Jicama, or Singkamas in Tagalog, is a native of Mexico and South America. It is a white tuber which is also sometimes called as Mexican Potato and in some cases, Mexican turnip.
I love singkamas. I like it served peeled and sliced thinly and then left in vinegar for a few minutes for it to soaked in the acidity of the marinade, then sprinkled with plenty of rock salt. It is so crunchy and absolutely deliciously fresh tasting.
Singkamas is also a good ingredients in salad, it is like carrot in texture but a good source of water.
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 flavor comes from the oligofructose inulin (also called fructo-oligosaccharide) which is a prebiotic. Jícama is very low in saturated fat, cholesterol and sodium. It is also a good source of potassium and Vitamin C (Wikipedia).