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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Boiled jicama will stay fresh for 3 to 5 days when stored in a sealed container in the refrigerator.
Unlike potatoes, jicama retains much of its crunch even after boiling, making it a unique addition to cooked dishes.
Freezing is not recommended as the cell structure breaks down, resulting in a soft, spongy, and unappealing texture upon thawing.
Water chestnuts are the best substitute due to their similar crunch. Daikon radish or Jerusalem artichokes can also work.
Jicama is lower in calories and carbohydrates and higher in fiber than potatoes, making it a lighter alternative.
Peel the thick, papery brown skin completely using a knife or heavy-duty peeler, then dice or slice into uniform pieces before boiling.
While it contains some carbs, its high fiber content results in lower net carbs, making it acceptable in moderation for many keto plans.
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.
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.
boiled unsalted jicama is a versatile ingredient found in cuisines around the world. With 38 calories per 100g and 0.7 grams of protein, it's a nutritious addition to many dishes.
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