All About Jicama

Celebrate veggies all year long with a new vegetable each week! This week, we’re highlighting jicama. Learn all about jicama, including tips, tricks, nutrition facts, and recipes

File this under another veggie that isn’t super common. In fact, I had to make three different grocery store runs to find jicama.

While it’s not the most common veggie, it is still a great one! Jicama is crunchy and slightly sweet and lends itself to be a great vehicle for appetizers. It’s sturdy enough to hold up to your creamiest dip, and it doesn’t have an overwhelming flavor.

Yes, it’s white so it doesn’t look like it has very much to offer in the nutrition business, but like other white veggies it does have some nutritious benefits.

Keep reading to learn more about this funny on the outside but sweet & crunchy on the inside veggie…

Jicama Nutrition:

*1 cup sliced jicama has 46 calories, 0.1g fat (0g saturated fat), 5mg sodium, 10.6g carbohydrates, 5.9g fiber, 0.9g protein, 40% Vitamin C

Jicama Fun Facts:

*Jicama is pronounced “hee-cama”

*The fiber in jicama is mostly from inulin which is a prebiotic. This means that it promotes the healthy bacteria in your intestines. Inulin also helps improve calcium absorption.

*Just because the jicama is white doesn’t mean it doesn’t boast health benefits. Jicama contains powerful phytonutrients that are present in fruits & vegetables. Since each fruit and vegetable offers different phytonutrients, it’s important that you consume a range of colorful produce {even the white ones!}

*Jicama is in the legume family and is grown underground as a tuber.

*Jicama is grown in tropical climates.

*Jicama is also known as the Mexican potato, Mexican water chestnut, and the Chinese turnip.

*The skin of jicama, along with the leaves & vines of the jicama plant, have an organic toxin.

Jicama Tips:

*When shopping for jicama, look for ones that are firm, unblemished, well-shaped. Smaller jicama is usually sweeter.

*2 pound jicama is about 5 cups chopped

*Jicama’s peak season is between January and May, but they are available year round.

*Store jicama at room temperature for 2-4 weeks. Refrigerate when cut.

*I find it easiest to peel the jicama with a good knife. Using a vegetable peeler proved to be too tedious and I saw much better results by using my favorite sharp knife.

*Jicama is often enjoyed raw, but it can be added to stir fry and roasted.

Jicama Recipes:

Jicama Salad

*Tropical Salad with Spicy Mango Macadamia Dressing from Rachael Hartley Nutrition
*Green Papaya and Carrot Salad from Food Confidence
*Jicama Cabbage Slaw with Peanut Coconut Dressing from Healthfully Ever After
*Tropical Shrimp Salad with Honey Chipotle Dressing from The Foodie Physician
*Slowcooker Cuban Pork Tacos with Jicama Slaw from Prevention RD
*Chicken Cheddar Tostadas with Apple Jicama Slaw from Sweet Cayenne
*Jicama Noodle Salad with Creamy Tahini-Ginger Dressing from Blissful Basil

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Do you like jicama?