Jicama
Pachyrhizus erosusClinical Encyclopedia
Jicama, also known as Mexican turnip, is a root vegetable that is crunchy and slightly sweet, making it a popular choice in salads and snacks. It is low in calories and high in water content, providing a refreshing addition to various dishes.
Macronutrient Ratio
Caloric distribution of primary energy metrics per 100g
Micronutrient DV% Score
Top vitamins and minerals ranked by percentage of Daily Recommended Value
Health Benefits
Possible Risks & Side Effects
How to Prepare & Consume
Jicama can be eaten raw, sliced into sticks for dipping, or added to salads. It can also be cooked, but cooking may reduce its crunchy texture.
Smart Selection & Storage
Choose jicama that is firm, smooth, and free from blemishes or soft spots. The skin should be tan and unblemished.
Store jicama in a cool, dry place. Once cut, wrap it in plastic and refrigerate to maintain freshness.
Myths vs Realities
MythJicama is a type of potato.+
MythYou can eat jicama skin.+
MythJicama has no nutritional value.+
Healthy Recipes
Jicama and Avocado Salad
A refreshing salad combining crunchy jicama and creamy avocado, perfect for a light lunch or side dish.
- 1 cup jicama, peeled and diced
- 1 ripe avocado, diced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 2 tablespoons lime juice
- Salt and pepper to taste
- 1. In a large bowl, combine jicama, avocado, cherry tomatoes, and red onion.
- 2. Drizzle with lime juice and season with salt and pepper.
- 3. Toss gently to combine and serve immediately.
Spicy Jicama Fries
Baked jicama fries seasoned with chili powder and paprika for a healthy snack that satisfies your cravings.
- 1 medium jicama, peeled and cut into fries
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon paprika
- Salt to taste
- 1. Preheat the oven to 400°F (200°C).
- 2. Toss jicama fries with olive oil, chili powder, paprika, and salt.
- 3. Spread on a baking sheet and bake for 25-30 minutes, flipping halfway through, until golden and crispy.
Jicama Slaw with Cilantro Lime Dressing
A vibrant slaw featuring jicama, carrots, and a zesty cilantro lime dressing, perfect for tacos or as a side.
- 2 cups jicama, julienned
- 1 cup carrots, shredded
- 1/4 cup cilantro, chopped
- 2 tablespoons lime juice
- 1 tablespoon honey
- Salt to taste
- 1. In a bowl, mix jicama, carrots, and cilantro.
- 2. In a separate bowl, whisk together lime juice, honey, and salt.
- 3. Pour dressing over the slaw, toss to combine, and let sit for 10 minutes before serving.
Jicama and Black Bean Tacos
Healthy tacos filled with spiced black beans and crunchy jicama, topped with fresh salsa for a delicious meal.
- 1 cup black beans, cooked
- 1 cup jicama, diced
- 4 corn tortillas
- 1/2 cup salsa
- 1 avocado, sliced
- Cilantro for garnish
- 1. Warm the corn tortillas in a skillet over medium heat.
- 2. In each tortilla, layer black beans, jicama, and avocado slices.
- 3. Top with salsa and cilantro, then serve immediately.
Jicama and Cucumber Gazpacho
A chilled soup made with jicama, cucumber, and fresh herbs, perfect for hot summer days.
- 1 cup jicama, diced
- 1 cup cucumber, diced
- 1/2 cup bell pepper, diced
- 1/4 cup red onion
- 1 cup vegetable broth
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1. Blend jicama, cucumber, bell pepper, red onion, vegetable broth, and olive oil until smooth.
- 2. Season with salt and pepper, then chill in the refrigerator for at least 1 hour.
- 3. Serve cold, garnished with diced vegetables.
Jicama Sushi Rolls
A fun twist on sushi using jicama as the wrap, filled with fresh vegetables and served with a soy dipping sauce.
- 1 medium jicama, peeled and sliced thinly
- 1 cup cucumber, julienned
- 1 cup bell pepper, julienned
- 1 avocado, sliced
- Soy sauce for dipping
- 1. Lay out jicama slices to form a wrap.
- 2. Layer cucumber, bell pepper, and avocado on one end of the jicama slice.
- 3. Roll tightly and secure with a toothpick, then serve with soy sauce.
Jicama and Quinoa Salad
A nutritious salad featuring jicama, quinoa, and a mix of colorful vegetables, drizzled with a lemon vinaigrette.
- 1 cup cooked quinoa
- 1 cup jicama, diced
- 1/2 cup bell pepper, diced
- 1/4 cup green onions, sliced
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1. In a bowl, combine cooked quinoa, jicama, bell pepper, and green onions.
- 2. In a small bowl, whisk together lemon juice, olive oil, salt, and pepper.
- 3. Pour dressing over the salad, toss to combine, and serve chilled.
Jicama Chips with Guacamole
Crispy jicama chips served with creamy guacamole for a healthy and satisfying snack.
- 1 medium jicama, peeled and sliced thinly
- 1 tablespoon olive oil
- Salt to taste
- 1 ripe avocado
- 1 tablespoon lime juice
- 1/4 cup diced tomatoes
- 1. Preheat the oven to 375°F (190°C).
- 2. Toss jicama slices with olive oil and salt, then spread on a baking sheet.
- 3. Bake for 20-25 minutes until crispy, while preparing guacamole by mashing avocado, mixing in lime juice and tomatoes.
- 4. Serve jicama chips with guacamole.
Jicama and Mango Salsa
A sweet and spicy salsa made with jicama and mango, perfect for topping grilled fish or chicken.
- 1 cup jicama, diced
- 1 cup mango, diced
- 1/4 cup red onion, finely chopped
- 1 jalapeño, minced
- 2 tablespoons lime juice
- Salt to taste
- 1. In a bowl, combine jicama, mango, red onion, and jalapeño.
- 2. Drizzle with lime juice and season with salt.
- 3. Toss gently and let sit for 15 minutes before serving.
Jicama and Lentil Salad
A hearty salad with jicama, lentils, and a tangy dressing, packed with protein and fiber.
- 1 cup cooked lentils
- 1 cup jicama, diced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup parsley, chopped
- 2 tablespoons balsamic vinegar
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1. In a large bowl, combine cooked lentils, jicama, cherry tomatoes, and parsley.
- 2. In a separate bowl, whisk together balsamic vinegar, olive oil, salt, and pepper.
- 3. Pour dressing over the salad, toss to combine, and serve chilled.
Frequently Asked Questions (FAQ)
What is jicama?
Jicama is a root vegetable native to Mexico, known for its crunchy texture and sweet, nutty flavor.
How do you eat jicama?
Jicama can be eaten raw, sliced into sticks, or added to salads. It can also be cooked, though it is best enjoyed raw.
Is jicama low in calories?
Yes, jicama is low in calories, with only about 38 calories per 100 grams.
What are the health benefits of jicama?
Jicama is high in fiber, low in calories, and rich in vitamin C, making it beneficial for digestion, hydration, and immune support.
Can you eat jicama skin?
No, the skin of jicama is not edible and should be peeled before consumption.
How should jicama be stored?
Jicama should be stored in a cool, dry place, and can last for several weeks if kept in a perforated plastic bag.
Is jicama safe for diabetics?
Yes, jicama has a low glycemic index, making it a suitable choice for individuals with diabetes.
Can jicama be cooked?
Yes, jicama can be cooked, but it is often enjoyed raw for its crunchy texture.