Jicama (HEE-kah-ma) is an edible root that resembles a turnip. It has thin brown skin and crisp, juicy, white flesh that’s mild in flavor (think of a mix between a water chestnut and a pear). Jicama is native to Mexico, where it’s sometimes referred to as yam bean, Mexican turnip, or Mexican potato. Jicama 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 is a prebiotic. Jicama is very low in saturated fat, cholesterol and sodium. It is also a good source of potassium and Vitamin C.