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Does anyone know what a Jacima is and is there a substitute?

Answered on August 19, 2014
Created January 16, 2013 at 9:36 PM

I have found some fabulous Paleo recipies that include Jacima. I am in Australia and have never heard of it and am wondering if there is a substitute or if it goes by another name.

61844af1187e745e09bb394cbd28cf23

(11058)

on January 16, 2013
at 10:44 PM

Well, I was going by the fact that it fucks with my glucose levels and turns pink when cut. It certainly contains starch...I guess the eaters will have to determine how good/bad it is for them.

32be195157f00ad15a933b8bb333dcc4

(379)

on January 16, 2013
at 10:10 PM

what recipes? that may help us figure out good subs

7f8bc7ce5c34aae50408d31812c839b0

(2698)

on January 16, 2013
at 10:06 PM

Actually NOT starchy per se. 8.8g carbs/100gms. 4.9g fiber, 1.8g sugar the last 2.1g is not really accounted for in thenutrition data.

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8 Answers

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1
Ebb10603524dd22621c1155dd7ddf106

(19160)

on January 17, 2013
at 02:26 PM

I would substitue melon or squash depending on the type of recipe the jicama was in. If it was adding sweetness and water, I would go with melon. If it was adding a light, sweet starchy veg, I would go with squash.

4
Fd70d71f4f8195c3a098eda4fc817d4f

(8014)

on January 16, 2013
at 09:47 PM

Do you mean jicama?

It's delicious!! If there are any Latin American markets near you, you'll find it easily. It kind of looks like a large, roundish potato. You have to peel it (rough, brownish skin), but it is usually eaten raw. (Doesn't taste like a potato at all. It's kinda flavorless, but a little on the sweet side. Very crisp and delicious -- goes GREAT with dips, guacamole, etc.) It looks like a potato, but tastes almost like a much less sweet apple. Flavor isn't strong at all, but it's a great crunchy texture and is awesome as part of a crudite of other raw veggies.

Some people make jicama fries...cut in a julienne and bake or fry.

Not sure if there are any Latin markets in Australia. But in the U.S., you can sometimes find jicama at the regular supermarkets in the produce section.

2
Ed7403e397077dd1acdbf25c7f6e56ce

on January 16, 2013
at 11:07 PM

Water chestnuts are the only thing similar that I can think of.

0
Dc7cda9ad5ccc16d48443d8517a6ab01

on January 18, 2013
at 09:50 PM

Do you have access to kohlrabi? Kholarabi has a similar texture to jicama, although I think that kohlrabi has a more pungent/ intense taste.

0
A048b66e08306d405986b6c04bf5e8e4

on January 17, 2013
at 06:02 AM

jicama is a tuber that is brown on the outside and white on the inside and has crunchy, mildly sweet flesh it is high in fiber and vitamin C. I love taking slices of it and putting in my lunch box for my paleo safe carb. I suppose you could substitute with any other white, mild flavored tuber for jicama.

0
211d4075d68b24cd0aa7ebfa94262bb9

on January 17, 2013
at 05:47 AM

What I can't figure out is what it's doing to my skin when I touch it raw. It makes my skin slippery and won't rinse off with water (hydrophobic?). It almost seems to be binding to my fingerprints.

0
F92e4ca55291c3f3096a3d4d3d854986

(11693)

on January 16, 2013
at 09:55 PM

A warning, it's a FODMAP veg, so gassy for some. I don't particularly find it all that special - tastes like a cross between raw potato and pear.

0
61844af1187e745e09bb394cbd28cf23

(11058)

on January 16, 2013
at 09:47 PM

It's a crunchy, starchy root vegetable, similar in texture to raw potato, with an ever so slight sweetness to it.

http://lmgtfy.com/?q=jicama+substitute

7f8bc7ce5c34aae50408d31812c839b0

(2698)

on January 16, 2013
at 10:06 PM

Actually NOT starchy per se. 8.8g carbs/100gms. 4.9g fiber, 1.8g sugar the last 2.1g is not really accounted for in thenutrition data.

61844af1187e745e09bb394cbd28cf23

(11058)

on January 16, 2013
at 10:44 PM

Well, I was going by the fact that it fucks with my glucose levels and turns pink when cut. It certainly contains starch...I guess the eaters will have to determine how good/bad it is for them.

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