Jicama
Pachyrhizus erosusClinical Encyclopedia
Jicama, also known as Mexican turnip, is a root vegetable that is crunchy and slightly sweet, making it a popular ingredient 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
Best enjoyed raw in salads or as a crunchy snack; can also be cooked lightly to retain its crisp texture.
Smart Selection & Storage
Choose jicama that is firm, heavy for its size, and free from blemishes or soft spots.
Store in a cool, dark place; once cut, keep refrigerated in an airtight container.
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 the crunch of jicama with the creaminess of 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
- Fresh cilantro for garnish
- 1. In a large bowl, combine the jicama, avocado, cherry tomatoes, and red onion.
- 2. Drizzle with lime juice and season with salt and pepper.
- 3. Toss gently to combine and garnish with fresh cilantro before serving.
Spicy Jicama Slaw
A zesty slaw featuring jicama, cabbage, and a spicy lime dressing, ideal for tacos or as a side dish.
- 2 cups jicama, julienned
- 2 cups green cabbage, shredded
- 1/4 cup carrots, grated
- 1/4 cup cilantro, chopped
- 1 tablespoon honey
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- Salt to taste
- 1. In a large bowl, mix the jicama, cabbage, carrots, and cilantro.
- 2. In a separate bowl, whisk together honey, lime juice, chili powder, and salt.
- 3. Pour the dressing over the slaw and toss well to combine.
Jicama and Black Bean Tacos
Delicious tacos filled with jicama, black beans, and fresh veggies, offering a healthy twist on a classic dish.
- 8 small corn tortillas
- 1 cup jicama, diced
- 1 can black beans, rinsed and drained
- 1/2 cup corn kernels
- 1/2 avocado, sliced
- 1/4 cup salsa
- Lime wedges for serving
- 1. Warm the corn tortillas in a skillet until pliable.
- 2. In each tortilla, layer jicama, black beans, corn, and avocado.
- 3. Top with salsa and serve with lime wedges.
Jicama Fries with Avocado Dip
Crispy baked jicama fries served with a creamy avocado dip, a healthier alternative to traditional fries.
- 1 large jicama, cut into fries
- 2 tablespoons olive oil
- 1 teaspoon paprika
- Salt to taste
- 1 ripe avocado
- 1 tablespoon Greek yogurt
- 1 tablespoon lime juice
- 1. Preheat the oven to 400°F (200°C).
- 2. Toss jicama fries with olive oil, paprika, and salt, then spread on a baking sheet.
- 3. Bake for 30-35 minutes until golden and crispy, while blending avocado, yogurt, and lime juice for the dip.
Jicama and Mango Salsa
A vibrant salsa combining jicama and mango, perfect for topping grilled fish or chicken.
- 1 cup jicama, diced
- 1 cup ripe mango, diced
- 1/2 red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 2 tablespoons lime juice
- Salt and pepper to taste
- 1. In a bowl, combine jicama, mango, bell pepper, and red onion.
- 2. Add lime juice, salt, and pepper, and mix well.
- 3. Serve chilled with your favorite grilled dishes.
Jicama and Quinoa Salad
A protein-packed salad featuring jicama, quinoa, and colorful veggies, perfect for meal prep.
- 1 cup cooked quinoa
- 1 cup jicama, diced
- 1/2 cup cucumber, diced
- 1/2 cup bell pepper, diced
- 2 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- Salt and pepper to taste
- 1. In a large bowl, mix cooked quinoa, jicama, cucumber, and bell pepper.
- 2. In a small bowl, whisk together olive oil, vinegar, salt, and pepper.
- 3. Pour the dressing over the salad and toss to combine.
Jicama and Cucumber Gazpacho
A chilled soup made with jicama and cucumber, offering a refreshing and hydrating dish for hot days.
- 1 cup jicama, diced
- 1 cup cucumber, peeled and diced
- 1/2 cup green bell pepper, diced
- 1/4 cup red onion, chopped
- 2 cups vegetable broth
- 2 tablespoons lime juice
- Salt and pepper to taste
- 1. In a blender, combine jicama, cucumber, bell pepper, red onion, and vegetable broth.
- 2. Blend until smooth, then stir in lime juice, salt, and pepper.
- 3. Chill in the refrigerator before serving.
Jicama and Chickpea Buddha Bowl
A nourishing Buddha bowl filled with jicama, chickpeas, and a variety of fresh vegetables, drizzled with tahini dressing.
- 1 cup cooked chickpeas
- 1 cup jicama, diced
- 1 cup spinach
- 1/2 cup cherry tomatoes, halved
- 1/4 cup tahini
- 2 tablespoons lemon juice
- Salt and pepper to taste
- 1. In a bowl, layer spinach, chickpeas, jicama, and cherry tomatoes.
- 2. In a small bowl, mix tahini, lemon juice, salt, and pepper to create the dressing.
- 3. Drizzle the dressing over the Buddha bowl and serve.
Jicama and Pineapple Smoothie
A tropical smoothie blending jicama and pineapple for a refreshing and hydrating drink.
- 1 cup jicama, diced
- 1 cup pineapple chunks
- 1 banana
- 1 cup coconut water
- 1 tablespoon chia seeds
- 1. In a blender, combine jicama, pineapple, banana, coconut water, and chia seeds.
- 2. Blend until smooth and creamy.
- 3. Serve immediately for a refreshing boost.
Jicama and Lentil Salad
A hearty salad featuring jicama and lentils, packed with protein and fiber, perfect for a filling meal.
- 1 cup cooked lentils
- 1 cup jicama, diced
- 1/2 cup diced celery
- 1/4 cup red onion, chopped
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- Salt and pepper to taste
- 1. In a large bowl, combine cooked lentils, jicama, celery, and red onion.
- 2. In a separate bowl, whisk together olive oil, balsamic vinegar, salt, and pepper.
- 3. Pour the dressing over the salad and toss to combine.
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 for dipping, or added to salads. It can also be cooked, but it is best enjoyed raw.
Is jicama low in calories?
Yes, jicama is low in calories, with only about 38 calories per 100 grams, making it a great snack for weight management.
Can jicama be eaten by diabetics?
Yes, jicama has a low glycemic index, making it a suitable option for individuals with diabetes.
How do you store jicama?
Store jicama in a cool, dry place, away from direct sunlight. Once cut, it should be refrigerated in an airtight container.
What nutrients are in jicama?
Jicama is rich in vitamin C, potassium, and dietary fiber, contributing to overall health.
Can you cook jicama?
Yes, jicama can be cooked, but it is often enjoyed raw to maintain its crunchy texture.
Is jicama safe for everyone to eat?
Generally, jicama is safe for most people, but those with specific allergies should consult a healthcare provider.