"J?cama is high in carbohydrates in the form of dietary fiber. It is composed of 86-90% water; it contains only trace amounts of protein and lipids. Its sweet flavor comes from the oligofructose inulin (also called fructo-oligosaccharide), which the human body does not metabolize; this makes the root an ideal sweet snack for diabetics and dieters."

I just copied above from http://en.wikipedia.org/wiki/Jicama, is this information correct?

Yes, jicama is a great low carb addition to your diet, because it's mostly fiber and water, and tastes fantastic. It's good in a salad, to use instead of apples (raw), to make into slaw, to eat raw for a snack. And jicama is listed as an acceptable food on Atkins induction phase - it's listed on their website. So, eat and enjoy.

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Nita

Last night I finally tried it.

Hmmm. Interesting. I'm probably not the first to suggest this, but I imagine if we cooked jimica with a little cinnamon, polydextrose, and sucralose while between two crusts of cabalose flour we'd have something mom used to make.

Add a little DaVinci's green apple syrup, or some lc apple flavored drink mix. Then it might really be like mom made.

I tried frying jicama like french fries. It was good, but not crisp, and tasted more like cooked yellow squash than anything else. Shredded it makes a great slaw. I've made a faux Waldorf salad using jicama and fresh blueberries and walnuts. Quite good. And just plain, or with a squeeze of fresh lime juice, is excellent for a snack, when you need something cool and crunchy in the summer.

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Nita