Jicama, also known as the Mexican turnip or yam bean, is a root vegetable native to Mexico. Jicama is a globe shaped fruit which has a thin, brown outer skin and white, crunchy flesh inside that has a slightly sweet and refreshing taste. It tastes like an apple but not as sweet as an apple. It has very less carbs in it even though it looks like a potato or brown beet. You can also peel it and consume raw which is not the case with potato. It is called as Mexican turnip, Mexican water chestnut, yam bean, Mexican potato, Chinese potato or Chinese turnip. Jicama grows very well in hot areas and hence has spread widely to Asian countries like Phillipines from Mexico & central America. The only part you can consume in this plant is its root bulp. In addition to being a delicious and versatile ingredient in salads, dips, and other dishes, jicama has a number of health benefits. Here are nine ways that jicama can contribute to your overall health and well-being.
Jicama has a lot of benefits for your body. Jicama is a root vegetable that is high in fiber and low in calories. It can promote digestive health, boost immunity, support heart health, enhance weight loss, and promote healthy skin due to its high content of vitamins and minerals such as vitamin C, vitamin E, and potassium.
1.Jicama is Full Of Nutrition:
Jicama is one of the most nutritious vegetable. It has very less calories and high fiber content. A full cup of jicama only has about 46g of calories and 6g of fiber. Below is the nutrition table showing all the contents of jicama.
Jicama Nutrition Table:
|Amount per serving
|% Daily Value
Good For Constipation:
Source of Anti-Oxidants:
May Control BP:
Good For Heart
May Help Control Diabetes
Good Source of Inulin:
Great for Weight Loss:
May improve bone health:
May Improve skin health:
May support brain health:
Jicama Information Table
Below is a table with most search details regarding jicama.
|Jicama, yam bean, Mexican potato
|Regional Language Names
|Hindi: शकरकंदी (shakarkandi), Tamil: பீன்ஸ் வரகு (beans varagu), Spanish: jícama, Chinese: 马铃薯豆 (mǎlíngshǔ dòu)
|Mexico, Central and South America
|Mexico, United States, Canada, Japan, Australia, China, Philippines, India, Thailand
|Tropical and subtropical
|USDA Hardiness Zones
|Up to 20 feet
|White, pink or purple
|Summer to fall
|Oblong to round
|10-15 cm (4-6 inches) in diameter
|Brown, tan or grayish-brown
|Jicama slaw, jicama fries, jicama salad, jicama stir-fry, jicama salsa
|Jicama has been cultivated in Mexico and other parts of Central and South America for thousands of years, and was likely domesticated in pre-Columbian times.
|Raw or cooked in savory dishes, salads, slaws, stir-fries, and as a substitute for water chestnuts.
|Low in calories, high in fiber, vitamin C and potassium. May help with digestion, blood sugar control, and weight loss.
|May cause allergic reactions in some individuals, and may interfere with blood sugar control in people with diabetes when consumed in large amounts.
|Jicama is typically available year-round, but is at its peak from November to May.
|How to Store
|Store jicama in a cool, dry place for up to several weeks, or refrigerate for up to several months. Cut jicama should be stored in an airtight container in the refrigerator and used within a few days.