- It provides fiber, flavonoids and anthocyanins, good for the heart and inflammation.
- But it also contains alkaloids and oxalates that can:
- aggravate discomfort in people with arthritis,
- promote the formation of kidney stones,
- cause discomfort if consumed raw or very unripe.
Guidelines for safer consumption:
- Never eat it raw or in large quantities.
- Cook it in the oven, on the grill or sautéed with olive oil.
- Moderate your intake if you have a history of kidney stones or joint pain.
4. Jicama: refreshing, yes… but with a skin that can’t be eaten
Jicama seems like a perfect choice: fresh, crunchy, light. But:
- The skin and inedible root contain substances such as coumarin, which can be toxic.
- Consuming it without peeling it well or using inedible parts can cause:
- nausea
- Vomiting
- severe digestive upset.
The white, well-peeled part does offer advantages:
- Low in calories.
- Rich in soluble and insoluble fiber, which improves digestion.
- Low glycemic index, ideal for controlling blood sugar.
- It provides potassium and vitamin C, useful for blood pressure and the immune system.
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