for water chestnuts. It absorbs sauces quickly and without softening. Even paper-thin slices seem to keep their characteristic freshness.
The nutritional content of ahipa is unknown, but is probably similar to that of jicama. If so, it is low in sodium and calories (containing approximately 50 calories per cup raw) and is a good source of potassium and vitamin C. The starch of jicama is easily digestible.6
The protein content on a dry matter basis is higher than that of other root crops, but fresh tubers have a low protein content because their moisture content is extremely high.