Tag: Tuber

Alocasia

Post author By Mukul
Post date November 30, 2010
1 Comment on Alocasia

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Botanical Name :Alocasia
Family: Araceae
Subfamily: Aroideae
Tribe: Colocasieae
Genus: Alocasia
Kingdom: Plantae
Order: Alismatales
Syn. : Arum Indicum, Roxb. Sans, Alocasia macorhiza (Linn); Alocasia odora Koch; Colocasia macrorhiza Schott

Common Name :Makanda, Giant taro, Mankachu, Great-leaved Caledium, Alavu, mankanda, Genasoo, Marambu, Alu, Merukanlilangu, Chara kanda,Elephant Ear,Giant Elephant Ear

.Bengali name :Kochu
Parts used: Stems, leave, rhizomes.

Habitat :Native to Java and Malaysia, people there use alocasia (Esculenta, Taro) as important sources of starch, such as poi in the Hawaiian food tradition. It grows most places having worm climate.Grows very well in India, Balgladesh and Sreelankha.

Description:
Alocasia is a genus of about 70 species .These rhizomatous or bulbous perennials occur in tropical humid climates of southeast Asia and a few other places. They are grown as ornamentals for their large heart-shaped or arrowhead-shaped leaves, sometimes called African Masks or Elephant’s Ears. These plants are variable in size, height, shape, and leaf color.
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The underground stems of Alocasia Indica constitute a valu-able and important vegetable of native dietary. The stems sometimes grow to an immense size, from six to eight feet in length and can be preserved for a considerable time. Hence they are of great importance in jail dietary when fresh vegetables become scarce in the bazar or jail garden. They thrive best in shade under the eaves of huts or buildings and beside fences.
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The stem (a corm) is edible, but contains raphid or raphide crystals of oxalic acid that can numb and swell the tongue and pharynx resulting in difficult breathing, and sharp throat pain. The lower parts contain more of the poison. Prolonged boiling before serving or processing may reduce the risks but acidic fruit such as tamarind will dissolve them.

Constituents and properties:-
*Rhizomes contain phytosterols, alkaloids, glucose and fructose.
*Root tuber contains neurotoxin, sapotoxin.

Medicinal Uses:
Medicinally manaka is said to be useful in anasarca, in which disease it is used in the following manner. Take of the powdered meal of Alocasia Indica eight tolas, powdered rice sixteen tolas, water and milk, forty-eight tol?s each, boil them together till the water is evaporated. This preparation called Menamanda, is given as diet.1 No other article is allowed in addition to it except milk. A ghrita is also ordered to be made with a decoction and paste of menaka but it is not in vogue.

Folkloric
• Leaves and corms used for furuncles, impetigo and snake bites
• Ground petioles in near-decayed state are placed in cloth and heated in coals, used for toothaches.
• Decoction of rhizomes used for abdominal pains and vomiting.
• Acrid juice used for stings of giant nettles (Laportea).
• In Java, chopped roots and leaves applied to painful joints.
• In India, rhizomes are rubefacient; employed as external stimulant and for fevers.

Other Uses:
As Houseplants
Hybrids, such as the Amazon Lily or the African Mask (Alocasia x amazonica) are grown as popular ornamentals. Alocasia are distinctly exotic and tropical plants that are increasingly becoming popular in American and European homes as houseplants. They are typically grown as pot plants but a better way is to grow the plants permanently in the controlled conditions of a greenhouse. They do not do well in the dark and need good lighting if inside the house. They should be cared for as any other tropical plant with weekly cleaning of the leaves and frequent fine water misting without leaving the plants wet.

Unfortunately, they rarely survive cold winters, or the dryness of artificial heating, but an attempt to slowly acclimatize plants from the summer garden to the house can help . Once inside the watering period must be reduced and the plants should be protected from spider mites or red spider attack. Alternatively, let younger plants die back to the corm from when the temperature reaches 19 degrees and with some luck this could lead to a rebirth in spring.

Studies
• Antifungal / Anti-HIV1 Reverse Transcriptase: Alocasin, an anti-fungal protein was isolated from the rhizome of Alocasia macrorrhiza. and showed antifungal activity against Botrytis cineria. Alocasin also reduced the activity of HIV1 reverse transcriptase.
• Neurotoxicity / Sapotoxin: A case report of poisoning due to the raw root tuber of Chinese medicinal plant, A macrorrhiza, presenting with severe pain and numbness periorally, with nausea, vomiting and abdominal pain. Root tuber is known to contain the neurotoxin, sapotoxin.
• Anti-Tumor: In a study of the antitumor effect of water extract of Alocasia macrorrhiza, the inhibitory rate was 29.38% against S180 in mice and 51.72% against transplantable human gastroadenitis in nude mice.

Known Possible Hazards :
• Stinging Raphides: Stems, corms, leaves and petioles contain stinging raphides (calcium oxalate crystals) that are destroyed by boiling and roasting.
• Neurotoxicity: Case report possiblty caused by tuber root neurotoxin, sapotoxin.

Resources:
http://www.pacificbulbsociety.org/pbswiki/index.php/alocasia
http://mgonline.com/articles/alocasia.aspx
http://www.aroid.org/gallery/kozminski/Alocasia/
http://vaniindia.org.whbus12.onlyfordemo.com/herbal/plantdir.asp
http://www.stuartxchange.org/Biga.html

Tags Açaí Palm, Alocasia, Arecaceae, Coco de Mer, Coconut, David Attenborough, Gardens, Gospel of Matthew, Guinness World Records, Home & Garden, Houseplant, Monocotyledon, Orchidaceae, Plant, Rhizome, Shopping, The Private Life of Plants, Tuber

Herbs & Plants

Begonia Picta

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Botanical Name :Begonia picta
Family : Begoniaceae
Genus: Begonia
Synonyms : Begonia echinata – Royle., Begonia erosa – Wallich.
Common Name : In the local Nepali language it is known as makkar-kajay.

Habitat : Range E. Asia – Himalayas .Eastern Himalayas in shaded ledges, along roadsides and among humus filled rock crevices. Shady banks and rock ledges in wetter areas, to 2800 metres. Plants are sometimes found at much higher elevations.

Description:
Perennial growing to 0.2m.
A tuberous rooted species growing from rock crevices and mud ledges. dormant in winter. New growth starts from late spring and produces beautifully colour leaves. Flowers throughout summer with clusters of showy deep pink flowers. A form with plain green leaves also exists.
CLICK & SEE THE PICTURES
From mid summer till early autumn Begonia picta is found flowering in the Darjeeling Himalayas. A botanical variant of the species has beautifully marked leaves. In winter the leaves and stems die down and the small tubers remain dormant, coming up again in late spring.

It is hardy to zone 0. It is in flower from August to September, and the seeds ripen from September to October. The flowers are monoecious (individual flowers are either male or female, but both sexes can be found on the same plant)
The plant prefers light (sandy), medium (loamy) and heavy (clay) soils and requires well-drained soil. The plant prefers acid, neutral and basic (alkaline) soils. It can grow in semi-shade (light woodland). It requires moist soil.

Cultivation:
Requires a well-drained soil. Plants do not require high light intensities. Prefers a pH between 6 and 7. A tuberous species, it is said to require greenhouse protection in Britain but plants are found at quite high elevations in the Himalayas and these provenances could be hardy in this country.

Propagation:
Seed – surface sow in a greenhouse and keep the compost moist in a light position. The seed can be very slow to germinate, sometimes taking a year or more. When they are large enough to handle, prick the seedlings out into individual pots and grow them on in the greenhouse for at least their first winter. Plant them out into their permanent positions in late spring or early summer, after the last expected frosts. Division Basal cuttings from tubers in spring.

Edible Uses
Edible Parts: Leaves.

Leaves – raw or cooked. An acid flavour. The sour tasting leaf stalks and stems are pickled.
The stems and peduncles are succulent and sour and villagers prepare a tongue tingling sour chutney out of these parts of the plant.

Medicinal Actions & Uses:
Anodyne; Ophthalmic; Poultice; Stomachic.

The juice of the plant is drunk to relieve headaches. The crushed leaves are used as a poultice on sore nipples. The root juice is used as an eyewash to treat conjunctivitis. It is also consumed in the treatment of peptic ulcers.

Other Uses
Mordant.

The juice of the plant is used as a mordant to fix the colours of vegetable dyes.

Disclaimer:The information presented herein is intended for educational purposes only. Individual results may vary, and before using any supplements, it is always advisable to consult with your own health care provider
Resources:
http://www.pfaf.org/database/plants.php?Begonia+picta
http://www.ganeshvilla.com/plants/begonia_picta.htm
http://www.ganeshvilla.com/portr/begonia_picta.htm

Tags Begonia, Begoniaceae, Biology, Britain, Flower, Garden, Himalayas, Home, Nepali language, PH, Plant, Tuber

Herbs & Plants

Aconitum Palmatum

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Botanical Name :Aconitum bisma
Family : Ranunculaceae
Common English Name : Crowfoot
Sanskrit Name: Prativisha
Hindi Name : Bakhma
Genus : Aconitum
Habitat: E. Asia – Himalayas in Nepal, Sikkim and south Tibet. Alpine regions between 3,000 and 5,000 metres. Woodland Garden; Dappled Shade;

Desciption:
It is biennial & Perennial herb with tuberous and paired roots. The mother root is often dry and cylindrical and the daughter root varies from shortly conical to long cylindrical. It’s external surface is somewhat smooth and light brown.The leaves of the orbicular –cordate to reniform with a very wide shallow sinus. Flowers are greenish blue in few flower panicles. The follicles are 2.5-3.0 cm long. Thew seeds are blakish, obovoid, obscurely winged along the raphe and transversly lamellate. It is hardy to zone 0. The flowers are hermaphrodite (have both male and female organs) and are pollinated by Bees.

CLICK TO SEE THE PICTURES

Roots, biennial, paired, tuberous; conical or cylindrical 4-10 cm long, 0.75-3 cm thick.

Stem erect. Leaves scattered, upto 10, the lowest usually withered at the time of flowering, glabrous, or the upper most finely pubescent on the nerves below; petiole slender 4-10 cm long; blade orbicular-cordate to reniform , 3-lobed. Inflorescence a very loose, leafy panicle or raceme, 10-20 cm long. Sepals bluish or variegated white and blue, uppermost helmet-shaped. Carpels 5, sub contagious in the flower. Follicles sub contagious or some what diverging in the upper part, oblong, obliquely truncate, 2.5-3 cm long and 5-6 mm broad. Seeds blackish, ovoid, about 3 mm long, round in Cross section…

The plant prefers light (sandy), medium (loamy) and heavy (clay) soils and can grow in heavy clay soil. The plant prefers acid, neutral and basic (alkaline) soils. It can grow in semi-shade (light woodland) or no shade. It requires moist soil.
Cultivation :
We have very little information on this species and do not know if it will be hardy in Britain, though judging by its native range it should succeed outdoors in many parts of this country. The following notes are based on the general needs of the genus. Thrives in most soils and in the light shade of trees. Grows well in heavy clay soils. Prefers a moist soil in sun or semi-shade. Prefers a calcareous soil. Grows well in open woodlands. Members of this genus seem to be immune to the predations of rabbits and deer. A greedy plant, inhibiting the growth of nearby species, especially legumes.

Propagation:
Seed – best sown as soon as it is ripe in a cold frame. The seed can be stratified and sown in spring but will then be slow to germinate. When large enough to handle, prick the seedlings out into individual pots and grow them on in a cold frame for their first winter. Plant them out in late spring or early summer. Division – best done in spring but it can also be done in autumn. Another report says that division is best carried out in the autumn or late winter because the plants come into growth very early in the year.

Chemical Constituents: The root contains five diterpene alkoloids, viz Palmatisine (C34 H33 NO2).
(i) A. heterophyllum—

Atidine , hetisine, heteratisine ,Diterpene alkaloids , heterophylline, heterophylline ,heterophyllidine heterophyllisine, hetidine, atidine & ,Atisenol, a new entatisene diterpenoid lactone from roots.

F-dishydrçatisine, hetidine, hetisinone, heteratisine, hetisine, benzylleteratisine, beta —sitosterol, carotene and 3— isoatisine from rhizomes

Toxicology: One report says that this species has a non-poisonous root, though this should be treated with caution. The following notes are based on the general toxicity of the genus. The whole plant is highly toxic – simple skin contact has caused numbness in some people

Medicinal Actions & Uses :-
Antiperiodic; Tonic.
The root of this species is said to be non-toxic, though some caution should be applied to this statement. The root is antiperiodic and tonic. It is used in the treatment of rheumatism and diarrhoea.

Click to see different Ayurvedic & medicinal uses

Resources:
http://www.pfaf.org/database/plants.php?Aconitum+palmatum
http://www.himalayahealthcare.com/herbfinder/h_aconitum.htm
http://www.indianmedicinalplants.info/d2/index.htm

Tags Flower, Garden, Inflorescence, Leaf shape, Plant, Rhizome, Seed, Tuber

Fruits & Vegetables

Jicama (Pachyrrhizus erosus)

Post author By Mukul
Post date July 7, 2009
1 Comment on Jicama (Pachyrrhizus erosus)

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Botanical Name:Pachyrrhizus erosus
Familia: Fabaceae
Subfamily: Faboideae
Division: Magnoliophyta
Pinduan: Magnoliopsida
Orden: Fabales
Genus: Pachyrhizus
Species: P. erosus

Also known as:
Mexican turnip, Mexican yam bean, potato bean , yam bean
Other names for this Asian vegetable…
China: dou shu, dou su, sha ge, di gwa, fan ko, lian shu, sa got, sha kot
India: sankalu (In Bengali :Sankalu)
Indonesia: bangkoe wang, beng kooway, bengko wang, benkuan, besusu, huwihiris, seng kooang
Japan: kuzu imo
Laos: man pau
Malaysia: beng kuwong, kacang sengkuang, sengkwang, singkong, ubi sengkuang
Philippines: bunga, frijolnme, kamas, singkamas, sinkamas
Sri Lanka: yam bean
Thailand: hua pae kkua, man kaeo, man laao, manngaw
Vietnam: cu dau, cu san.

Common Names: Jicama, Mexican Potato, Yam Bean Jicama (pronounced “hecama”) is also known as yam bean and Mexican turnip. It is not related to the true yam. The name “jicama” is almost always used in Spanish for any edible root. It is a climbing legume with very long and large tuberous roots, which in 5 months of growth may reach 6-8 feet long and weigh 50 pounds or more. More often, roots are round and beet-shaped with a distinctive taproot.

It is known as Sankalu in Bengal

Habitat:Native in Maxico. but now grows in most of Asiatic countries and many other places of the world.

Description:
It is a crepary annual plant. mainly grown in tropical countries.The plant grown from square brownish seedsIt takes 5 to 9 months to for it’s root (tubers) to be readfy to harvest. If left un harvested the tubes can grow 6 feet long and may weigh 50 pounds even.

Click to see

Fruit on the root

Above the ground the plant grows as a broad -leafed vine of about 20 to 30 ft. long. depending on variety.It blossoms with light purple or white flowers which will produce fuzzy beans. The flowers are often removed to make larger tuber.

Also known as yam bean, this crunchy white fleshed tuber is a popular substitute for water chestnuts or bamboo shoots in any dish that calls for a mild flavor and crisp texture. The heart-shaped tuber grows to about 6″x6″ and has light brown skin. Jicama needs a lot of heat and a long growing season. Tubers develop after flowering. Ripe pods and leaves are poisonous. Jicama, which stores very well, is delicious in a marinated salad or stir-fry

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Growing Info:
Jicama is a tropical plant and thus requires at least 9 months of warm growing season for good sized roots to mature. However, if soil is rich, light and there is at least 4 months of warm weather available, the resulting roots will be smaller, but still quite delicious.
– Presoak seeds in water for about 24 hours before planting. Can be started indoors about 8 to 10 weeks before the last spring frost.
– Transplant into your garden as soon is weather is warm, but be careful where you plant it as the ripe pods, leaves and seeds are toxic and narcotic. Care should be taken so that no humans or animals will mistakenly eat these parts.
– The immature seed pods are edible as well as of course the turnip like roots for which it is grown. Can be grown near a trellis for support or like pole beans. Can also be grown on the ground but then requires a lot of space.
– When they grow to about 3 feet tall, pinch the tips to promote horizontal branches. Tubers form as the days grow shorter and should be harvested before the first frost.
– If you allow the plants to go to seed, the root lobes will be small. Blossoms appear in late summer, but can be pinched out for maximum root growth.

Uses:
This is an unusual vegetable that is becoming increasingly popular with American cooks, but has been grown in its native Mexico for centuries. More and more U.S. supermarkets are now carrying this turnip shaped, usually four lobed root. Its skin is a brownish gray, but its flesh is white and crisp. It’s flavor resembles that of water chestnuts but is sweeter. Makes a great appetizer and is a very good addition in both taste and texture when added to salads.

Jicamas are actually perennials and produce their large roots after several years of growth. They are commonly found in frost free regions. In Texas, seed can be planted in the early spring and small tubers harvested before the first killing frost of the winter.

Culinary Uses
Jicama is most commonly eaten in the fresh form. After peeling to remove the brown fibrous outer tissue, the crisp white fleshy portion can be sliced, diced, or cut into strips for use as a garnish, in salads, or with dips. It is frequently served as a snack sprinkled with lime or lemon juice and a dash of chili powder. Jicama remains crisp after boiling and serves as a textural substitute for water chestnuts. Jicama is similar to white potatoes in food value, but with slightly lower total food energy (calories). In the tropical production areas, the immature pods are sometimes cooked and eaten, but mature pods are said to be toxic. Mature seeds contain a fairly high content of rotenone, and at one time, commercial culture of jicama was considered as a source of this insecticide.

Health benefits of Jicama:

*Jicama is one of the very low calorie root vegetables; carrying only 35 calories per 100 g. However, its high quality phyto-nutrition profile comprises of dietary fiber, and anti-oxidants, in addition to small proportions of minerals, and vitamins.

*It is one of the finest sources of dietary fiber; particularly excellent source of oligofructose inulin, a soluble dietary fiber. The root pulp provides 4.9 mg or 13% of fiber. Inulin is a zero calorie sweet inert carbohydrate. It does not metabolize inside the human body, which make the root an ideal sweet snack for diabetics and dieters.

*As in turnips, fresh yam bean tubers are also rich in vitamin C; provide about 20.2 mg or 34% of DRA of vitamin C per 100 g. Vitamin-C is a powerful water-soluble anti-oxidant that helps body scavenge harmful free radicals, thereby offers protection from cancers, inflammation and viral cough and cold.

*It also contains small levels of some of valuable B-complex group of vitamins such as folates, riboflavin, pyridoxine, pantothenic acid and thiamin.

*Further, the root provides healthy amounts of some important minerals like magnesium, copper, iron and manganese.

Click & see :What Is Jicama (Yambean) Good For?

Click to see nutritional value of Jicama :

Availability: Jicamas are offered in Texas supermarkets but are more popular in deep South Texas. Most of those on the market are imported from Mexico and South America

Resources:
http://electrocomm.tripod.com/jicama.html
http://www.practicallyedible.com/edible.nsf/pages/jicama
http://pam.wikipedia.org/wiki/Singkamas
http://www.kitazawaseed.com/seed_222-43.html

http://cgi.ebay.com.my/ws/eBayISAPI.dll?ViewItem&item=130303238863

Tags Adipose tissue, Body weight, Cardiovascular disease, Dietary fiber, Fahrenheit, Growing season, Imperial College London, Malaysia, Mexico, Plant, Potato, Propanoate, Sri Lanka, Tuber, United States, University of Glasgow, Weight gain

Fruits & Vegetables Herbs & Plants

Jicama ( Sankalu)

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Botanical Name:Pachyrhizus erosus Blanco

Kingdom: Plantae
Division: Magnoliophyta
Class: Magnoliopsida
Order: Fabales
Family: Fabaceae
Subfamily: Faboideae
Genus: Pachyrhizus
Species: P. erosus

Other Names:Spanish: hee-kah-mah, from Nahuatl xicamatl hee-kah-mahtl, also Mexican Potato and Mexican Turnip,is the name of a native Mexican vine, although the name most commonly refers to the plant‘s edible tuberous root. Jicama is one species in the genus Pachyrhizus that is commonly called yam bean, although the “yam bean” sometimes is another name for Jicama. The other, major species of yam beans arealso indigenous within the Americas. In India it is called Sankalu

Habitat :Jicama is native to maxico but now it grows in many tropical cuntries

Description:The jicama vine can reach a height of 4-5 metres given suitable support. Its root can attain lengths of up to 2 m and weigh up to 20 kilograms. 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, and it is usually eaten raw, sometimes with salt, lemon, or lime juice and chili powder. It is also cooked in soups and stir-fried dishes.

Click to see the pictures…...(01)....(1)......(2).…..…(3)..…..(4).…

Jicama is a tropical plant and thus requires at least 9 months of warm growing season for good sized roots to mature. However, if soil is rich, light and there is at least 4 months of warm weather available, the resulting roots will be smaller, but still quite delicious. Presoak seeds in water for about 24 hours before planting. Can be started indoors about 8 to 10 weeks before the last spring frost. Transplant into your garden as soon is weather is warm, but be careful where you plant it as the ripe pods, leaves and seeds are toxic and narcotic. Care should be taken so that no humans or animals will mistakenly eat these parts. The immature seed pods are edible as well as of course the turnip like roots for which it is grown. Can be grown near a trellis for support or like pole beans. Can also be grown on the ground but then requires a lot of space. When they grow to about 3 feet tall, pinch the tips to promote horizontal branches. Tubers form as the days grow shorter and should be harvested before the first frost. If you allow the plants to go to seed, the root lobes will be small. Blossoms appear in late summer, but can be pinched out for maximum root growth.

Due to its growing popularity, cultivation of jícama has recently spread from Mexico to other parts of Central America, China and Southeast Asia where notable uses of raw jícama include popiah and salads such as yusheng and rojak. Jícama has become popular in Vietnamese food, In Mexico it is very popular in salads, fresh fruit combos, fruit bars, soups, and other cooked dishes.

Edible Uses:

Standard Uses: This is an unusual vegetable that is becoming increasingly popular with American cooks, but has been grown in its native Mexico for centuries. More and more U.S. supermarkets are now carrying this turnip shaped, usually four lobed root. Its skin is a brownish gray, but its flesh is white and crisp. It’s flavor resembles that of water chestnuts but is sweeter. Makes a great appetizer and is a very good addition in both taste and texture when added to salads.

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While many vegetables and fruits are common, others are not, but that doesn’t mean they’re not an excellent food – just unfamiliar. For one thing, jicama plants thrive in tropical regions.

Like other foods, jicama contains real culinary goodness: sliced and baked, julienned in salad, chopped in stir-fries and soups, and mixed with other veggies and fruits to emphasize its sweetness or starchy texture. Just remember to eat only the root, since the other parts may be toxic.

So if you haven’t experienced jicama in your dining repertoire, you have everything to gain – and if you’re actually hoping to lose, this might be your new favorite.

You may click to see:->Expanding Your Pantry: Jicama

Jicama : Kitchen & Cooking Tips

Health benefits, and the common uses for Jicama in cooking.

Medicinal Uses: .

Low in calories but high in a few vital nutrients, jicama is a bit of a contradiction when it comes to its starch content. It provides one-quarter of what’s needed daily in fiber per serving. But not just any fiber – jicama’s fiber is infused with oligofructose inulin, which has zero calories and doesn’t metabolize in the body. Inulin, a fructan, promotes bone health by enhancing absorption of calcium from other foods, protecting against osteoporosis. Inulin has a prebiotic role in the intestine – it promotes “good” bacteria growth that maintains both a healthy colon and balanced immunity. Because it has a very low glycemic index, jicama is a great food for diabetics, and low in calories for those interested in weight reduction.

Jicama is also an excellent source of fiber and vitamin C – 44% of the daily value per serving – and a powerful antioxidant that zaps free radicals to protect against cancer, inflammation, viral cough, cold, and infections.

Jicama is starchy. The most interesting health benefit related to jicama is the inulin, which studies have shown can protect against osteoarthritis, and have a positive impact on colorectal cancer, especially when eaten during its early stages. Studies are increasing on this root veggie that has until recently been quite overlooked.

Besides healthy amounts of potassium, this little powerhouse can help promote heart health, since high-potassium vegetables and fruit are linked to lower risks of heart disease. Jicama contains important vitamins like folates, riboflavin, pyridoxine, pantothenic acid, and thiamin, and the minerals magnesium, copper, iron, and manganese. Like potatoes, they should be used sparingly due to the high carbohydrates content.

Other Uses:

Jicama is a vine plant that makes an attractive ornament, deserving a place in your flower garden. It blooms profusely with white to lavender colored flowers that resemble sweet peas. Its leaves are heart shaped and large.…click & see

Studies on Jicama:

A study published in the British Journal of Nutrition in 2005 showed that foods containing inulin, such as jicama, lower colon cancer risks in several ways, which include reducing exposure as well as the toxic impact of carcinogens in the gut, and inhibiting the growth and spread of colon cancer to other areas of the body. Scientists concluded that inulin-type fructans may reduce colorectal cancer incidence when given during early stages of cancer development.

Jícama 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 flavour comes from the oligofructose inulin (also called fructo-oligosaccharide).

Known Hazards:The leaves, ripe seed pods and seeds are toxic and narcotic . In contrast to the root, the remainder of the jícama plant is very poisonous; the seeds contain the toxin rotenone, which is used to poison insects and fish.

Resources:
http://en.wikipedia.org/wiki/J%C3%ADcama
http://boldweb.com/gw/index.php?option=com_content&task=view&id=44&Itemid=25

http://foodfacts.mercola.com/jicama.html?i_cid=jicama-rb-articles