What is jicama in food? A complete guide to the Mexican root vegetable

December 10, 2025 •

4 min read

Originally from Mexico and Central America, jicama has been a staple in indigenous diets for centuries. A versatile root prized for its crisp texture and mild, nutty sweetness, this guide explores what is jicama in food, from its nutritional benefits to its many culinary applications.

Quick Summary

Jicama is a crisp, juicy root vegetable with a mild, slightly sweet flavor, often used raw in salads or cooked in stir-fries. It is highly valued for its high fiber and vitamin C content.

Key Points

Origin: Native to Mexico, jicama is a root vegetable from the legume family known as Mexican turnip or yam bean.
Flavor: It has a mild, subtly sweet, and nutty flavor, often compared to a less sweet apple or a water chestnut.
Texture: Its flesh is crisp, juicy, and remains crunchy even when lightly cooked, offering a great textural element to dishes.
Nutrition: Jicama is low in calories but rich in fiber and powerful antioxidants like vitamin C, supporting digestive and immune health.
Safety: Only the peeled root is edible; the skin, leaves, and seeds contain a toxin and should never be consumed.

What is jicama?

Jicama, pronounced HEE-kah-mah, is a tuberous root vegetable native to Mexico and Central America. It belongs to the legume family, which includes beans and peas, despite its appearance resembling a potato or turnip. It is crucial to note that only the underground tuber is edible; the rest of the plant, including leaves, stems, and seed pods, are toxic due to a natural insecticide. The root is covered in a thin, brownish skin that must be peeled to reveal the white, crisp, and juicy flesh inside. Its texture is often compared to water chestnuts or firm pears, providing a satisfying crunch popular in salads.

Origin and Background

Historically, jicama has been a significant food source in its native Mexico and Central America for hundreds of years. Spanish traders introduced it to Asia, leading to its cultivation in areas like the Philippines and China. It is also known as Mexican turnip, Mexican potato, or yam bean. Valued for its flavor and hydrating qualities, particularly as a snack, jicama requires a long growing season in warm climates.

Flavor and Texture Profile

Jicama offers a unique combination of mild, subtly sweet, and slightly nutty flavor, similar to a less sweet apple or a potato. Its mild taste allows it to absorb the flavors of other ingredients. The flesh is very juicy due to high water content, making it refreshing when eaten raw. Unlike many root vegetables, jicama maintains its crisp texture even when lightly cooked, adding a pleasant contrast to dishes.

Nutritional Benefits

Jicama is a low-calorie, nutrient-dense food. A cup (130g) contains about 49 calories and is rich in fiber and vitamin C.

Rich in Fiber and Prebiotics

A cup of jicama provides over 6 grams of fiber, including prebiotic fiber (inulin) that supports beneficial gut bacteria, aiding digestion and potentially boosting immunity. High fiber also helps with weight management by promoting fullness and regularity.

High in Antioxidants

Jicama is a good source of antioxidants, notably vitamin C, with a cup providing a substantial amount of the daily recommended intake. Antioxidants help protect cells from damage by free radicals, potentially lowering the risk of chronic diseases.

Heart-Healthy Nutrients

The high fiber and potassium content in jicama can support heart health. Fiber helps lower cholesterol, while potassium helps regulate blood pressure.

How to Use Jicama in Food

Jicama is highly versatile and can be used raw or cooked in various ways:

Raw: It is traditionally eaten peeled and sliced, often with chili powder, salt, and lime juice. It is also a crunchy addition to salads, slaws, and fruit platters.
Cooked: Jicama keeps its crispness when lightly cooked, making it a good substitute for water chestnuts in stir-fries. It can be boiled and then baked or air-fried as a low-carb alternative to french fries.
Blended: Its juiciness and subtle sweetness make it suitable for juices and smoothies, particularly with fruits like pineapple.
Wraps: Thin slices can be used as gluten-free wraps for tacos or sandwiches.

Selecting, Storing, and Preparing Jicama

Selection

Choose jicama that is firm, heavy, and has smooth, dry, unblemished skin. Avoid soft spots, wrinkles, or bruises.

Storage

Store whole, unpeeled jicama in a cool, dark, dry place for up to two to three weeks. Peeled and cut pieces can be stored in an airtight container with a damp paper towel or in a little water in the refrigerator for up to a week.

Preparation

Always peel jicama before eating, as the skin is not edible. Use a sharp peeler or knife. Jicama does not brown when cut, making it ideal for advance preparation.

Jicama vs. Other Common Vegetables


Feature	Jicama	Potato	Apple	Water Chestnut
Flavor	Mild, slightly sweet, nutty	Earthy, starchy	Sweet or tart, fruity	Mild, slightly sweet
Texture	Crunchy, juicy, crisp	Starchy, soft when cooked	Firm, crisp, juicy	Crunchy, crisp, firm
Cooking Method	Raw, light cooking (retains crunch)	Boiled, baked, fried, roasted	Raw, baked into desserts	Raw, quick stir-fries (retains crunch)
Carb Content	Low-carb, low-sugar	High-carb, starchy	Moderate-carb, high-sugar	Low-carb, high water content
Preparation	Peel thick brown skin	Peel or leave skin, cook	Wash or peel, core	Peel, use quickly

Conclusion

From its Mexican origins to global use, jicama is a versatile and healthy food. Its crunch and mild flavor enhance both savory and sweet dishes, offering a low-calorie, high-fiber, and nutrient-rich addition. Whether enjoyed simply with lime and chili or in a complex recipe, jicama is refreshing and flavorful. Remember to peel it before eating to safely enjoy this root vegetable. For more nutritional details, visit the Cleveland Clinic's guide.

Frequently Asked Questions

Jicama has a mild, slightly sweet, and nutty flavor. Its taste is often compared to a blend of a water chestnut and a pear or a less sweet apple.

Jicama is very versatile. It can be eaten raw, sliced for salads or sticks with lime and chili powder. It can also be lightly cooked in stir-fries, roasted into fries, or used as a crunchy wrap.

Yes, you must always peel jicama before eating. The thin, brown papery outer skin is not edible, and the leaves and other parts of the plant are toxic.

Yes, jicama is very healthy. It's low in calories, high in dietary fiber, and a great source of antioxidants like vitamin C, which benefits digestion, immunity, and heart health.

Jicama is widely available year-round and can be found in the produce section of most major grocery stores and specialty markets.

Store unpeeled jicama in a cool, dark, and dry place like a pantry for up to three weeks. Once cut, store peeled pieces in an airtight container in the refrigerator for up to a week.

The texture of jicama is crisp and juicy, most often compared to a water chestnut or a firm pear. It offers a refreshing crunch that is maintained even after being lightly cooked.