Vegetable

Jicama

Jicama is crisp mild Pachyrhizus tuber for raw crunch. Favour firm, vivid produce over limp, yellowing, or slimy stock. Cook or serve via lime-chilli sticks, slaws, light stir-fry. Prep cut surfaces close to cooking when they brown or dry, and store with the humidity the vegetable prefers.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Cuts & parts

Flesh

Skin

Tuber

Whole

Breeds & varieties

A sample of named types with their own origin and culinary profiles.

View all

Pachyrhizus erosus

Pachyrhizus

Chuin

Mexican Jicama

Agua Dulce

Characteristics

Preparations

BlanchedBoiledChilledChoppedDicedDriedFermentedFreshFrozenGrilledHalvedJulienneMincedPeeledPickledQuarteredRoastedSaltedShreddedSlicedSmokedSteamedWhole

Provenance

BiodynamicExport CertifiedFair TradeFarm AssuredHeirloomLocally GrownNon-GMOOrganicPesticide FreeRegenerativeSeasonalSingle Origin

Sources

GreenhouseHydroponicIndoor FarmedOutdoor FarmedWild

Traits

CrispMildMoistPaleRefreshingSweet

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 33.8

Amount per 100 g

Total Fat 0.29 g
Saturated Fat 0.05 g
Trans Fat 0 g
Monounsaturated Fat 0.05 g
Polyunsaturated Fat 0.16 g
Cholesterol 0 mg
Sodium 19.1 mg
Salt 0.05 g
Total Carbohydrate 6.8 g
Dietary Fibre 2.4 g
Total Sugars 3.09 g
Complex / starch 1.95 g
Protein 2.01 g
Water 94.5 g

Detailed nutrients

Energy 33.8 kcal
Water 94.5 g
Carbohydrates 6.8 g
- Sugars 3.09 g
  - Monosaccharides 2.16 g
  - Disaccharides 0.92 g
- Starch 1.95 g
  - Amylose 0.49 g
  - Amylopectin 1.46 g
  - Digestible Starch 1.66 g
  - Resistant Starch 0.2 g
- Fibre 2.4 g
  - Soluble Fibre 0.84 g
  - Insoluble Fibre 1.56 g
Protein 2.01 g
- Plant Protein 1.91 g
Fat 0.29 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.05 g
- Polyunsaturated Fat 0.16 g
  - Omega-3 0.02 g
  - Omega-6 0.08 g
Vitamins 108 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.06 mg
- Vitamin B2 — Riboflavin 0.07 mg
- Vitamin B3 — Niacin 0.54 mg
- Vitamin B5 — Pantothenic Acid 0.27 mg
- Vitamin B6 0.13 mg
- Vitamin B7 — Biotin 1.3 µg
- Vitamin B9 — Folate 26.1 µg
- Vitamin C 38 mg
- Vitamin E 0.34 mg
- Vitamin K 21 µg
Minerals 511 mg
- Major Minerals 505 mg
  - Calcium 53 mg
  - Sodium 19.1 mg
  - Potassium 433 mg
- Trace Minerals 6.2 mg
  - Iron 0.8 mg
  - Zinc 0.4 mg
  - Iodine 5 µg
Salt 0.05 g
- Sodium Chloride 0.05 g

Vitamins

vitamin-c: 38 · vitamin-a: 20 · vitamin-b1-thiamine: 0.06 · vitamin-b2-riboflavin: 0.07 · vitamin-b3-niacin: 0.54 · vitamin-b5-pantothenic-acid: 0.27 · vitamin-b6: 0.13 · vitamin-b7-biotin: 1.3 · vitamin-b9-folate: 26.1 · vitamin-e: 0.34 · vitamin-k: 21 ·

Minerals

Sodium: 19.05 · Potassium: 433 · Calcium: 53 · Iron: 0.8 · Zinc: 0.4 · Iodine: 5 ·

Most vegetables are high-water, low-energy, with fibre and potassium ahead of protein.

In the kitchen

Culinary partners and combinations that usually underperform with Jicama.

Pairs well with

Classic and complementary matches

Avocado
ChilliStreet fruit
Coriander
LimeMexican snacks
Orange
Salt

Usually avoid with

Often clash in flavour or tradition

History

3000 BCE

Jicama was used as a vegetable food in regional diets long before industrial packing and global year-round supply.

1800

Trade, migration, and selection spread distinctive Jicama types and preparations into new climates and cuisines.

1950

Modern production, storage, and transport made Jicama a regular purchase far from where it is grown or raised.

2000

Cooks now treat Jicama as both staple and specialty, with more attention to provenance, variety, and form.