Super source
Fibre
4.90 g · 18% DV target
A staple of Mexican cuisine, jicama is a tuberous root valued for its crisp, apple-like texture and its ability to remain crunchy even after brief cooking or marinating.
Jicama is a significant source of inulin, a prebiotic fibre that selectively promotes the growth of beneficial gut bacteria associated with improved metabolic health.
Clinical trials have observed that consuming jicama can reduce the post-meal glycemic response, likely because its high fibre content slows the absorption of dietary sugars.
Unlike many other root vegetables, jicama has a very high water content—roughly 90%—making it significantly lower in energy density than potatoes or yams.
Petal shape shows the nine FoodCompass domains, including nutrient density, processing, satiety, fats, and phytochemicals.
4.90 g · 18% DV target
20.2 mg · 22% DV target
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Keep dry; moisture causes the skin to rot quickly.
Once cut, wrap tightly to prevent the flesh from drying out.
Efficient water use and high yield per acre compared to many other root crops.
While the root is a popular snack, the rest of the jicama plant contains rotenone, a natural insecticide, making the seeds and leaves toxic to humans.