Talk:Pachyrhizus erosus

message: Here in Ecuador, Yacón is commonly called Jicama.  Could somebody add some disambiguation?  — Preceding unsigned comment added by Mhuben (talk • contribs) 00:59, 30 April 2020 (UTC)
thread_title: Confusion with Yacón

message: On the website I looked up, the fully mature root weighs 
250-1500g.  Not 20kg like it says in the article.  I read this on this page: http://postharvest.ucdavis.edu/Produce/ProduceFacts/Veg/jicama.shtml
Saritamackita 20:09, 26 January 2007 (UTC)
thread_title: size of root

message: Other languages:
Tagalog: I don't know the correct spelling but phonetically it's Cincomas (seen-co-maas) —The preceding unsigned comment was added by 65.244.78.22 (talk) 16:53, 3 April 2007 (UTC)
replies: text: it's "sinkamas" (cincamas). -- Saluyot (talk) 10:56, 24 April 2008 (UTC)
thread_title: =

message: I don't think the accent on the "i" is used in English. Badagnani 18:47, 10 May 2007 (UTC)
thread_title: Spelling

message: When is it harvested? —Preceding unsigned comment added by  (talk • contribs) 19:58, 19 September 2007 (UTC)
thread_title:  Growing season 

message: As noted on 10 May 2007, the accented "i" is not used in English.
*Proposal: Move to Jicama. Badagnani 08:21, 15 October 2007 (UTC)
thread_title: Move proposal

message: Quote: The jicama is one species in the genus Pachyrhizus that is commonly called yam bean, although the "yam bean" sometimes is another name for the jicama. The other, major species of yam beans are indigenous to other parts of the Americas.
The first sentence makes no sense. How about:
The jicama is one species of the genus Pachyrhizus which is commonly called yam bean. In spite of this fact, yam beans in general are sometimes also referred to as jicama. 
I can only assume that was what the author meant.
The second sentence is bad English. How about just losing that unnecessary comma?  —Preceding 84.172.76.67 (talk) 09:38, 23 January 2008 (UTC)
thread_title:  Bad English confuses the reader and sets a poor example. 

message: the article said: "In contrast to the root, the remainder of the jícama plant is very poisonous; the seeds contain the toxin rotenone, which is used to poison insects and fish."
this is untrue (the article has no references or basis to state this as fact). in the philippines, especially in the ilocos region, we eat the young pods or fruit of the jicama plant. it is edible and used in vegetable stews and salads.
in tagalog and other philippine languages like ilokano, we call it "singkamas".
-- Saluyot (talk) 10:50, 24 April 2008 (UTC)
thread_title:  very poisonous? 

message: Does jicama, like the Common bean (to which it is related), contain lectins, such as phytohaemagglutinin? Badagnani (talk) 03:58, 7 May 2008 (UTC)
thread_title:  [[Lectin]]s 

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thread_title: [[WP:FOOD|WikiProject Food and drink]] Tagging

message: If I cut off a bit for a salad, is it ok to put the rest in the refrigerator, to eat later, or should it be stored at room temperature?  I saw something on the Internet about cold damaging this vegetable.
Yes, you can save the uneaten part in the refrigerator but like any fruit or vegetable you must use common sense.  If it goes soft and nasty, dispose of it.  Also, there is debate regarding whether the seeds can leach rotenone into the flesh.  As a pest controller I can tell you that you really don't want to eat rotenone, so to be safe, remove the seeds before eating or storing. Enjoy your Jicama with this lovely recipe:  Mash up various tropical fruits like pineapple and guava with cream cheeze and a bit of orange extract to make a delicious dip for crisp slices of Jicama.  Enjoy! 
TomTheBugman (talk) TomTheBugman  —Preceding undated comment added 14:30, 13 August 2011 (UTC)
thread_title:  storage 

message: Hola, soy de Maxcanú, Yucatán, en todo Yucatán se sabe y se dice que la Jicama proviene de acá (Maxcanú) y acá se cultiva y siembra la Jicama, debido a la tradición del Día de Muertos (2 de noviembre) muchas familias ponen en sus mesas (o altares) como ofrenda la Jicama!
Se puede comer sola.
Se puede comer en trozitos con chile molido.
Se puede comer con limon, naranja dulce, chile molido, en ocasiones se le pone cilantro, mandarina, todo esto se parte en pedazos y se revuelve, y eso da como resultado: Xek de Jicama.
Alguien que traduzca esto al inglés y lo ponga en el artículo.
Yo soy de Maxcanú, Yucatán por eso lo digo, si no están seguros averiguen.
emir_am@hotmail.com  —Preceding unsigned comment added by 189.148.11.252 (talk) 22:00, 9 October 2008 (UTC)
thread_title: = Translate this please 

message: Under Spread to Asia it says: "cultivation of jícama has recently spread from Mexico to other parts of Central America (...)". However Mexico is located in North America. It could better say: "cultivation of jícama has recently spread from Mexico to Central America (...)" -- Altibel (talk) 09:50, 13 April 2010 (UTC)
thread_title:  Spread to Asia, Mexico is not in Central America 

message: The English name is "jicama", not "pachyrhizus erosus".  — Preceding unsigned comment added by 72.193.24.148 (talk) 22:27, 8 May 2012 (UTC)
thread_title:  naming 

message: Does anyone drink Jugo de Jicama? -- 24.212.139.102 (talk) 05:08, 18 April 2014 (UTC)
thread_title:  Drink 

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thread_title:  External links modified 

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message: I think it would be worth noting that jicama (at least in USA) is first coated in paraffin wax for improved cold storage and its shelf life. 
76.178.178.170 (talk) 00:10, 14 June 2021 (UTC)
thread_title:  Wax coating for storage