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Jicama
Sometimes called the 'Mexican Potato", this large root vegetable has a thin, light brown skin and white, crunchy flesh. With a sweet, nutty flavor, jicama is enjoyed both raw and cooked. When cooked the jicama retains its crisp texture, which is reminiscent of a water chestnut.

Jicama is particularly popular in the cuisines of Latin America, and is a good source of vitamin C and potassium.

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Jicama is handled by ML department.
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