Pachyrhizus erosus

Jicama, also known as the Mexican yam bean or Mexican turnip, is the name of the plant Pachyrhizus erosus and its tuberous root. The plant is a vine native to the Americas, belonging to the legume family, Fabaceae. The name "jicama" comes from the Nahuatl word xīcāmlli, which means "tender root." In Hebrew, it is known as ייקמה (Yikama). Other relevant translations include Jicama in Spanish, Jicama in French, Jicama in Italian, and Jicama in Portuguese. The edible part of the plant is the tuberous root, which is round and typically the size of a potato. The root has a thin, dark brown skin and creamy white flesh with a crisp texture similar to that of an apple or water chestnut. Jicama is low in calories and high in fiber, making it a popular ingredient in various cuisines, particularly in Mexican and Asian dishes. It is often eaten raw, either alone or as part of salads, slaws, and other dishes, and can also be cooked or pickled. The raw root has a slightly sweet and nutty flavor, similar to that of a potato or pear. However, the seeds, leaves, and flowers of the jicama plant are toxic and should not be consumed.