Is Jicama a Cruciferous Vegetable? Unpacking the Plant Families

November 5, 2025 •

3 min read

While jicama is a crunchy root vegetable sometimes found near turnips and radishes, it is not a cruciferous vegetable. In fact, jicama belongs to the legume or bean family, a botanical group that includes beans, peas, and lentils, rather than the cabbage family that defines cruciferous plants. This distinction is key for understanding its unique properties and culinary uses.

Quick Summary

Jicama, a crisp root vegetable, is not cruciferous but is a legume from the Fabaceae family. Unlike crucifers like broccoli and cabbage, jicama has a unique nutritional profile, offering a mild, sweet flavor and high fiber content.

Key Points

Not Cruciferous: Jicama is not a cruciferous vegetable; it belongs to the legume (bean) family, known as Fabaceae.
True Identity: Jicama is a vining plant, and the edible part is the tuberous root, unlike many cruciferous vegetables where leaves or flowers are eaten.
Toxic Parts: The leaves, stems, and seeds of the jicama plant are poisonous and should not be consumed, which is a key safety distinction from most crucifers.
Nutrient Profile: Jicama is prized for its high content of prebiotic fiber (inulin), vitamin C, and water, not the sulfur compounds found in crucifers.
Culinary Versatility: With its mild, slightly sweet taste and crisp texture, jicama is often enjoyed raw in salads or slaws, unlike many cruciferous vegetables which are frequently cooked.

Is Jicama a Cruciferous Vegetable? The Botanical Breakdown

Many people wonder if the popular Mexican yam bean, or jicama, is a cruciferous vegetable due to its placement in the produce aisle near other root vegetables like radishes and turnips. However, despite this proximity, botanical classification shows that jicama is not in the same family as cruciferous vegetables. This misunderstanding can lead to confusion about its flavor profile, nutritional benefits, and appropriate culinary applications. Understanding the actual plant family of jicama provides a clearer picture of this versatile vegetable and helps to better appreciate its differences from true crucifers.

The Legume Family: Jicama's True Home

Jicama, scientifically known as Pachyrhizus erosus, is a member of the legume family, or Fabaceae. This is the same plant family that includes familiar staples like peas, beans, and peanuts. The edible part of the jicama plant is the large, swollen, tuberous root, which is harvested for consumption. The rest of the plant, including the leaves, stems, and seeds, are toxic due to a compound called rotenone and should never be consumed. This is a critical safety difference from many cruciferous vegetables, where the leaves are often edible.

The Cruciferous Family: An Overview

In contrast to jicama, cruciferous vegetables belong to the mustard or cabbage family, botanically known as Brassicaceae. The term "cruciferous" comes from the Latin word Cruciferae, meaning "cross-bearing," which refers to the cross-shaped petals on the flowers of these plants. This family is known for its nutrient-rich members, which often contain sulfur-containing compounds called glucosinolates that are responsible for their distinct pungent flavor and potential health benefits. The list of cruciferous vegetables is extensive and includes many common items found in grocery stores.

Common examples of cruciferous vegetables:

Broccoli
Cauliflower
Brussels sprouts
Kale
Cabbage
Bok choy
Radishes
Turnips
Arugula

Jicama vs. Cruciferous Vegetables: Key Differences

Beyond their botanical classification, jicama and cruciferous vegetables differ significantly in their taste, texture, and nutritional makeup. These differences are what make each vegetable unique and suitable for different culinary purposes.

Comparison Table: Jicama vs. Cruciferous Vegetables


Feature	Jicama	Cruciferous Vegetables
Plant Family	Fabaceae (Legume/Bean Family)	Brassicaceae (Cabbage/Mustard Family)
Edible Part	Tuberous root only; other parts are toxic	Leaves, flowers, and stems often edible
Flavor Profile	Mild, slightly sweet, and nutty	Pungent, slightly bitter, or peppery due to glucosinolates
Texture	Crisp, crunchy, and juicy	Can be crunchy (cabbage) or tender (broccoli)
Key Nutrients	High in inulin (prebiotic fiber), vitamin C, and potassium	Rich in vitamins C, K, folate, fiber, and powerful antioxidants
Cooking Method	Eaten raw or lightly cooked to retain crunch	Often cooked, but can also be consumed raw

Nutritional Benefits of Jicama

While not offering the sulfur-based compounds of cruciferous vegetables, jicama provides its own impressive list of health benefits. Its high water content makes it an excellent choice for hydration, while its rich prebiotic fiber content promotes a healthy gut microbiome. It is also an excellent source of vitamin C and other essential minerals, supporting immune health and overall wellness. Its unique flavor and satisfying crunch make it a popular addition to salads, slaws, and as a low-calorie alternative to chips.

Conclusion

In conclusion, jicama is definitively not a cruciferous vegetable. Its identity as a member of the legume family, with its edible root, distinct mild flavor, and high prebiotic fiber content, sets it apart from the pungent and leafy members of the Brassicaceae family. By understanding its botanical origins, you can better appreciate jicama's unique contributions to a healthy diet and its delicious versatility in the kitchen. Whether sliced raw in a salad or used to add crunch to a stir-fry, jicama is a nutritious and valuable vegetable in its own right, independent of the cruciferous family.

For more detailed botanical information, refer to the Gardenia.net overview of Pachyrhizus erosus.

Frequently Asked Questions

Jicama belongs to the legume family, scientifically known as Fabaceae. This is the same family that includes beans, peas, and peanuts.

Jicama is not a cruciferous vegetable because it is a member of a different plant family. Cruciferous vegetables are in the Brassicaceae family, while jicama is in the Fabaceae family.

Common cruciferous vegetables include broccoli, cauliflower, Brussels sprouts, cabbage, kale, radishes, and turnips.

No, only the tuberous root of the jicama plant is safe to eat. The leaves, seeds, and stem are toxic and should never be consumed.

Jicama has a mild, slightly sweet, and nutty flavor with a crisp, juicy texture, often compared to a water chestnut or a firm apple.

Jicama is a good source of dietary fiber, particularly prebiotic fiber (inulin), and is rich in vitamin C. It also has a high water content, which aids in hydration.

Yes, jicama can be lightly cooked, but it is often enjoyed raw to preserve its signature crisp texture. It does not soften like a potato and remains crunchy even after cooking.