raw jicama
Also known as: jicama, yambean
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Also known as: jicama, yambean
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, raw jicama is highly nutritious. It is low in calories (38 per 100g) and fat, while providing a significant amount of Vitamin C and prebiotic fiber, which supports both the immune system and digestive health.
Jicama is an excellent food for weight management because it has a high water content and is rich in fiber. This combination helps you feel full for longer periods while consuming very few calories.
Yes, jicama can be included in a keto diet in moderation. While it contains about 8.8g of total carbs per 100g, a large portion of that is fiber, resulting in a lower net carb count compared to other root vegetables like potatoes.
Raw jicama has a crisp, crunchy texture similar to a water chestnut or a firm apple. Its flavor is mildly sweet and nutty, making it very refreshing when served chilled.
Yes, you must peel jicama. The brown, papery skin is thick, indigestible, and contains rotenone, a natural organic compound that can be toxic if consumed in large quantities.
Whole, unpeeled jicama should be stored in a cool, dry place for up to two weeks. Once it has been cut or peeled, it should be wrapped tightly and kept in the refrigerator for no more than one week.
Jicama is a great choice for diabetics because it has a low glycemic index. It contains inulin, a prebiotic fiber that does not raise blood sugar levels and may help improve insulin sensitivity over time.
raw jicama is a versatile ingredient found in cuisines around the world. With 38 calories per 100g and 0.72 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the vegetable category with complete nutrition information.
View all vegetable →Jicama is rich in inulin, which promotes a healthy gut microbiome. It also provides potassium for heart health and Vitamin C, an antioxidant that protects cells from damage and supports skin health.
A fresh jicama should feel heavy for its size and be firm to the touch. Avoid any roots that have soft spots, shriveled skin, or visible mold, as these indicate the vegetable is starting to spoil.
Raw jicama is most popular when sliced into sticks and seasoned with lime juice and chili powder or tajin. It is also frequently used to add a refreshing crunch to salads, salsas, and slaws.