Z

legacy_id: 547

food_group: Vegetables

food_subgroup: Root vegetables

food_type: Type 1

created_at: 2011-02-09T00:37:46.000Z

updated_at: 2019-05-14T18:05:26.000Z

creator_id: null

updater_id: null

export_to_afcdb: false

category: specific

ncbi_taxonomy_id: 109171

export_to_foodb: true

public_id: FOOD00509