Cooked Jicama
Pachyrhizus erosusClinical Encyclopedia
Cooked jicama is a crunchy, sweet root vegetable that is low in calories and high in water content, making it a refreshing addition to various dishes. It is rich in fiber and provides a good source of vitamin C and potassium.
Macronutrient Ratio
Caloric distribution of primary energy metrics per 100g
Micronutrient DV% Score
Top vitamins and minerals ranked by percentage of Daily Recommended Value
Complete Micronutrient Breakdown
Detailed concentration of essential micronutrients per 100g serving.
Vitamins
Minerals
Health Benefits
Possible Risks & Side Effects
How to Prepare & Consume
Cook jicama by steaming or boiling to retain its crunchiness and nutrients. It can also be sautéed or added to stir-fries for a sweet, crunchy texture.
Smart Selection & Storage
Choose jicama that is firm, smooth, and free from blemishes or soft spots. Smaller jicamas tend to be sweeter.
Store whole jicama in a cool, dark place. Once cut, wrap it tightly and refrigerate to maintain freshness.
Myths vs Realities
Healthy Recipes
Spicy Jicama and Quinoa Salad
A refreshing salad combining cooked jicama with protein-packed quinoa and a zesty lime dressing for a nutritious meal.
- 1 cup cooked jicama, diced
- 1 cup cooked quinoa
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup cilantro, chopped
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1. In a large bowl, combine cooked jicama, quinoa, cherry tomatoes, red onion, and cilantro.
- 2. In a small bowl, whisk together lime juice, olive oil, chili powder, salt, and pepper.
- 3. Pour the dressing over the salad, toss well, and serve chilled.
Jicama Stir-Fry with Vegetables
A colorful stir-fry featuring cooked jicama, bell peppers, and broccoli, tossed in a savory soy sauce for a quick and healthy dinner.
- 1 cup cooked jicama, sliced
- 1 cup bell peppers, sliced
- 1 cup broccoli florets
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- Sesame seeds for garnish
- 1. Heat sesame oil in a large skillet over medium heat.
- 2. Add garlic and ginger, sauté for 1 minute, then add bell peppers and broccoli, cooking until tender.
- 3. Stir in cooked jicama and soy sauce, cook for another 2 minutes, then garnish with sesame seeds before serving.
Jicama Tacos with Avocado Cream
Delicious tacos made with cooked jicama as the base, topped with a creamy avocado sauce and fresh veggies for a healthy twist.
- 1 cup cooked jicama, thinly sliced
- 1 ripe avocado
- 1 tablespoon lime juice
- 1/4 cup Greek yogurt
- 1/2 cup shredded lettuce
- 1/2 cup diced tomatoes
- Salt and pepper to taste
- 1. In a blender, combine avocado, lime juice, Greek yogurt, salt, and pepper, blending until smooth.
- 2. Layer cooked jicama slices with shredded lettuce and diced tomatoes.
- 3. Drizzle avocado cream on top and serve immediately.
Jicama and Black Bean Bowl
A hearty bowl filled with cooked jicama, black beans, corn, and avocado, drizzled with a tangy lime dressing for a filling meal.
- 1 cup cooked jicama, diced
- 1 cup black beans, rinsed
- 1 cup corn kernels
- 1 avocado, diced
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1. In a large bowl, combine cooked jicama, black beans, corn, and avocado.
- 2. In a small bowl, whisk together lime juice, olive oil, salt, and pepper.
- 3. Drizzle the dressing over the bowl, toss gently, and serve.
Jicama and Carrot Slaw
A crunchy slaw made with cooked jicama and carrots, tossed in a light vinaigrette for a refreshing side dish.
- 1 cup cooked jicama, shredded
- 1 cup carrots, shredded
- 1/4 cup apple cider vinegar
- 1 tablespoon honey
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1. In a large bowl, combine shredded jicama and carrots.
- 2. In a small bowl, whisk together apple cider vinegar, honey, olive oil, salt, and pepper.
- 3. Pour the dressing over the slaw, toss well, and let sit for 10 minutes before serving.
Jicama and Chickpea Curry
A flavorful curry featuring cooked jicama and chickpeas simmered in coconut milk and spices for a comforting dish.
- 1 cup cooked jicama, diced
- 1 can chickpeas, drained
- 1 can coconut milk
- 1 tablespoon curry powder
- 1 onion, chopped
- 2 cloves garlic, minced
- Salt to taste
- Fresh cilantro for garnish
- 1. In a pot, sauté onion and garlic until translucent.
- 2. Add curry powder and stir for 1 minute, then add cooked jicama, chickpeas, and coconut milk.
- 3. Simmer for 15 minutes, season with salt, and garnish with fresh cilantro before serving.
Jicama and Spinach Frittata
A protein-rich frittata made with cooked jicama, fresh spinach, and eggs, perfect for a healthy breakfast or brunch.
- 1 cup cooked jicama, diced
- 2 cups fresh spinach
- 4 eggs
- 1/4 cup milk
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1. Preheat the oven to 350°F (175°C).
- 2. In an oven-safe skillet, heat olive oil and sauté spinach until wilted.
- 3. In a bowl, whisk eggs, milk, salt, and pepper, then stir in cooked jicama and pour into the skillet. Cook for 5 minutes, then transfer to the oven and bake for 15 minutes until set.
Jicama and Apple Salad with Walnuts
A crunchy salad combining cooked jicama, crisp apples, and walnuts, dressed in a light vinaigrette for a refreshing side.
- 1 cup cooked jicama, julienned
- 1 apple, thinly sliced
- 1/2 cup walnuts, toasted
- 2 tablespoons balsamic vinegar
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1. In a large bowl, combine cooked jicama, apple slices, and walnuts.
- 2. In a small bowl, whisk together balsamic vinegar, olive oil, salt, and pepper.
- 3. Drizzle the dressing over the salad, toss gently, and serve.
Jicama and Sweet Potato Mash
A creamy mash made with cooked jicama and sweet potatoes, seasoned with herbs for a nutritious side dish.
- 1 cup cooked jicama, diced
- 1 cup sweet potatoes, cooked and mashed
- 1 tablespoon olive oil
- 1 teaspoon thyme
- Salt and pepper to taste
- 1. In a bowl, combine cooked jicama and mashed sweet potatoes.
- 2. Add olive oil, thyme, salt, and pepper, mixing until smooth.
- 3. Serve warm as a side dish.
Jicama and Cucumber Gazpacho
A refreshing cold soup made with cooked jicama and cucumber, blended with herbs and spices for a light appetizer.
- 1 cup cooked jicama, diced
- 1 cucumber, peeled and diced
- 1/2 cup vegetable broth
- 1 tablespoon lime juice
- 1/4 cup cilantro
- Salt and pepper to taste
- 1. In a blender, combine cooked jicama, cucumber, vegetable broth, lime juice, cilantro, salt, and pepper.
- 2. Blend until smooth, then chill in the refrigerator for at least 30 minutes before serving.
Frequently Asked Questions (FAQ)
What is jicama?
Jicama is a root vegetable native to Mexico, known for its crunchy texture and sweet flavor.
How do you cook jicama?
Jicama can be boiled, steamed, or sautéed. It is often added to stir-fries or salads.
Is jicama healthy?
Yes, jicama is low in calories, high in fiber, and contains essential vitamins and minerals.
Can you eat jicama raw?
Yes, jicama can be eaten raw and is often used in salads or as a crunchy snack.
What are the health benefits of jicama?
Jicama supports digestive health, boosts immunity, aids in weight management, and contains antioxidants.
How should jicama be stored?
Store jicama in a cool, dry place. Once cut, it should be refrigerated in an airtight container.
Can jicama be frozen?
Yes, jicama can be frozen, but it is best to blanch it first to preserve its texture.
What does jicama taste like?
Jicama has a mildly sweet and nutty flavor, similar to a cross between an apple and a potato.