Jicama is an edible root crop that resembles the appearance of a turnip. It was originally cultivated in Mexico, and South America; which makes it a widely used ingredient in Mexican cuisine. Then, it was introduced to different Southeast Asia countries; such as Philippines, Indonesia and China. Jicama is a legume; it grows on vine that tends to hug the ground, and it can reach up to 5m in length. Jicama that is available in the market for consumption weight about 3 to 4 pounds on average. Jicama has a coarse outer skin in tan color, which should be peeled before consumption, and its flesh is white. It has a natural sweet and nutty taste, succulent and crunchy like water chestnut; which makes it a great ingredient in cooked dishes, salad, or pickled. When shopping for jicama, always look for well-formed fresh tuber, which is free for cracks and bruises.

Nutritional Facts

Jicama is low in calories; but it is an excellent source of dietary fiber, and oligofructose inulin. Inulin is a zero calorie sweet inert carbohydrate, and it does not metabolize in the human body; which makes Jicama an ideal sweet snack for diabetics and dieters. Jicama is rich in vitamin C. Every 100g of jicama, provide about 34% of daily recommended amount of vitamin C. It also contains some of valuable B-complex group vitamins, such as folates, riboflavin, pyridoxine, pantothenic acid and thiamin; and minerals, such as magnesium, copper, iron and manganese. Its nutrient content makes jicama one of the healthiest vegetables that is suitable for most people.


Wikipedia. (2012) Pachyrhizus erosus. Retrieved from http://en.wikipedia.org/wiki/Pachyrhizus_erosus

Power Your Diet. (n.d.) Jicama Nutrition Fact. Retrieved from http://www.nutrition-and-you.com/jicama.html