Pachyrhizus ahipa Pachyrhizus erosus Pachyrhizus ferrugineus Pachyrhizus panamensis Pachyrhizus tuberosus Ref: ILDIS Version 6.05 (http://www.ildis.org/) Scientific classification - Wikipedia /**/ @import /skins/monobook/IE50Fixes. ... Divisions Green algae land plants (embryophytes) non-vascular embryophytes Hepatophyta - liverworts Anthocerophyta - hornworts Bryophyta - mosses vascular plants (tracheophytes) seedless vascular plants Lycopodiophyta - clubmosses Equisetophyta - horsetails Pteridophyta - true ferns Psilotophyta - whisk ferns Ophioglossophyta - adderstongue ferns seed plants (spermatophytes) †Pteridospermatophyta - seed ferns Pinophyta - conifers Cycadophyta - cycads Ginkgophyta - ginkgo Gnetophyta - gnetae Magnoliophyta - flowering... Classes Magnoliopsida - Dicots Liliopsida - Monocots The flowering plants (also angiosperms or Magnoliophyta) are one of the major groups of modern plants, comprising those that produce seeds in specialized reproductive organs called flowers, where the ovulary or carpel is enclosed. ... Orders see text Dicotyledons or dicots are flowering plants whose seed contains two embryonic leaves or cotyledons. ... Families Fabaceae (legumes) Quillajaceae Polygalaceae (milkwort family) Surianaceae The Fabales are an order of flowering plants, included in the rosid group of dicotyledons. ... Subfamilies Faboideae Caesalpinioideae Mimosoideae References GRIN-CA 2002-09-01 The Family Fabaceae (also as Family Leguminosae) is a grouping of plants in the Order Fabales, and one of the largest families of flowering plants with 650 genera and over 18,000 species. ... Genera See text. ...
The jicama (IPA [ˈhːkəmə]) or yam bean is a leguminous plant that is grown for its large (10-15 cm diameter) edible 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. Varieties of soybean seeds, a popular legume The term legume has two closely related meanings in botany, a situation encountered with many botanical common names of useful plants whereby an applied name can refer to either the plant itself, or to the edible fruit (or useful part). ... A plants taproot is a straight tapering root that grows vertically down. ... Species Malus domestica Malus sieversii The apple is the pomaceous fruit of trees of the genus Malus in the family Rosaceae, and is one of the most widely cultivated tree fruits. ...
The jicama can be prepared in the same way as the apple or the potato. Binomial name Solanum tuberosum L. The potato (Solanum tuberosum) is a perennial plant of the Solanaceae, or nightshade, family, grown for its starchy tuber. ...
By contrast to the root, the remainder of the plant is very poisonous. In particular, the rotenone-containing seeds have been used to catch fish by poisoning. Rotenone (CAS number 83-79-4) is a colorless-to-red, odorless solid. ...
The jicama grows in frost-free climates. Native to tropical America, it is now widely known in warmer parts of China and Southeast Asia as well. The Americas (sometimes referred to as America) is the area including the land mass located between the Pacific Ocean and the Atlantic Ocean, generally divided into North America and South America. ... Location of Southeast Asia Southeast Asia is a subregion of Asia. ...
Less common names for the jicama include Mexican potato and Mexican turnip.
Jicama resembles a large radish in shape, but is a whitish brown in color with thin skin and can weigh as much as 5 lbs.
Having a similar consistency to water chestnuts, jicama maintains its crispness even after cooking and is a wonderful substitute in stir fry dishes, its mild flavor and crisp texture complementing and absorbing that of the other ingredients.
Jicama is similar in nutrition to the potato, with good concentrations of Vitamin C and a good source of potassium, low in sodium with fewer calories than the potato.
Jicama is a crispy, sweet, edible root that resembles a turnip in physical appearance, although the plants are not related.
Jicama is actually a legume, and it grows on vines that may reach 20 feet (six meters) in length.
Jicamaplants sprouted in the late spring tend to produce extremely robust tubers by the winter, while jicamaplanted in the summer produces the most flavorful tubers, although they are typically somewhat smaller.
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