Jicama Nutrition Facts

Additional Information

Jicama: A versatile and nutritious root vegetable
Jicama, also known as Mexican yam or Mexican water chestnut, is a root vegetable that is gaining popularity for its unique flavor and numerous health benefits. With its crunchy texture and slightly sweet flavor, jicama is a delicious addition to a variety of dishes. In this expert article, we will explore the characteristics, benefits, and drawbacks of jicama as a versatile and nutritious food.

Features of Jicama

Jicama has a distinctive appearance and taste. It has a thick, brown skin that must be peeled before eating. The flesh of jicama is white and juicy, reminiscent of an apple or water chestnut. Its texture is crisp and crunchy, making it a refreshing and satisfying ingredient for both savory and sweet dishes.

Benefits of Jicama

1. Low in Calories and Fat: Jicama is a great choice for those watching their calorie and fat intake. With only 46 calories per cup, it can be enjoyed as a guilt-free snack or incorporated into a variety of recipes. It is virtually fat-free, making it a good option for those trying to maintain a healthy weight or follow a low-fat diet.
2. Rich in fiber: Jicama is a good source of fiber with 5.9 grams per serving. Fiber plays an important role in maintaining digestive health by promoting regular bowel movements and preventing constipation. In addition, a high-fiber diet can help with weight management and blood sugar control.
3. Rich in vitamins and minerals: Jicama is packed with essential vitamins and minerals that contribute to overall health and wellness. It is a good source of vitamin C, providing 40% of the Daily Value per serving. Vitamin C is known for its immune-boosting and antioxidant properties. Jicama also contains potassium, which is essential for maintaining proper heart and muscle function and regulating blood pressure.
4. Versatile culinary use: One of the major benefits of jicama is its versatility in the kitchen. It can be enjoyed in a variety of ways, including raw, steamed, boiled, sautéed, or fried. Jicama’s mild flavor allows it to blend well with other ingredients and take on the flavors of different seasonings and spices. It can be used as a crunchy addition to salads, a refreshing ingredient in slaws, or a unique element in stir-fries and vegetable dishes.

Disadvantages of Jicama

1. Oxidation: Once jicama is peeled and cut, it may begin to oxidize and turn brown if left in the air for an extended period of time. To prevent this, it is recommended that jicama be consumed or stored immediately after peeling and cutting. Alternatively, you can immerse the cut pieces in water with a squeeze of lemon or lime juice to slow the oxidation process.
2. Limited availability: While jicama is becoming more popular, it may not be readily available in all grocery stores or regions. It is more likely to be found in the produce section, especially between fall and spring when it is in season. If you cannot find it in your local grocery store, consider checking organic food stores, farmers’ markets, or specialty Mexican grocery stores.
3. Allergies or Intolerances: Although jicama is generally well tolerated, some people may have allergies or intolerances to certain fruits or vegetables. If you have a known allergy or sensitivity to legumes or other similar root vegetables, it is advisable to use caution when consuming jicama and consult a healthcare professional if necessary.

Bottom Line

Jicama is a versatile and nutritious root vegetable that offers a number of benefits to those looking for a healthy and flavorful addition to their diet. With its low calorie and fat content, high fiber content, and abundance of vitamins and minerals, jicama provides a satisfying and nutritious option. Despite its limited availability and potential for oxidation, jicama’s unique flavor and culinary versatility make it a delightful choice for both savory and sweet dishes. So the next time you’re looking to add a refreshing and nutritious twist to your meals, consider adding jicama to your culinary repertoire.

Questions and Answers

Is jicama a fruit or a vegetable?

Jicama is a root vegetable with a thick, brown skin. It’s white inside and tastes like an apple, but not as sweet.

What does jicama taste like?

Its flesh is juicy and crunchy, with a slightly sweet and nutty flavor. Some say it tastes like a cross between a potato and a pear. Others compare it to a water chestnut.

What is jicama and how is it used?

Jicama (pronounced HICK-a-MA) is a tuber – a large, brown, round root. A relative of the bean family, it is native to Mexico and South America. Although most commonly eaten raw, such as chopped in salads, jicama can be steamed, boiled, sautéed, or fried.

Is jicama the same as a sweet potato?

Jicama is a root vegetable, like a carrot or turnip, and is known as the Mexican yam. Unlike our sweet potatoes in the United States, the skin of jicama isn’t edible. However, it’s both sweet and crunchy. Jicama can’t be stored in temperatures below 50 degrees, so a refrigerator could damage it.

How do you eat jicama?

The best way to eat jicama is to peel it, cut it into matchsticks, and eat it raw. It’s also very good when refrigerated for a little extra coolness. A classic way to eat it is to dip the matchsticks in lime juice, chili powder, and salt.