Introduction

Jicama is a good source of vitamin C, and also contains some potassium, iron and calcium. One cup of jicama has only 50 calories. Shaped like a flattened turnip, it has a thin, brown skin and crisp, white flesh much like an apple.

Jicama has a crunchy texture and sweet, bland flavor that makes it an excellent addition to anything from fruit cups to stir-fry dishes.

Keep vegetable sticks like jicama, carrots, celery and peppers in the refrigerator for snacks.

JicamaEat healthy logo

Jicama And Orange Salad

Place torn lettuce in a large bowl. Peel and section an orange. Cut orange sections in quarters. Peel raw jicama and cut small strips like match sticks. Toss orange and jicama pieces with the lettuce. Serve with ranch dressing or vinegar and oil.

Jicama In The Raw

Peel raw jicama. Cut into 1/4- inch slices (or sticks). Place in ice water for crisping. Drain and serve raw slices or sticks sprinkled with lime juice and chili powder, with salsa or salad dressing, or in salads.

Did You Know?

  • The growing popularity of Mexican food has made jicama a favorite in the United States.
  • You can peel a jicama and eat it just like an apple, but no seeds.
  • Jicama is often called the Mexican potato. You can even bake it like a potato.
Wilson, M. 2011, Jicama, Extension | University of Nevada, Reno, FS-11-22

If you need more information.

Please contact Extension's Communication Team for assistance.

 

Also of Interest:

 
A boy holding radishes
A Balanced Diet
A balanced diet gives your body all of the essential nutrients it needs to stay active, healthy, and strong. Learn how you can balance your diet to get the energy you need throughout the day.
Buffington, A., Lindsay, A. 2021, Extension | University of Nevada, Reno, FS-21-106
signiture
Healthy Kids Resource Center: Policies, Procedures & Partners Section
Find links to Federal and State policies and regulations
Lindsay, A. and Taylor, S. 2020, Extension | University of Nevada, Reno
A black dog catching a treat in the air.
Women in science: a Q&A with CABNR pet food mercury researchers
Professor Mae Gustin and fellow researchers Lindsay Chichester, Sarrah Dunham-Cheatam, Adriel Luippold and Margarita (Maggie) Vargas-Estrada talk about their work and answer related questions
Andrews, A. 2019, Nevada Today