Yam bean , Pachyrhizus erosus , Jicama or Mexican turnip
🍠🫛Yam bean ( Pachyrhizus erosus) also known by the common names Jicama or Mexican turnip, is a climbing legume crop with tuberous storage roots that are eaten either raw or cooked as vegetable. The plant is native to Mexico and Central America, though it is also widely cultivated in tropical and subtropical regions around the world.
🍠🫛The leaves of the plant are trifoliate with entire leaflet margins that may be lobed or deeply divided.
🍠🫛White or purplish flowers are produced in racemes or panicles. These mature into elongated pods that are constricted between the seeds. The seeds are however toxic and not consumed. They are sometimes used to poison insects or fish.
🍠🫛Yam Beans are valued for their edible tubers, which can be consumed raw, boiled, or cooked in various dishes. They are rich in vitamin C, fiber, and minerals, making them a nutritious addition to diet. Except for the edible tubers, the entire plant is toxic.
🍠🫛The genus name Pachyrhizus is derived from the Greek words pachus (thick) and rhiza (root), referring to the plant's thick, fleshy roots. The species name erosus comes from the Latin word erosus, meaning "eaten away" or "hollowed out," possibly alluding to the hollow nature of the tubers.
Reference
Plants of Singapore
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