Pachyrhizus erosus

Classification System: APG IV

Superregnum: Eukaryota
Regnum: Plantae
Cladus: Angiosperms
Cladus: Eudicots
Cladus: Core eudicots
Cladus: Rosids
Cladus: Eurosids I
Ordo: Fabales

Familia: Fabaceae
Subfamilia: Faboideae
Tribus: Phaseoleae
Subtribus: Glycininae
Genus: Pachyrhizus
Species: Pachyrhizus erosus
Name

Pachyrhizus erosus (L.) Urb. (1905)
Synonyms

Cacara erosa (L.) Kuntze
Cacara palmatiloba (DC.) Kuntze
Dolichos articulatus Lam.
Dolichos bulbosus L.
Dolichos erosus L.
Dolichos mammosus Noronha
Dolichos palmatilobus DC.
Pachyrhizus angulatus Rich. ex DC.
Pachyrhizus angulatus f. integrifolius Wawra
Pachyrhizus articulatus Duchass. ex Walp.
Pachyrhizus bulbosus Kurz
Pachyrhizus erosus var. palmatilobus (DC.) R.T.Clausen
Pachyrhizus erosus var. typicus R.T.Clausen
Pachyrhizus jicamas Blanco
Pachyrhizus palmatilobus (DC.) Benth. & Hook.f. ex Hemsl.
Pachyrhizus strigosus R.T.Clausen
Pachyrhizus trilobus DC.
Phaseolus tuberosus Lour.
Robynsia macrophylla M.Martens & Galeotti
Stizolobium bulbosum Spreng.
Stizolobium domingense Spreng.
Taeniocarpum articulatum Desv.

Distribution
Native distribution areas:

Continental: Southern America
Regional: Central America
Belize, Costa Rica, El Salvador, Guatemala, Honduras, Nicaragua, Panamá
Continental: Northern America
Regional: Mexico
Mexico Central, Mexico Gulf, Mexico Northeast, Mexico Northwest, Mexico Southwest
Introduced into:
Andaman Is., Assam, Bangladesh, Bismarck Archipelago, Brazil North, Brazil Northeast, Brazil Southeast, Brazil West-Central, Cambodia, Cameroon, China South-Central, China Southeast, Christmas I., Cuba, Dominican Republic, East Himalaya, Fiji, Florida, Gabon, Hainan, Haiti, India, Jamaica, Jawa, Laos, Leeward Is., Lesser Sunda Is., Madagascar, Malaya, Maldives, Mauritius, Myanmar, Nepal, New Caledonia, New Guinea, Philippines, Puerto Rico, Queensland, Réunion, Sri Lanka, Sumatera, Taiwan, Tanzania, Thailand, Trinidad-Tobago, Venezuela, Vietnam, Windward Is.

References: Brummitt, R.K. 2001. TDWG – World Geographical Scheme for Recording Plant Distributions, 2nd Edition
References
Primary references

Urban, I. (ed.) 1904–1908. Symbolae Antillanae seu Fundamenta florae Indiae Occidentalis. Vol. V. 555 pp. Fratres Borntraeger, Lipsiae [Leipzig]; Paul Klincksieck, Parisiis [Paris]; Williams & Norgate, Londini [London]. BHL Reference page. : 4: 311.

Additional references

Forzza, R.C., Zappi, D. & Souza, V.C. (2016-continuously updated). Flora do Brasil 2020 em construção http://reflora.jbrj.gov.br/reflora/listaBrasil/ConsultaPublicaUC/ResultadoDaConsultaNovaConsulta.do.
Baksh-Comeau, Y.S, Maharaj, S.S., Adams, C.D., Harris, S.A., Filer, D.L. & Hawthorne, W.D. 2016. An annotated checklist of the vascular plants of Trinidad and Tobago with analysis of vegetation types and botanical 'hotspots'. Phytotaxa 250(1): 1–431. DOI: 10.11646/phytotaxa.250.1.1 Paywall. Reference page.

Links

Govaerts, R. et al. 2021. Pachyrhizus erosus in Kew Science Plants of the World online. The Board of Trustees of the Royal Botanic Gardens, Kew. Published online. Accessed: 2021 May 17. Reference page.
International Plant Names Index. 2021. Pachyrhizus erosus. Published online. Accessed: May 17 2021.
Tropicos.org 2021. Pachyrhizus erosus. Missouri Botanical Garden. Published online. Accessed: 17 May 2021.
Hassler, M. 2021. Pachyrhizus erosus. World Plants: Synonymic Checklists of the Vascular Plants of the World In: Roskovh, Y., Abucay, L., Orrell, T., Nicolson, D., Bailly, N., Kirk, P., Bourgoin, T., DeWalt, R.E., Decock, W., De Wever, A., Nieukerken, E. van, Zarucchi, J. & Penev, L., eds. 2021. Species 2000 & ITIS Catalogue of Life. Published online. Accessed: 2021 May 17. Reference page.
Hassler, M. 2021. World Plants. Synonymic Checklist and Distribution of the World Flora. . Pachyrhizus erosus. Accessed: 17 May 2021.
USDA, ARS, Germplasm Resources Information Network. Pachyrhizus erosus in the Germplasm Resources Information Network (GRIN), U.S. Department of Agriculture Agricultural Research Service. Accessed: 07-Oct-06.

Vernacular names
čeština: Jícama
Deutsch: Yambohne
English: Jicama
suomi: Pikkujamssipapu
Bahasa Indonesia: Bengkuang
Nāhuatl: Xīcama
Nederlands: Yamboon
Tagalog: singkamas
Türkçe: Jikama

Pachyrhizus erosus, commonly known as jícama (/ˈhɪkəmə/ or /dʒɪˈkɑːmə/;[1] Spanish jícama [ˈxikama] (listen); from Nahuatl xīcamatl, [ʃiːˈkamatɬ]) Mexican turnip, is the name of a native Mexican vine, although the name most commonly refers to the plant's edible tuberous root. Jícama is a species in the Pachyrhizus erosus in the pea family. (Fabaceae). Pachyrhizus tuberosus[2] and Pachyrhizus ahipa are the other two cultivated species. The naming of this group of edible plants can sometimes be confusing, with much overlap of similar or the same common names.

Flowers, either blue or white, and pods similar to peas, are produced on fully developed plants. Several species of jicama occur, but the one found in many markets is P. erosus. The two cultivated forms of P. erosus are jicama de agua and jicama de leche, both named for the consistency of their juice. The leche form has an elongated root and milky juice, while the agua form has a top-shaped to oblate root and a more watery, translucent juice, and is the preferred form for market.[3][4]

Description
Fresh jícama for sale at a farmers' market

The jícama vine can reach a height of 4–5 metres (13–16 feet) given suitable support. Its root can attain lengths up to 2 m (6+1⁄2 ft) and weigh up to 20 kilograms (44 pounds). The heaviest jícama root ever recorded weighed 23 kg (51 lb) and was found in 2010 in the Philippines.[5] Jicama is frost-tender and requires 9 months without frost for a good harvest of large tubers or to grow it commercially. It is worth growing in cooler areas that have at least 5 months without frost, as it will still produce tubers, but they will be smaller. Warm, temperate areas with at least 5 months without frost can start seed 8 to 10 weeks before the last spring frost. Bottom heat is recommended, as the seeds require warm temperatures to germinate, so the pots will need to be kept in a warm place. Jicama is unsuitable for areas with a short growing season unless cultured in a greenhouse. Growers in tropical areas can sow seed at any time of the year. Those in subtropical areas should sow seed once the soil has warmed in the spring.[6]
Taxonomy

Other names for jicama include Mexican potato, ahipa, saa got, Chinese potato, and sweet turnip. In Ecuador and Peru, the name jicama is used for the unrelated yacón or Peruvian ground apple, a plant of the sunflower family whose tubers are also used as food.[4]
History

The jicama originated in Mexico and central America.[7] It has been found at archaeological sites in Peru dating to 3000 BC.[7] In the 17th century, the jicama was introduced to Asia by the Spanish.[7]
Spread to Asia
Jícama

Yambean (jicama), raw

Nutritional value per 100 g (3.5 oz)
Energy	159 kJ (38 kcal)
Carbohydrates	8.82 g
Sugars	1.8 g
Dietary fiber	4.9 g
Fat	0.09 g
Protein	0.72 g
Vitamins	Quantity %DV†
Thiamine (B1)	2% 0.02 mg
Riboflavin (B2)	2% 0.029 mg
Niacin (B3)	1% 0.2 mg
Pantothenic acid (B5)	3% 0.135 mg
Vitamin B6	3% 0.042 mg
Folate (B9)	3% 12 μg
Choline	3% 13.6 mg
Vitamin C	24% 20.2 mg
Minerals	Quantity %DV†
Calcium	1% 12 mg
Iron	5% 0.6 mg
Magnesium	3% 12 mg
Manganese	3% 0.06 mg
Phosphorus	3% 18 mg
Potassium	3% 150 mg
Sodium	0% 4 mg
Zinc	2% 0.16 mg
Other constituents	Quantity
Water	90 g
Link to USDA Database entry
Units μg = micrograms • mg = milligrams IU = International units
†Percentages are roughly approximated using US recommendations for adults. Source: USDA FoodData Central

Spaniards spread cultivation of jícama from Mexico to the Philippines (where it is known as singkamas, from Nahuatl xicamatl),[8] from there it went to China and other parts of Southeast Asia, where notable uses of raw jícama include popiah, bola-bola (meatballs) and fresh lumpia in the Philippines, and salads in Indonesia, Singapore, and Malaysia such as yusheng and rojak.

In the Philippines, it is usually eaten fresh with condiments such as rice vinegar and sprinkled with salt, or with bagoong (shrimp paste). It is also used as an extender for the Filipino versions of siomai and meatballs. In Malay, it is known by the name ubi sengkuang. In Indonesia, jícama is known as bengkuang. This root crop is also known by people in Sumatra and Java, and eaten at fresh fruit bars or mixed in the rojak (a kind of spicy fruit salad). Padang, a city in West Sumatra, is called "the city of bengkuang". Local people might have thought that this jícama is the "indigenous crop" of Padang. The crop has been grown everywhere in this city and it has become a part of their culture.[9]
Toxicity

In contrast to the root, the remainder of the plant is very poisonous; the seeds contain the toxin rotenone, which is used to poison insects and fish.[10]
Uses
Diced fresh jícama, seasoned with Tajín chili powder

The root's exterior is yellow and papery, while its inside is creamy white with a crisp texture that resembles raw potato or pear. The flavor is sweet and starchy, reminiscent of some apples or raw green beans, and it is usually eaten raw, sometimes with salt, lemon, or lime juice, alguashte, and chili powder. It is also cooked in soups and stir-fried dishes. Jícama is often paired with chilli powder, cilantro, ginger, lemon, lime, orange, red onion, salsa, sesame oil, grilled fish, and soy sauce.[11] It can be cut into thin wedges and dipped in salsa. In Mexico, it is popular in salads, fresh fruit combinations, fruit bars, soups, and other cooked dishes. The exterior of the seed pods are edible and can be used in cooking, for example the Ilocano dish "Bunga ng singkamas" where it is cooked in a stew as the main ingredient.

Flour can be made from the tubers by slicing, drying and grinding them.[12]
Nutrition

Raw jícama is 90% water, 9% carbohydrates, 1% protein, and contains negligible fat (table). In a 100 grams (3.5 oz) reference amount, it supplies 38 calories and is a rich source of vitamin C, with no other micronutrients in significant content (table).
Storage

Jícama should be stored dry, between 12.5 and 15 °C (55 and 59 °F). The jicama root will stay fresh for up to 4 months within this temperature range. Whole jicama can also be stored in a refrigerator to keep it free from moisture for up to 3 weeks. Storing at colder temperatures can discolor, damage the root, and degrade its texture. The root will keep fresh for one week after being sliced, and should be wrapped & refrigerated for storage in this state.[13]
References

Collins English Dictionary – Complete and Unabridged, 12th Edition 2014. S.v. "Jicama." Retrieved July 18, 2017 from http://www.thefreedictionary.com/jicama
Pachyrhizus tuberosus
Johnson, Hunter. "Extension Vegetable Specialist". UC-Davis.
"Globalization of Foods-Jicama". Global Bhasin. Archived from the original on 11 January 2014. Retrieved 31 July 2013.
'Heaviest' Singkamas Found in Ilocos
"Jicama Growing Information". Green Harvest. Retrieved 31 July 2013.
Sanderson, Helen (2005). Prance, Ghillean; Nesbitt, Mark (eds.). The Cultural History of Plants. Routledge. p. 67. ISBN 0415927463.
"Singkamas". Merriam-Webster. Retrieved 2 January 2015.
"What is Jicama?". Innovateus. Retrieved 30 July 2013.
Duke, James A. (1992). "Handbook of phytochemical constituents of GRAS herbs and other economic plants". Dr. Duke's Phytochemical and Ethnobotanical Databases. CRC Press. Archived from the original on September 23, 2015. Retrieved June 25, 2010.
Green, Aliza (2004). Field Guide to Produce. Quirk Books. p. 194. ISBN 1-931686-80-7.
The Complete Guide to Edible Wild Plants. United States Department of the Army. New York: Skyhorse Publishing. 2009. p. 125. ISBN 978-1-60239-692-0. OCLC 277203364.
D'Sa, Elaine M. (September 2004), Using and Preserving Jicama (PDF), The University of Georgia: National Center for Home Food Preservation, p. 1