Vegetable
boiled unsalted jicama.
VegetarianVeganGluten-freeDairy-freeNut-freePeanut-freeSoy-freeEgg-freeShellfish-freeHoney-freeAlcohol-freeHalalKosher
ALSO KNOWN AS
boiled yam beanboiled mexican turnipboiled sengkuangboiled mishrikandboiled shankalu
SERVING
CALORIES
38
PROTEIN
0.70g
CARBS
8.8g
FAT
0.10g
FIBER
4.9g
NUTRITION PROFILE · per 100 g
Everything in this ingredient.
MACRONUTRIENTS
Calories38kcal—
Protein0.70g1%
Carbohydrates8.8g3%
Fiber4.9g18%
Sugar1.8g4%
Total fat0.10g0%
Saturated fat0.02g0%
Trans fat0g—
Cholesterol0mg0%
Water90.1g—
MINERALS
Sodium4.0mg0%
Potassium150mg3%
Calcium12mg1%
Iron0.60mg3%
Magnesium12mg3%
Phosphorus18mg1%
Zinc0.16mg1%
Copper0.05mg6%
Manganese0.06mg3%
Selenium0.70µg1%
VITAMINS
Vitamin A0µg0%
Vitamin C14.1mg16%
Vitamin D0µg0%
Vitamin E0.46mg3%
Vitamin K0.30µg0%
Thiamin (B1)0.02mg2%
Riboflavin (B2)0.03mg2%
Niacin (B3)0.20mg1%
Pantothenic acid (B5)0.14mg3%
Vitamin B60.04mg2%
Folate (B9)12µg3%
Vitamin B120µg0%
%DV based on a 2,000 cal diet. Source: USDA FoodData Central. A dash in the %DV column means there’s no established Daily Value for that nutrient.
MEASUREMENT CONVERSIONS
How much is what.
1 cup135g
1 oz28.4g
1 lb453.6g
1 piece15g
HEALTH BENEFITS
Why eat it.
- ✓High in prebiotic fiber (inulin) which supports gut health
- ✓Low calorie density makes it excellent for weight management
- ✓Contains Vitamin C which supports immune function
- ✓High water content helps with hydration
- ✓Low glycemic index suitable for blood sugar management
COOKING TIPS
In the kitchen.
- 1Boil just until tender-crisp to maintain its characteristic crunch
- 2Add to soups or stews in the last 10-15 minutes of cooking
- 3Drain thoroughly after boiling to prevent dishes from becoming watery
STORAGE
Keep it fresh.
- Store boiled jicama in an airtight container in the refrigerator
- Consume within 3 to 5 days for best quality
- Do not freeze boiled jicama as it becomes mushy and loses its unique texture
FAQ
Frequently asked questions.
How long does boiled jicama last in the fridge?
Boiled jicama will stay fresh for 3 to 5 days when stored in a sealed container in the refrigerator.
Does jicama lose its crunch when boiled?
Unlike potatoes, jicama retains much of its crunch even after boiling, making it a unique addition to cooked dishes.
Can I freeze boiled jicama?
Freezing is not recommended as the cell structure breaks down, resulting in a soft, spongy, and unappealing texture upon thawing.
What is a good substitute for boiled jicama?
Water chestnuts are the best substitute due to their similar crunch. Daikon radish or Jerusalem artichokes can also work.
Is boiled jicama healthier than boiled potatoes?
Jicama is lower in calories and carbohydrates and higher in fiber than potatoes, making it a lighter alternative.
How do I prepare jicama for boiling?
Peel the thick, papery brown skin completely using a knife or heavy-duty peeler, then dice or slice into uniform pieces before boiling.
Is boiled jicama safe for a keto diet?
While it contains some carbs, its high fiber content results in lower net carbs, making it acceptable in moderation for many keto plans.
Why is my boiled jicama tasteless?
Jicama has a very mild, slightly sweet flavor. It is best used as a texture element that absorbs the flavors of the sauces or spices it is cooked with.
Can I eat the skin of the jicama?
No, the skin is fibrous and indigestible. Additionally, the skin and the rest of the jicama plant (except the root) contain rotenone, a natural toxin.
