There are a lot of different opinions out there about what is and isn’t good for pregnant women to eat. So, it can be tough to know what to believe and what to ignore. When it comes to jicama, though, it’s generally considered safe for expectant mothers to enjoy. Here’s a closer look at why this may be the case.
Jicama is a type of root vegetable that originates from Mexico. It’s often used in salads and other dishes because of its crunchy texture and slightly sweet flavor. Jicama is also sometimes called a “Mexican turnip” or a “yambean.”
This veggie is low in calories but high in fiber, which makes it a great option for pregnant women who are watching their weight. Fiber helps keep you feeling full longer after eating, so you’re less likely to snack between meals. What’s more, getting enough fiber can help prevent constipation, a common issue during pregnancy.
Jicama is also rich in vitamins and minerals like vitamin C, potassium, and magnesium. Vitamin C helps your body absorb iron from food, which is important since pregnant women need more iron than those who aren’t expecting. Potassium aids in muscle contraction and helps maintain fluid balance in the body while magnesium supports bone health – both of which are essential during pregnancy.