A 2021 review found that many antioxidants and phytochemicals in the jicama leaves, seeds, and tubular may help fight oxidative stress and decrease the risk of developing chronic diseases.

In addition, be careful to consume only the flesh of jicama. Other parts of the plant—like the stem and seeds—have a toxic compound that may have the potential to cause symptoms like vomiting, muscle ...

It’s important to note that only the inner white flesh of jicama should be consumed. The seeds, skin, stem, and leaves are toxic. Jicama is a crunchy tuberous root typically consumed raw that provides ...

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Into another small bowl, squeeze grapefruit membrane to release juice. Set aside. Peel jicama and cut into thin matchsticks about 2 inches long. Slice fennel bulb into very thin strips.

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