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
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Serving Size: 1 cup, sliced raw (120g)
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| Amount Per Serving |
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Calories 46
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Calories from Fat 1
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% Daily Value* |
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Total Fat 0g |
3% |
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Saturated Fat Fat 0g |
1% |
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Cholesterol 0mg |
0% |
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Sodium 5mg |
0% |
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Total Carbohydrate 11g |
4% |
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Dietary Fiber 6g |
24% |
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Sugars 2g |
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Protein 1g |
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Vitamin A 1% |
Vitamin C 40% |
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Calcium 1% |
Iron 4% |
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*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. |
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Jicama is very low in Saturated Fat, Cholesterol and Sodium. It's also a good source of Potassium, and a great source of Dietary Fiber and Vitamin C.
Jicama Potato Tips & Trivia
- The next time you make stir-fry, use Jicama instead of water chestnuts. The texture and juiciness are the same, but the flavor of Jicama is slightly sweet. Also try Jicama raw, soaked in a little lemon juice and sprinkled with a small amount of salt.
Suggested Reading About Potatoes on Amazon.com:
- The Potato: How the Humble Spud Rescued the Western World
- 101 Things to Do With a Potato
- The History and Social Influence of the Potato
- The Complete Illustrated Potato and Rice Bible
