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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, boiled jicama is highly nutritious and low in calories, providing only 38 calories per 100g. It is an excellent source of prebiotic fiber (inulin) and Vitamin C, which support gut health and immune function.
Boiled jicama is excellent for weight management because it is low in calories and high in water content. Its high fiber content helps promote a feeling of fullness, which can reduce overall calorie intake throughout the day.
With 8.8g of total carbs per 100g, boiled jicama can be included in a keto diet in moderation. A significant portion of its carbohydrate content comes from fiber, which lowers the net carb count compared to other root vegetables like potatoes.
Yes, boiled jicama is a great option for diabetics due to its low glycemic index. It contains inulin, a prebiotic fiber that does not raise blood sugar levels and may help improve insulin sensitivity over time.
Boiled jicama has a mild, slightly sweet, and nutty flavor. While raw jicama is crunchy like an apple, boiling it softens the texture to something similar to a firm potato or a water chestnut, and it easily absorbs the flavors of spices or sauces.
Yes, boiled unsalted jicama is naturally vegan and gluten-free. It is a plant-based root vegetable prepared only with water, making it safe for individuals with celiac disease or those following a strict vegan diet.
Store boiled jicama in an airtight container in the refrigerator for up to 3 to 5 days. To maintain the best texture, ensure it is drained well of any excess cooking water before refrigerating.
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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View all vegetable →Discover 0 recipes featuring boiled unsalted jicama with step-by-step instructions.
Browse recipes →Yes, boiled jicama can be frozen for up to 3 months. For the best results, flash-freeze the pieces on a baking sheet before transferring them to a freezer-safe bag to prevent them from clumping together.
Jicama is rich in inulin, a prebiotic fiber that feeds beneficial gut bacteria. This promotes a healthy microbiome, improves digestion, and can even aid in the absorption of minerals like calcium.
Boiled jicama is a versatile, low-carb substitute for potatoes in soups, stews, and mashes. It can also be tossed in stir-fries or seasoned with lime, salt, and chili powder for a healthy, warm snack.