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  • Once cut, drop it in some acidulated water to keep it from turning brown if you are not going to be using with it right away.
  • For every pound of jicama, you will get about three cups chopped.
  • To add a little crunch to your salad, try adding shredded jicama.
  • Jicama is in low in starch, low in calories, low in sodium, and has no fat. Jicama is also high in fibre and vitamin C.

Looking for a jicama salad recipe?  Try this Jicama, Black Bean, and Tomato Salad – it’s delicious!

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