Dried Jicama
Pachyrhizus erosusClinical Encyclopedia
Dried jicama is a nutritious root vegetable that retains its crisp texture and sweet flavor even after dehydration. It is low in calories and high in fiber, making it an excellent snack option.
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
Dried jicama can be enjoyed as a snack on its own, added to salads, or rehydrated in soups and stews.
Smart Selection & Storage
Choose dried jicama that is firm and free from any signs of moisture or mold.
Store in an airtight container in a cool, dry place to maintain freshness.
Medicinal Profile & Bioactive Compounds
Therapeutic properties, key bioactive compounds, and clinical applications of this food.
A prebiotic fiber that supports gut health and improves digestion.
"Jicama is often referred to as the 'Mexican potato' and is popular in various cuisines for its crunchy texture."
Myths vs Realities
Healthy Recipes
Dried Jicama Salad with Citrus Vinaigrette
A refreshing salad featuring rehydrated dried jicama, mixed greens, and a zesty citrus vinaigrette for a light and nutritious meal.
- 1 cup dried jicama, rehydrated
- 2 cups mixed greens
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 tablespoon orange juice
- Salt and pepper to taste
- 1. Rehydrate the dried jicama by soaking it in warm water for 30 minutes, then drain and set aside.
- 2. In a large bowl, combine the mixed greens, cherry tomatoes, red onion, and rehydrated jicama.
- 3. In a small bowl, whisk together olive oil, lemon juice, orange juice, salt, and pepper. Drizzle over the salad and toss to combine.
Spicy Dried Jicama Tacos
These vibrant tacos are filled with spicy rehydrated dried jicama, black beans, and fresh avocado for a healthy twist on a classic dish.
- 1 cup dried jicama, rehydrated and diced
- 1 can black beans, rinsed and drained
- 1 avocado, diced
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Corn tortillas
- Fresh cilantro for garnish
- 1. Rehydrate the dried jicama and dice it into small pieces.
- 2. In a skillet, combine the rehydrated jicama, black beans, chili powder, and cumin. Cook over medium heat for 5-7 minutes.
- 3. Serve the mixture in corn tortillas, topped with diced avocado and fresh cilantro.
Dried Jicama and Quinoa Bowl
A nutritious bowl packed with protein-rich quinoa, rehydrated dried jicama, and colorful vegetables, drizzled with a tahini dressing.
- 1 cup cooked quinoa
- 1 cup dried jicama, rehydrated and sliced
- 1/2 cup bell peppers, diced
- 1/2 cup cucumber, diced
- 2 tablespoons tahini
- 1 tablespoon lemon juice
- Salt to taste
- 1. Rehydrate the dried jicama and slice it thinly.
- 2. In a bowl, combine cooked quinoa, rehydrated jicama, bell peppers, and cucumber.
- 3. In a separate bowl, mix tahini, lemon juice, and salt. Drizzle over the quinoa bowl and toss to combine.
Dried Jicama Stir-Fry
A quick and healthy stir-fry featuring rehydrated dried jicama, colorful vegetables, and a savory soy sauce for a flavorful meal.
- 1 cup dried jicama, rehydrated and sliced
- 1 cup broccoli florets
- 1 bell pepper, sliced
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon ginger, grated
- 1 garlic clove, minced
- 1. Rehydrate the dried jicama and slice it into thin strips.
- 2. In a large skillet, heat sesame oil over medium-high heat. Add ginger and garlic, sautéing for 1 minute.
- 3. Add broccoli, bell pepper, and rehydrated jicama. Stir-fry for 5-7 minutes, then add soy sauce and cook for another minute.
Dried Jicama Smoothie
A nutritious smoothie blending rehydrated dried jicama with spinach, banana, and almond milk for a refreshing and healthy drink.
- 1 cup dried jicama, rehydrated
- 1 banana
- 1 cup spinach
- 1 cup almond milk
- 1 tablespoon honey (optional)
- 1. Rehydrate the dried jicama and place it in a blender.
- 2. Add banana, spinach, almond milk, and honey (if using) to the blender.
- 3. Blend until smooth and creamy, then serve immediately.
Dried Jicama and Chickpea Salad
A protein-packed salad with rehydrated dried jicama, chickpeas, and a lemony dressing, perfect for a light lunch or dinner.
- 1 cup dried jicama, rehydrated and diced
- 1 can chickpeas, rinsed and drained
- 1/2 cup cherry tomatoes, halved
- 1/4 cup parsley, chopped
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
- 1. Rehydrate the dried jicama and dice it into small pieces.
- 2. In a bowl, combine rehydrated jicama, chickpeas, cherry tomatoes, and parsley.
- 3. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper. Pour over the salad and toss to combine.
Dried Jicama Chips
Crispy and healthy baked chips made from thinly sliced rehydrated dried jicama, seasoned with spices for a perfect snack.
- 1 cup dried jicama, rehydrated and thinly sliced
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- Salt to taste
- 1. Rehydrate the dried jicama and slice it thinly using a mandoline.
- 2. Toss the jicama slices with olive oil, paprika, garlic powder, and salt.
- 3. Spread the slices on a baking sheet and bake at 400°F (200°C) for 20-25 minutes until crispy, flipping halfway.
Dried Jicama and Avocado Toast
A nutritious twist on avocado toast featuring rehydrated dried jicama for added crunch and flavor.
- 2 slices whole grain bread
- 1 avocado, mashed
- 1/2 cup dried jicama, rehydrated and diced
- Salt and pepper to taste
- Red pepper flakes for garnish
- 1. Rehydrate the dried jicama and dice it into small pieces.
- 2. Toast the whole grain bread slices until golden brown.
- 3. Spread mashed avocado on the toast, top with rehydrated jicama, and season with salt, pepper, and red pepper flakes.
Dried Jicama and Lentil Soup
A hearty and nutritious soup featuring rehydrated dried jicama, lentils, and a medley of vegetables for a comforting meal.
- 1 cup dried jicama, rehydrated and diced
- 1 cup lentils, rinsed
- 1 carrot, diced
- 1 celery stalk, diced
- 1 onion, chopped
- 4 cups vegetable broth
- 1 teaspoon thyme
- Salt and pepper to taste
- 1. Rehydrate the dried jicama and dice it into small pieces.
- 2. In a large pot, sauté onion, carrot, and celery until softened.
- 3. Add rehydrated jicama, lentils, vegetable broth, thyme, salt, and pepper. Bring to a boil, then simmer for 30-40 minutes until lentils are tender.
Dried Jicama Sushi Rolls
Healthy sushi rolls made with rehydrated dried jicama, avocado, and cucumber, wrapped in nori for a nutritious snack.
- 1 cup dried jicama, rehydrated and sliced into strips
- 1 avocado, sliced
- 1 cucumber, sliced into strips
- 4 sheets nori
- 1 cup sushi rice, cooked
- Soy sauce for dipping
- 1. Rehydrate the dried jicama and slice it into long strips.
- 2. Lay a sheet of nori on a bamboo sushi mat, spread a layer of sushi rice, and top with rehydrated jicama, avocado, and cucumber.
- 3. Roll tightly, slice into pieces, and serve with soy sauce for dipping.
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 eat dried jicama?
Dried jicama can be eaten as a snack, added to salads, or rehydrated in soups.
Is dried jicama healthy?
Yes, dried jicama is low in calories and high in fiber, making it a healthy snack option.
Can you cook dried jicama?
Yes, dried jicama can be rehydrated and cooked in various dishes.
What are the health benefits of jicama?
Jicama is rich in fiber, antioxidants, and vitamins, promoting digestive health and reducing inflammation.
How should dried jicama be stored?
Store dried jicama in a cool, dry place in an airtight container to maintain freshness.
Is jicama safe for diabetics?
Yes, jicama has a low glycemic index, making it a suitable option for diabetics.
Can jicama be eaten raw?
Yes, jicama can be eaten raw and is often enjoyed in salads or as a crunchy snack.