Yam bean

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Yam bean

The Yam bean (Pachyrhizus erosus), also known as the jicama, Mexican yam, or Mexican turnip, is a type of tuberous root vegetable native to Mexico and Central America.

Pronunciation

Yam bean: /ˈyam biːn/ Jicama: /ˈhɪkəmə/

Etymology

The term "yam bean" is derived from the word "yam", which is of West African origin, and "bean", from the Old English bēan, referring to the plant's leguminous nature. "Jicama" is derived from the Nahuatl word xicamatl, which was the term used by the indigenous peoples of Mexico to refer to the plant.

Description

The yam bean is a vine that grows to a height of 4–5 m. The plant produces large, tuberous roots that are crisp and sweet, similar to a sweet potato or water chestnut. The roots are typically eaten raw in salads, but can also be cooked. The rest of the plant, including the beans, is toxic and should not be consumed.

Health Benefits

Yam beans are low in calories and high in dietary fiber, making them a good choice for weight management. They are also a good source of vitamin C and potassium.

Related Terms

  • Tuber: A type of modified plant structure that is enlarged to store nutrients.
  • Legume: A plant in the family Fabaceae, or the fruit or seed of such a plant.
  • Vitamin C: A vitamin found in various foods and sold as a dietary supplement.
  • Potassium: A chemical element with the symbol K (from Neo-Latin kalium) and atomic number 19.

External links

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