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Jicama Potato

(Scientific Binomial Name: Pachyrhizus erosus)

Selection Information


Usage: Eaten raw or used in soups, stews and salads, Use it cubed, sliced or as a substitute for water chestnuts in stir-fry.

Selection: Jicama is also called a Mexican potato, turnip or yam bean. Good-quality jicama will be smooth-skinned, relatively free of blemishes, firm and heavy with moisture.

Avoid: Avoid product that is soft, wrinkled, pock-marked or has spots of mold. Store in a cool, dry area since too much moisture will cause mold.


Seasonal Information


Available year-round from tropical America.


Jicama Nutritional Information


Each 3.5 oz serving has about 45 calories and contains vitamin C.


Jicama Potato Tips & Trivia


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