Chances are jicama is a vegetable you aren’t serving up every night. It hasn’t quite achieved the popularity of carrots or corn, but its just as beneficial. The vegetable (pronounced hee-kah-ma) is an edible round bulbous root that originated in the Mexican peninsula. Today, it grows typically in tropical regions. Read on to see jicama’s various health benefits, its nutritional value and all the main uses.

Health Benefits

This edible root is chock-full of nutrients, but low in calories. This makes jicamas a great addition to any weight loss regiment. It also contains quite a lot of nutrients with well-knwon health benefits.


Jicama provides a quarter of your daily recommended fiber intake. It is infused with oligofructose inulin, which doesn’t metabolize in the body and doesn’t have any calories.

Inulin Benefits:

  • Absorbs calcium from other foods and helps protect against osteoporosis
  • Promotes good bacteria growth and helps build a healthy colon
  • Reduces exposure and toxic impact of carcinogens in the colon
  • Low glycemic index is good for diabetes
  • Low in calories for weight loss

Vitamin C

You can get a huge amount of your daily recommended Vitamin C intake. Vitamin C provides a powerful antioxidant that protects against cancer, inflammation, colds, coughs and other infections.


The high amounts of potassium found in this vegetable help protect against heart disease.

Added Vitamins and Minerals

Jicama. contains a variety of other vitamins including folates, riboflavin, pyridoxine, pantothenic acid and thiamin. It also contains several minerals including magnesium, copper, iron and manganese.

Nutritional Value

Jicama is juicy and sweet in flavor. Some compare it to the flavor of an apple, some a water chestnut and some a pear. The peel has a bark-like appearance and the insides are a stark white. Even slightly-cooked, it will still have a crunchy texture. Also, it will not brown when you cook it.

A recommended serving is approximately 3.5 ounces, raw. One serving contains just 38 calories, only one from fat. In addition, it contains a small amount of both sodium and sugar.

One serving contains twenty percent of your recommended daily value of dietary fiber. However, one serving also contains nine grams of carbohydrates. There are small amounts of calcium and iron in jicamas, but a high amount of Vitamin C. One serving contains 34 percent of your recommended intake.

One unsavory part is the peel. Unlike other similar root vegetables, such as potatoes and yams, you cannot eat the jicama peel under any circumstance. The peel contains significant levels of the fat-soluable organic toxin, rotenone. Rotenone has been used as an organic pesticide foor decades. Recently, studies have linked rotenone to the development of Parkinson’s Disease. Therefore, you must remove and discard the peel, before cutting the vegetable. Though we should mention that it would take a high amount of jicama peels to actually feel the effects of rotenone.

Usesjicama slices

The vegetable can be prepared many ways. It can be eaten raw or cooked. It can be chopped, cubed or sliced. You can find it in stir fries, soups, salads or as a side. There are lots of other interesting ways to try it out, including raw with dip, diced into a salsa or sliced into a spring roll.

Jicama Recipes

Chilled Jicama Slices Recipe

Jicama chilled slices is a popular Mexican dish. The recipe is about as simple as it gets. Peel the vegetable and slice it up. Cover with lime juice, add chili powder and a dash of sea salt. You can replace the spices with tajin seasoning, another popular favorite. Some will argue the best part of this snack is the red juice leftover after you finish your snack.

Slaw Recipe

This recipe takes thirty minutes to make and needs to sit for fifteen minutes, for added flavor. It will make four servings.

In a small mixing bowl add lime juice, chili flakes, rice wine vinegar, sugar and extra-virgin olive oil. Season with salt and pepper and whisk to combine.

Combine the vegetable with carrots, cabbage and onion, cucumber, red pepper and cilantro in large bowl and toss. Add dressing to vegetables and let sit for 15 minutes, stirring two or three times. Serve.

See Guy Fieri’s recipe and full list of ingredients on the Food Network.

Pineapple-Jicama Salsa Recipe

This recipe takes twenty minutes to prepare and will make four servings.

In a bowl, combine the red onion with the lime juice and let stand for 10 minutes. Add the jicamas to the pineapple, pineapple juice, cilantro, brown sugar, jalapeno and scallion to the bowl and toss.

You can serve this salsa with a jerk pork tenderloin for a savory complement.

Salad Recipe

Prepare a delicious salad for four as a terrific side to your favorite Mexican dish.

Toss together the vegetable with bell peppers, red onion, cucumber, orange and cilantro in a large serving bowl. Pour lime juice over all. Sprinkle with a pinch of cayenne and paprika. Season generously with salt. Let sit for half an hour before serving.

The Mexican yam bean may be unfamiliar to you, but it is definitely worth a try. It isn’t just a delicious side, but also will help with a clean check-up at the doctor’s office. Help protect your body against colon cancer, heart disease, osteoporosis and more by adding it to your diet. There’s many options to try: raw in a salad or slaw or cooked as a side or in a stir fry. Try out a new recipe tonight and it may just become a family favorite.

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