Vegetable

Whole Tuber

Jicama whole tuber is a prepared form of the tuber, cut or sorted so cooks get consistent pieces without full breakdown. plant ingredient with cultivar-driven sweetness, acid or starch. Match cooking time to piece size and moisture. ripeness and cut size drive timing more than complex technique. Use sound product and keep cut surfaces from drying out before the pan. Wipe pans of excess fat before deglazing if you want a bright sauce.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

BoiledFreshFriedMashedRoastedStored Whole

Traits

HeartyIntactPortionRecipe UnitSkin OnStapleStorageWhole Tuber

Nutrition

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

Nutrition Facts

Per 100 g edible portion

Calories 33.5

Amount per 100 g

Total Fat 0.28 g
Saturated Fat 0.05 g
Trans Fat 0 g
Monounsaturated Fat 0.05 g
Polyunsaturated Fat 0.16 g
Cholesterol 0 mg
Sodium 19.8 mg
Salt 0.05 g
Total Carbohydrate 7.06 g
Dietary Fibre 2.46 g
Total Sugars 3.11 g
Complex / starch 1.93 g
Protein 1.9 g
Water 94.6 g

Detailed nutrients

Energy 33.5 kcal
Water 94.6 g
Carbohydrates 7.06 g
- Sugars 3.11 g
- Starch 1.93 g
- Fibre 2.46 g
Protein 1.9 g
Fat 0.28 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.05 g
- Polyunsaturated Fat 0.16 g
  - Omega-3 0.02 g
Vitamins 74.8 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.06 mg
- Vitamin B2 — Riboflavin 0.08 mg
- Vitamin B3 — Niacin 0.63 mg
- Vitamin B5 — Pantothenic Acid 0.31 mg
- Vitamin B6 0.15 mg
- Vitamin B7 — Biotin 1.5 µg
- Vitamin B9 — Folate 30.2 µg
- Vitamin C 2 mg
- Vitamin E 0.4 mg
- Vitamin K 24.5 µg
Minerals 341 mg
- Major Minerals 340 mg
  - Calcium 20 mg
  - Sodium 19.8 mg
  - Potassium 300 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.05 g

Vitamins

vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.06 · vitamin-b2-riboflavin: 0.08 · vitamin-b3-niacin: 0.63 · vitamin-b5-pantothenic-acid: 0.31 · vitamin-b6: 0.15 · vitamin-b7-biotin: 1.5 · vitamin-b9-folate: 30.2 · vitamin-e: 0.4 · vitamin-k: 24.5 ·

Minerals

Sodium: 19.76 · Potassium: 300 · Calcium: 20 · Iron: 1.5 ·

Whole form averages edible parts as typically consumed.

History

1200

Market gardeners and growers selected jicama for flavour, yield and keeping quality, including named whole tuber portions.

1900

Cold storage and transport made jicama a year-round kitchen staple in many regions, including named whole tuber portions.

1950

Cooks bought prepped forms of jicama for speed while markets still sold whole produce, including named whole tuber portions.