Bought some jicamas (is that the plural) yesterday to try and...I really really like them. They're crisp and crunchy and kind of sweet tasting. Really nice flavor.

And they're considered a non-starchy vegetable for South Beach purposes?

I'm not complaining, but I'm almost afraid that it's too good to be true. It tastes and feels like it should be closer to a potato in terms of carbs, or at least an apple or carrot. Can I really eat them indiscriminately?

Here is the info I located.....
It is listed for phase 1 on SB food lists under veggies. So you can eat as portions size for a veggie.

Nutritionally, a cup of sliced raw jicama (about 4-1/2 ounces or 130 grams) has no fat, no cholesterol, few calories, little protein, yet meaningful amounts of vitamin C, fiber, and potassium. Specifically, the numbers work out this way:

50 calories
1 g protein
6 mg sodium
12 g carbohydrates
195 mg potassium
2 g dietary fiber
16 mg calcium
23 mg phosphorus
26 mg vitamin C
and trace amounts of iron, thiamin, riboflavin, niacin, and vitamin A.

I'm glad that skippie found that good info for you. Thanks Skippie!!

I have not tried it yet but now I probably will. For me, the only veggies on the phase I list that I will allow myself to eat at will, are the green leafy ones or things like cucumber or celery. Jicama sounds good to me and I'd eat 1-2 cups per day as my own limit on it.

I love jicama!

My 2 favorite ways to eat it are

1. baked with seasoned salt until browned- tastes like home fries
2. cooked in skillet with a little lemon juice, butter (you could use whatever SB butter sub), splenda and cinnamon (tastes like baked apples but crispier)

Thanks Robin! I want to try it one of these days.
In the mean time, it has a lowish Glycemic Index and thats why its on the phase I veggie list. I just found this recipe for colw slaw made with it:

http://kitchen-parade-veggieventure...icama-slaw.html

sounds good!