pachyrhizus erosus (Meaning)
pachyrhizus erosus (n)
Central American twining plant with edible roots and pods; large tubers are eaten raw or cooked especially when young and young pods must be thoroughly cooked; pods and seeds also yield rotenone and oils
Synonyms & Antonyms of pachyrhizus erosus
No Synonyms and anytonyms found
pachyrhizus erosus Sentence Examples
- Pachyrhizus erosus, commonly known as jicama, is a type of edible tuber that originated in Mexico.
- The root of Pachyrhizus erosus is the part that is typically eaten, possessing a crisp, juicy texture and a slightly sweet flavor.
- Native communities in Central and South America have traditionally cultivated Pachyrhizus erosus for centuries.
- The leaves of Pachyrhizus erosus are also edible and can be used in salads or as a cooked vegetable.
- Pachyrhizus erosus is a valuable source of dietary fiber, vitamins, and minerals, making it a nutritious addition to any diet.
- The starchy roots of Pachyrhizus erosus can be used to make flour, which can be used to create various pastries and baked goods.
- Pachyrhizus erosus is a low-calorie food that is suitable for people trying to manage their weight.
- The juice extracted from Pachyrhizus erosus is believed to have various medicinal properties, including anti-inflammatory and antioxidant effects.
- Pachyrhizus erosus is a drought-tolerant plant that is relatively easy to grow, making it a popular choice for farmers in arid regions.
- The cultivation of Pachyrhizus erosus supports local economies and promotes sustainable agricultural practices.
FAQs About the word pachyrhizus erosus
Central American twining plant with edible roots and pods; large tubers are eaten raw or cooked especially when young and young pods must be thoroughly cooked;
No synonyms found.
No antonyms found.
Pachyrhizus erosus, commonly known as jicama, is a type of edible tuber that originated in Mexico.
The root of Pachyrhizus erosus is the part that is typically eaten, possessing a crisp, juicy texture and a slightly sweet flavor.
Native communities in Central and South America have traditionally cultivated Pachyrhizus erosus for centuries.
The leaves of Pachyrhizus erosus are also edible and can be used in salads or as a cooked vegetable.
