I have to admit that I have not really thought of prebiotics in great details before. I don’t know much about it and how it is different from the more familiar probiotics. The birth of the yogurty drink called Yakult made sure of that. We know that probiotics has something to do with live bacteria, which is good for you.
To get the lowdown of these two bodies of science, below is chart from www.positive healthwellness.com
Probiotics Vs Prebiotics
Singkamas, photo by JMorton
taken at Pritil Market
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).