Jicama

only the root is edible, everything else is toxic. basically everything above ground shouldn't be ingested.
never feed any above ground parts to anything living. dogs and cats are sensitive to rotenone. the seeds kill fish (this was the indigenous use for stunning fish to catch them).

grate the raw root into a paste and put it on your face. it fades dark spots and brightens skin tone. it blocks the enzyme that makes dark pigment (tyrosinase) and soaks up some UV like a light natural sunscreen.
jicama is the foundation of bengkwang skin lightening cream, one of the most popular natural skincare traditions across indonesia, malaysia, and singapore.

86-90% water, low calorie, low glycemic, AND high in inulin fiber.
rich in prebiotic fiber (restores good bacteria to the gut), lowers cholesterol, lowers colon cancer risk, heart disease, diabetes and cognitive decline.
the inulin slows down carb absorption, just like burdock root. so when you put either one of these in your soup and feel drained and low blood sugar, that's why.
inulin feeds bifidobacterium and lactobacillus in your gut (bacteria that suppress hunger hormones and improve metabolism).

high in vitamin C (about 40% of daily value per cup raw), which supports immune function and collagen production.

jicama fiber protects the liver from high-sugar diet damage.

jicama root juice inhibits platelet aggregation, similar to a mild aspirin effect. add this juice to your diet to help with pesky blood clots.

choose one that is small, heavy and firm with smooth skin.

jicama keeps for weeks at room temperature.
peel the skin and the paper skin layer underneath the main skin. wash and cut. can eat raw or cooked, and can be stored in fridge for 1 week.