Jicama Nutrition Facts
Jicama (Mexican yam bean) is a crunchy, mildly sweet root vegetable with a texture similar to water chestnuts or apples. It's high in prebiotic fiber (inulin) and typically eaten raw, making it perfect for slaws and snacking.
Nutrition Facts
Per 100g serving
Health Benefits
- ✓High in prebiotic fiber (inulin) for gut health
- ✓Very low glycemic index despite being starchy
- ✓Good vitamin C for immune support
- ✓High water content aids hydration
- ✓Crunchy texture satisfies snack cravings
Best For
Storage
Store whole jicama at room temperature for 2-3 weeks, or refrigerated for up to 2 months. Once cut, wrap tightly in plastic and refrigerate - use within 1 week. Do not freeze; it becomes mushy.
Serving Sizes
Frequently Asked Questions
How do you pronounce and eat jicama?
Pronounced 'HEE-kah-mah'. Always peel the tough brown skin and fibrous layer beneath it - only the white flesh is edible. The skin and leaves are toxic. Eat raw for best crunch, or briefly stir-fry. Mexicans enjoy it with lime juice, chili powder, and salt.
Is jicama good for diabetics?
Yes! Despite being a root vegetable, jicama has a low glycemic index (GI of 12) due to its high inulin fiber content. The fiber slows sugar absorption. It's an excellent crunchy snack option for blood sugar management.
What does jicama taste like?
Jicama has a mild, slightly sweet flavor similar to a cross between an apple and a water chestnut. The texture is crisp and juicy like a pear. It's not starchy-tasting despite being a root vegetable. The flavor is subtle, making it great with bold seasonings.
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