|
gptkbp:instanceOf
|
gptkb:plant_species
Root vegetable
|
|
gptkbp:caloriesPerServing
|
38
|
|
gptkbp:color
|
White (flesh)
|
|
gptkbp:commonName
|
gptkb:Mexican_turnip
gptkb:Mexican_yam_bean
|
|
gptkbp:consumedCooked
|
Yes
|
|
gptkbp:consumedRaw
|
Yes
|
|
gptkbp:cultivatedIn
|
Edible tuber
Tropical climates
|
|
gptkbp:ediblePart
|
Root
|
|
gptkbp:family
|
gptkb:Fabaceae
|
|
gptkbp:fiberContent
|
High
|
|
gptkbp:firstDomesticated
|
gptkb:Pre-Columbian_era
|
|
gptkbp:flavor
|
Mildly sweet
|
|
gptkbp:flowerColor
|
Blue or white
|
|
gptkbp:genus
|
gptkb:Pachyrhizus
|
|
gptkbp:harvestSeason
|
Fall
|
|
https://www.w3.org/2000/01/rdf-schema#label
|
Jícama
|
|
gptkbp:introduced
|
gptkb:Asia
|
|
gptkbp:lifespan
|
Perennial (grown as annual)
|
|
gptkbp:nativeTo
|
gptkb:Central_America
gptkb:Mexico
|
|
gptkbp:scientificName
|
gptkb:Pachyrhizus_erosus
|
|
gptkbp:seedPod
|
Contains toxic rotenone
|
|
gptkbp:texture
|
Crisp
|
|
gptkbp:toxicity
|
Seeds are toxic
|
|
gptkbp:usedInCuisine
|
gptkb:Southeast_Asian_cuisine
Mexican
|
|
gptkbp:vitaminContent
|
gptkb:Vitamin_C
|
|
gptkbp:waterSource
|
High
|
|
gptkbp:bfsParent
|
gptkb:Angelica_Garcia
gptkb:Angélica_Garcia
|
|
gptkbp:bfsLayer
|
6
|