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Jicama (Yam Bean) Seed

  • Latin name:
  • Pachyrhizus spp (Jicama,Yam Bean,ahipa,ashipa,jíquima,chuin,bang kuang,singkama)
Product Description:

Jicama,Yam Bean,Mexican Turnip,bang kuang,Singkama Seed

Crisp, sweet white flesh, tasty and light brown skin. About 1.5 kg per fruit.


Weight / fruit 1.5 kg
External Tasty and light brown skin
Internal Sweet white flesh

What is Yam Bean

The yam bean (Pachyrhizus spp) is a legume but unlike its close relatives the soybean and other beans, the yam bean is cultivated for its large, tuberous roots. It is usually consumed fresh, cut in strips in salads or marinated in lime or dried and ground into flour for use in cakes and desserts. The pods are toxic when mature but can be used as a vegetable when young. The plant is a climbing vine with flat, kidney-shaped seeds. Its white/blue flowers are often removed (a process known as reproductive pruning) to increase yield and biomass of the tubers.

Three species of yam bean, P. erosus (jicama or Mexican yam bean), P. tuberosus (jíquima, chuin or Amazonian yam bean) and P. ahipa (ahipa), are cultivated.

Jicama,Yam Bean,Mexican Turnip,bang kuang,Singkama Seed

How to eat it

Jicama (yam bean), avocado and pineapple salad

2 capsicum peppers, seeded and minced; 2 tablespoons fresh lime juice; 2 tablespoons rice vinegar; 1 bunch fresh coriander, chopped fine; 1/2 teaspoon salt; 1/4 teaspoon ground black pepper; 1/4 cup olive oil; 1/2 fresh pineapple, peeled, cored, and cut into chunks; 1 jicama, peeled and sliced into strips; 3 cups lettuce or other fresh greens; 1 avocado, peeled, pitted and diced.

Add the peppers, lime juice, rice vinegar, coriander, salt and pepper into a large bowl and mix well. Slowly drizzle in the olive oil while continually stirring. Add the pineapple and jicama and toss well so that they are coated with the dressing. Marinate for 45 minutes.

Place the lettuce/greens into a large salad bowl and add the diced avocado over these. Add the marinated pineapple and jicama, and drizzle the remaining vinaigrette over the salad. Serve immediately.

Special qualities

low calorie food (38 kcal/100 g) and rich in vitamin C;
seeds when mature are toxic (containing rotenone) and can be used as pesticide.
Importance for smallscale farmers

high yielding crop, even in arid climates (producing 35 tonnes per hectare in dry areas and reaching 75 tonnes per hectare under ideal conditions);
promotes soil fertility through nitrogen fixation;
is intercropped with maize and bean, and is also used in crop rotations;
the dried hay is used as fodder.



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