Jicama is a large root vegetable with a tough brown skin that should be peeled before eating or cooking. On the inside, the flesh is white, wet (Jicama is about 90% water), and crunchy. They are often compared to a potato, only they are much sweeter, wetter and crunchier. They are delicious in salads, adding a nice crunchy texture, and can also be added to soups or casseroles. Jicama is high in vitamins C, A and B, along with calcium and phosphorus.


Recipes (3)

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Jicama Spinach Dip View
Jicama Mango Slaw View
Root Vegetable Bake View

Nutritional Information

Serving Size 1 Cup
Calories 46
Carbohydrates 11 g
Dietary Fiber 6 g
Vitamin C 40 %