Jicama 101: Nutrition, Benefits, How To Use, Buy, Store | Jicama: A Complete Guide

What is Jicama

Jicama (pronounced HEE-kah-ma), also known as Mexican yam or Mexican turnip, is a root vegetable The edible part of the jicama plant is its tuberous root, which is large and round with a rough, brown outer skin. Jicama has a crunchy texture, like an apple, and it tastes slightly sweet and nutty. People usually eat it raw, and it’s great for snacking. You might find it sliced up in salads, or even dipped in some lime juice and chili powder for a zesty treat.

Jicama has got lots of fiber, which helps with digestion, and it’s low in calories, so it’s a nice choice to include for a clean diet. Plus, it’s packed with vitamin C, which is awesome for healthy immune system.

In the kitchen, you can use jicama in a bunch of ways. Try it in tacos or stir-fries, or just munch on it plain.

Other Names of Jicama

Jicama might be known by a few different names depending on where you are sourcing it. Here’s a list of some of the other names it goes by:

1. Yam Bean: In some places, jicama is called yam bean. This name comes from the fact that it’s part of the bean family, even though it looks more like a root vegetable.
2. Mexican Turnip: Since jicama is super popular in Mexican cuisine, some people refer to it as a Mexican turnip. It’s a fitting name because of its turnip-like shape and crunchy texture.
3. Chinese Potato: In parts of Asia, especially in the Philippines, jicama is sometimes called Chinese potato. Even though it’s not a potato, it’s used in similar ways in some Asian dishes.
4. Singkamas: This is what jicama is called in the Philippines. It’s a common snack there, often eaten raw with a bit of salt or chili powder.
5. Pachyrhizus: This is the scientific name for jicama, but you might hear it used in more technical or agricultural contexts. Most folks just stick with jicama, though.
6. Ahipa: In some South American countries, especially in the Andes region, jicama is known as ahipa. It’s a bit less common of a name, but it’s the same crunchy veggie.

So, whether you hear it called yam bean, Mexican turnip, or any of these other names, it’s all the same tasty, crunchy root we know as jicama.

Nutritional Value of Jicama

Here is the approximate nutritional value of 1 cup (about 130 grams) of raw, sliced jicama:

Nutrient	Amount per 1 Cup (130g)
Calories	46
Carbohydrates	11 grams
Dietary Fiber	6 grams
Sugars	2 grams
Protein	1 gram
Fat	0 grams
Vitamin C	20.7 milligrams
Folate (B9)	7 micrograms
Vitamin E	0.6 milligrams
Vitamin K	3.6 micrograms
Thiamine (B1)	0.03 milligrams
Riboflavin (B2)	0.03 milligrams
Niacin (B3)	0.4 milligrams
Vitamin B6	0.1 milligrams
Pantothenic Acid (B5)	0.1 milligrams
Calcium	20 milligrams
Iron	0.6 milligrams
Magnesium	16 milligrams
Phosphorus	20 milligrams
Potassium	195 milligrams
Sodium	5 milligrams
Zinc	0.2 milligrams
Manganese	0.2 milligrams
Copper	0.1 milligrams
Selenium	0.1 micrograms

These values are approximate and can vary based on factors such as the specific variety of jicama and growing conditions. Jicama is a low-calorie, high-fiber vegetable that also provides a good amount of vitamin C and other essential nutrients.

Benefits of Jicama

Jicama offers several health benefits due to its nutrient content and unique properties. Here are some potential benefits of incorporating jicama into your diet.

Jicama is a superfood rich in fibre and also really low in calories. If you’re snacking or adding it to your meals, you don’t have to worry about piling on the calories. It’s a smart choice if you want something that satisfies your crunch cravings without being heavy on your diet.

Another awesome thing about jicama is its vitamin C content. Vitamin C is like a tiny shield for your body, helping to fight off colds and keep your skin healthy. It helps with healing cuts and wounds and boosts your immune system so you can stay healthy and energized.

Plus, jicama is mostly water, which makes it really good for staying hydrated. If you’re feeling thirsty or it’s a hot day, eating jicama can hydrate you instantly.

In short, jicama is a crunchy, tasty snack that’s not just delicious but also super nutricious. It helps your digestion, keeps your calorie count low, boosts your immune system, and helps keep you hydrated.

It’s worth noting that individual nutritional needs and responses can vary, so it’s essential to incorporate a variety of nutrient-rich foods into a well-balanced diet. If you have specific dietary concerns or health conditions, it’s advisable to consult with a healthcare professional or a registered dietitian for personalized advice.

Varieties of Jicama

Let’s break down the different types of jicama you might come across.

1. Common Jicama: This is the type you’ll probably see most often. It’s the one with the brown, rough skin and white, crunchy flesh inside. It’s perfect for snacks and salads, and it has a slightly sweet, nutty flavor.
2. Purple Jicama: This variety is a bit more unusual. It has a darker, purplish-brown skin, and its flesh inside is still white. The taste is pretty similar to the common jicama, but it can be a fun twist if you want something a bit different.
3. Baby Jicama: These are smaller than the usual jicama and can be a bit more tender. They’re great for snacking because they’re already bite-sized. They have the same sweet and crunchy flavor but are a little easier to eat if you don’t want to cut up a big one.
4. Giant Jicama: Sometimes, jicama can grow to be pretty huge! These giants are just bigger versions of the regular jicama. They still taste the same, but you’ll need to use a bigger knife to cut them up.
5. Sweet Jicama: This variety is known for being a bit sweeter than the usual jicama. It’s perfect if you like a touch more sweetness in your veggies. It’s still crunchy and refreshing, but with a bit more of a sweet kick.

Each type of jicama has its own little twist, but they all share that great crunchy texture and slightly sweet flavor. Whether you’re snacking, adding to salads, or trying something new, there’s a jicama variety for everyone.

What Does Jicama Taste Like

Jicama is kind of like a cross between an apple and a potato. When you bite into it, it’s super crunchy, almost like a crisp apple, but without all the sweetness. It’s more on the mild side, with just a hint of sweetness, like a really watered-down apple. The taste is also a little nutty, kinda like a raw potato, but not starchy at all.

When you chew it, it’s juicy and refreshing, kinda like a pear, but again, not sweet. It’s one of those veggies that doesn’t really have a strong flavor, so it easily soaks up the flavors of whatever you put on it. Some people like to sprinkle it with lime juice and chili powder, which gives it a nice kick. Others might chop it up into salads for that added crunch.

Honestly, jicama is pretty versatile. You can eat it raw, dip it in hummus, or even cook it if you want a softer texture. If you’ve never tried it before, it might surprise you how much you like it, especially if you’re into crunchy snacks that aren’t too intense in flavor.

How To Use Jicama

Here’s a list of how Jicama can be used ;

1. Snack Sticks: Peel the jicama, then slice it into sticks like you would with carrots or celery. Perfect for dipping in hummus, ranch, or even peanut butter if you’re feeling adventurous. Sprinkle with chili powder and lime juice for a tasty treat.
2. Salads: Chop jicama into cubes or thin slices and toss it into your salad. It adds a refreshing crunch without overpowering the other flavors. Works especially well in fruit salads too, adding a bit of texture.
3. Stir-Fry: Cut jicama into matchsticks or cubes and add it to your stir-fry. It stays crunchy even when cooked, giving your dish a unique texture. It goes well with veggies like bell peppers and snap peas.
4. Slaws: Shred jicama and mix it into your favorite slaw recipe. It pairs nicely with cabbage, carrots, and a tangy vinaigrette. Great for topping on tacos, sandwiches, or just as a side dish.
5. Roasting: Cut jicama into wedges or cubes, toss it with olive oil, salt, and pepper, and roast it in the oven. It’s like a lighter, crunchier version of roasted potatoes. You can also add some garlic and herbs for extra flavor.
6. Tacos and Wraps: Use thin jicama slices as a crunchy topping for tacos or wraps. It adds a fresh bite that balances out heavier, spicier fillings. Also great in fish tacos for that extra texture.
7. Fruit Platters: Add jicama slices to a fruit platter with things like pineapple, mango, and watermelon. It’s a refreshing, not-too-sweet option that pairs well with other fruits.
8. Juicing: Believe it or not, you can juice jicama! It adds a mild sweetness and a refreshing flavor to your green juices or smoothies. Mix it with cucumber, apple, and some leafy greens for a hydrating drink.

Jicama is pretty much a go-to for anything that needs a little extra crunch or a mild, refreshing flavor. Once you start using it, you’ll find yourself tossing it into all kinds of dishes!

Substitute for Jicama

If you can’t find jicama or just want to try something different, there are a few good substitutes you can use that’ll give you a similar crunch and texture. Here’s a list of some options:

1. Water Chestnuts: These are probably the closest match to jicama in terms of texture. They’re super crunchy and have a mild flavor, just like jicama. You can find them canned or fresh, and they work great in salads, stir-fries, and even as a snack.
2. Apple: If you want that crisp bite and a little bit of sweetness, apples are a good substitute. Granny Smith apples are a bit tart and crunchy, so they’re a good option if you’re looking to replace jicama in salads or slaws. Just keep in mind they’re sweeter, so it’ll change the flavor a bit.
3. Cucumber: Cucumbers have that refreshing, watery crunch similar to jicama. They’re not quite as crisp, but they’re a good substitute, especially in salads or as a raw snack. Peel and slice them into sticks, and you’re good to go.
4. Celery: Celery is another crunchy veggie that can stand in for jicama. It’s not as juicy, but it does have that nice, crisp texture. Plus, it’s easy to find and works well in dips, salads, or just as a snack.
5. Radish: Radishes have a bit of a peppery kick, but they’re super crunchy and can be a fun substitute for jicama. You can slice them thin for salads or chop them up for slaws. They add a bit more spice to the dish, so it’s a different flavor profile but still gives you that crunch.
6. Pears: If you want something with a bit more sweetness, pears can be a good alternative. They’re soft but still have a bit of crunch when you bite into them, especially if they’re not fully ripe. Try them in fruit salads or even savory dishes for a mix of sweet and savory.
7. Daikon Radish: This is a large, white radish that’s milder than regular radishes and has a nice crunch. It’s often used in Asian dishes, and it can work as a jicama substitute in stir-fries, salads, or even pickled.

So, depending on what you’re making and what kind of flavor or texture you’re going for, one of these substitutes should do the trick. Each one brings its own twist to the dish, so you might find a new favorite in the process.

Where to Buy Jicama

Jicama is commonly available in many grocery stores, supermarkets, and farmers’ markets, particularly in areas with a diverse selection of fresh produce. Here are some places where you can typically find jicama:

1. Grocery Stores: Most big grocery stores, especially those with a decent produce section, will carry jicama. Check in the fresh produce aisle, usually near other root veggies like potatoes or turnips. Stores like Walmart, Kroger, and Safeway often have it in stock.
2. Farmers Markets: If you’ve got a local farmers market nearby, it’s worth checking there. Sometimes, smaller vendors will carry fresh, locally-grown jicama. Plus, it’s always nice to support local farmers when you can.
3. Specialty Stores: Stores that focus on international foods or health foods are also good places to look. Stores like Whole Foods, Sprouts, or any grocery store with a focus on organic or specialty items often carry jicama.
4. Latin or Asian Markets: Since jicama is popular in Mexican and other Latin American cuisines, Latin markets almost always have it. Asian markets might also stock it, especially those with a variety of fresh produce.
5. Online Grocery Services: If you prefer shopping online, you can order jicama from services like Instacart, Amazon Fresh, or Walmart Grocery. They’ll deliver it straight to your door, which is super convenient if you’re not up for a trip to the store.
6. Local Co-ops: If you’re part of a local food co-op or CSA (Community Supported Agriculture), you might be able to get jicama there. Co-ops sometimes offer more unique produce that you might not find in regular grocery stores.

When buying jicama, look for firm, smooth-skinned roots without blemishes or soft spots. The skin should be thin and papery, and the jicama should feel heavy for its size.

How To Store Jicama

1. In the Pantry:
   • Ideal Conditions: Jicama thrives in a cool, dry environment. A pantry or cupboard away from sunlight is perfect. It should be kept at room temperature, ideally between 55-70°F (13-21°C).
   • Storage Tips: Place the whole jicama in a breathable mesh bag or just leave it in a bowl on the counter. Avoid putting it in plastic bags, as this can trap moisture and lead to rot.
   • Shelf Life: When stored correctly, jicama can stay fresh for up to 2 to 3 weeks. Check it occasionally for any signs of softness or spots, which can indicate spoilage.
2. In the Fridge:
   • Preparation: For longer storage, wrap the jicama in a paper towel or use a breathable produce bag. This helps absorb excess moisture, which can cause the jicama to go bad.
   • Storage Tips: Place the wrapped jicama in the crisper drawer of your fridge. If you’re storing cut pieces, put them in an airtight container to prevent them from drying out.
   • Shelf Life: Whole jicama can last up to a month in the fridge. Cut pieces should be used within a week. Check regularly for any signs of sliminess or off smells.
3. Cut and Store:
   • Preparation: If you’ve cut up jicama, it’s important to keep it well-sealed to maintain freshness. Place the pieces in an airtight container or a resealable plastic bag.
   • Storage Tips: Store the container or bag in the fridge. For best results, use the cut jicama within a week. If it starts to get slimy or has an off odor, it’s time to toss it.
   • Shelf Life: Properly stored, cut jicama can last up to a week, but it’s always best to use it sooner to enjoy the best texture and flavor.
4. Freeze It:
   • Preparation: Peel and cut the jicama into bite-sized chunks. Blanching helps preserve the texture and flavor. To blanch, immerse the chunks in boiling water for 2 minutes, then immediately transfer them to an ice bath to cool rapidly.
   • Freezing Tips: Once cooled, drain the jicama and spread the pieces in a single layer on a baking sheet. Freeze until solid, then transfer to a freezer bag or airtight container. This method prevents the pieces from sticking together.
   • Shelf Life: Frozen jicama can last 6 to 8 months in the freezer. Note that freezing can change the texture, making it better suited for cooked dishes rather than raw.
5. Pickle It:
   • Preparation: Slice the jicama into thin or bite-sized pieces. Prepare a pickling brine using vinegar, water, salt, and sugar, along with any desired spices (like peppercorns or garlic).
   • Pickling Tips: Place the jicama slices in a clean jar and pour the hot brine over them. Let it cool before sealing the jar. Store the jar in the refrigerator.
   • Shelf Life: Pickled jicama can last for a few weeks in the fridge. It adds a crunchy and tangy element to salads, tacos, and more.

I hope this gives you a clearer picture of how to keep your jicama fresh and tasty! It’s a versatile veggie that’s worth mastering how to store properly.

Frequently Asked Questions (FAQs)