What To Know
- But potatoes are actually quite versatile and have a number of special features that make them an ideal ingredient in a variety of dishes.
- Finally, they can be used to make a natural dye, and they can be planted in many temperate countries, in the spring or fall, for their edible tubers.
There are a few vegetables that are often mistaken for one another.
Jicama and potatoes are two of those vegetables.
While they both share some similarities, there are also some key differences between them.
In this blog post, we will explore those differences so that you can better understand each vegetable.
Let’s get started!
What is special about jicama?
[amazon fields=”B00B6QUFK2″ value=”thumb” image=”1″ image_size=”large” image_align=”center”]
[amazon fields=”B00B6QUFK2″ value=”button”]
Jicama is a tuberous root vegetable that has many unique qualities.
Here we will explore some of the more special features of jicama.
Jicama is a root vegetable that is native to Mexico and Central America, and is gaining popularity in the United States.
The jícama (HEE-kah-mah) has a thick, brown skin and crisp, white flesh due to its high water content.
What is more, it has a delicate, slightly sweet flavor with a refreshing and crunchy texture.
Thus, it is perfect for snacking or adding to salads and other dishes.
Jicama is also packed with nutrients, making it a healthy addition to your diet.
It is a great source of vitamin C and contains more potassium than bananas.
Jicama is low in calories, high in fiber and B-complex vitamins.
If you’re looking for a delicious and nutritious vegetable to add to your diet, jicama is a great option.
What is special about potatoes?
[amazon fields=”B07XW1GNZL” value=”thumb” image=”1″ image_size=”large” image_align=”center”]
[amazon fields=”B07XW1GNZL” value=”button”]
When most people think of potatoes, they think of a basic starch that can be boiled, mashed, or roasted.
First, potatoes are knobby and cylindrical, with skin that can be smooth or rugged, and flesh that ranges in color from white to yellow to orange to red.
They have a mildly sweet flavor that becomes more pronounced when they’re cooked.
Also, potatoes are packed with nutrients like vitamin C, potassium, and magnesium.
They also contain antioxidants and fiber, which can help promote good health.
Additionally, potatoes are a low-calorie food option and can be enjoyed in different ways.
Whether boiled, mashed, or roasted, potatoes make a delicious and nutritious meal option.
Finally, they can be used to make a natural dye, and they can be planted in many temperate countries, in the spring or fall, for their edible tubers.
However, there are some key differences between these two vegetables.
|What it is||Root vegetable.||Starch vegetable.|
|The origin||Native to Mexico and Central America.||Native to South America|
|Appearance and texture||Round shape Thick, brown skin that is easy to peel off. Firmer and watery texture. Crispy white flesh.||Elongated shape. Red or pink thin skin. Soft and creamy texture. Flesh color ranges from white to yellow.|
|Flavor||Slightly sweet flavor.||Bland and earthy flavor.|
|Common uses||Can be eaten raw as an alternative to fruit or added to salads. Can be stir-fried, paired well with dipping sauces.||Need to be cooked longer in order to break down to starchy texture. Can be cooked in a variety of ways: boiled, mashed, roasted, and so on.|
|Nutrient content||Contains more fiber than potatoes.||Higher in carbohydrates.|
Jicama and potatoes might seem like strange bedfellows, but these two vegetables have more in common than you might think.
For one, both are tubers which have long, thin stems that protrude from the soil.
They both are parts of the root vegetable family.
Also, they also share a mild sweet flavor and similar raw and cooked texture: watery when being raw, and softer when being cooked.
They can both be boiled, roasted, or grilled, making them versatile additions to any meal.
Finally, jicama and potatoes are also both relatively low in calories and high in dietary fiber.
And they are an excellent source of vitamin C, and potassium.
Which one is better?
|Product Comparison||[amazon fields=”B07XW1GNZL” value=”title”]||[amazon fields=”B00B6QUFK2″ value=”title”]|
|Product Image||[amazon fields=”B07XW1GNZL” value=”thumb”]||[amazon fields=”B00B6QUFK2″ value=”thumb”]|
|Latest Price||[amazon fields=”B07XW1GNZL” value=”button”]||[amazon fields=”B00B6QUFK2″ value=”button”]|
So which one should you choose?
It really depends on what you’re looking for in a dish.
If you want something that will hold its shape and has a sweet taste, go with jicama.
If you’re after something with a richer flavor and is softer in texture, opt for potatoes.
Give both of them a try and see which one you like best!