''Pachyrhizus'' is a small genus of five or six species of tropical and subtropical plants growing from large, often edible
taproots.
Jícama
The jícama or yam bean (''P. erosus'') is a vine widely grown for its large (10–15 cm diameter and up to 20 kg weight), spherical or elongated taproot. After removal of the thick, fibrous brown skin, the white flesh of the root can be eaten cooked or raw. Crisp, moist, and slightly sweet, the flesh draws comparison with that of the
apple. The plant produces seeds that are comparable to
lima beans, and that are sometimes eaten when young in places where the jicama is native. The mature seeds contain high levels of
rotenone, a chemical used as an insecticide and pesticide. The remainder of the jícama plant is very
poison
Poison is a chemical substance that has a detrimental effect to life. The term is used in a wide range of scientific fields and industries, where it is often specifically defined. It may also be applied colloquially or figuratively, with a broa ...
ous.
Jícama comes from the New World; the name jícama is used in Central / South America. Today, pachyrhizus erosus is grown throughout Asia. In China, the root is known as cold potato; in Malaysia, sengkuang; in Indonesia, bengkoang; in the Philippines, singkamas; in Thailand, mankew. It is eaten raw and used in stir fried dishes.
''Pachyrhizus tuberosus''
''Goiteño'', ''nupe'', ''jacatupe'' or Amazonian yam bean (''
Pachyrhizus tuberosus
''Pachyrhizus'' is a small genus of five or six species of tropical and subtropical plants growing from large, often edible taproots.
Jícama
The jícama or yam bean (''P. erosus'') is a vine widely grown for its large (10–15 cm di ...
'') is an annual vine that is characterized by a wrapped and herbaceous stem and a ligneous base. It has white and lilac flowers, pods from 10 to 20 cm in length and beans with a high protein content (32%). Each plant has two or more tubercles from 15 to 25 cm in length that are succulent, sweet and rich in starch and protein (9%). They are consumed both raw and cooked. The leaves (20 to 24% protein) and pods are also edible. This plant prospers in acid soils in
South America's tropical rainforests. It is cultivated by the native peoples of the
Amazon Rainforest
The Amazon rainforest, Amazon jungle or ; es, Selva amazónica, , or usually ; french: Forêt amazonienne; nl, Amazoneregenwoud. In English, the names are sometimes capitalized further, as Amazon Rainforest, Amazon Forest, or Amazon Jungle. ...
.
Ahipa
The ''ahipa'', ''ajipa'', or Andean yam bean (''
Pachyrhizus ahipa'') is very similar to the jicama and goitenyo in characteristics and uses. Unlike the jícama, it is not a vine and it grows up 2000 m above sea level in the highest
Bolivia
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, flag_alt = Horizontal tricolor (red, yellow, and green from top to bottom) with the coat of arms of Bolivia in the center
, flag_alt2 = 7 × 7 square p ...
n mountains. The root is smaller and more elongated. It is little known outside of the
Andes, where it is mostly grown for personal or local consumption. In the 19th century, British scientists introduced ''ahipa'' to the
West Indies, where it is also enjoyed by the residents of those islands.
All three above ''Pachyrhizus'' species are popular cultivated varieties, mainly jicama or ''P. erosus'', which is common in the US as imported jicama, while another species, '' P. palmatilobus'', is less agreeable in taste.
References
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{{Taxonbar, from=Q1361402
Phaseoleae
Root vegetables
Fabaceae genera
