Jícama (yam bean) glycemic index (GI)
Jicama, also known as Mexican yam bean, is the tuberous root of the jicama plant. Unlike most tuberous root vegetables, jicama contains low amounts of starch, with a high amount of dietary fiber. Making the glycemic index of jicama low.
Similarly, another tuberous root belonging to the bean family, the African yam bean, has a low glycemic index of 17 (1).
Besides the low glycemic index, jicama has also been researched to have beneficial effects on blood glucose levels. Jicama extract decreases the postprandial blood glucose level by inhibiting an enzyme called alpha-glucosidase that plays a part in breaking down starch (2).
Jicama may also have a preventive effect against diabetes. Isolated fiber from jicama has been studied to protect pancreatic tissues against degeneration caused by a high-sugar diet (3).
In conclusion, jicama is a low glycemic index food and has protective effects against diabetes and its complications.
References
- https://www.researchgate.net/publication/286364768
- https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4500521/
- https://www.id-press.eu/mjms/article/download/4528/4754/
