Image of Jicama

Scientific Binomial Name: Pachyrhizus erosus

SELECTION INFORMATION
Usage

Eaten raw or used in soups, stews and salads. Use 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.

Storage

Store in a cool, dry area since too much moisture will cause mold.

To prolong storage life, soak in warm water for 2-3 minutes before storing in your refrigerator.

Ripening

In general, vegetables will not ripen further after harvest.

  • Nutritional Information
  • 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.

    Amount per serving

    Calories :38Calories from Fat :
    Total Fat0.09
    Cholesterol0%
    Sodium 4%
    Total Carbohydrate8.82%
    Dietary Fiber4.9%
    Sugars 1.8%
    Protein 0.72%
    Vitamin A21%
    Vitamin C20.2%
    Calcium 12 %
    Iron 0.6%

  • 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.

    Try Jicama raw, soaked in a little lemon juice and sprinkled with a small amount of salt.

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