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Let Me to Introduce to: Jicama

Love a bit of crunch? Have you tried Jicama?

It is native to Mexico and a starchy root vegetable in the turnip family. Now, the roots may be toxic but the rest of the plant, I assure you, is edible. I just suggest peeling the brown part off. In March it comes into season and is a great vegetable to add to your diet. With a satisfying crunch, all natural sweetness, and a refreshing aftertaste — can you ask for a better combination?

Not to mention, it is also full of nutrients, minerals, vitamins, antioxidants, and prebiotic fiber. Great for diabetes, celiac disease, cancer, and cardiac diseases.

Nutritional content

A single 100 g serving of raw jicama contains: A whopping 38 calories

  • 8.82 g of carbohydrates

  • 1.80 g of sugar

  • 0.09 g of fat

  • 0.72 g of protein

  • 4.90 g of fiber

  • 150 mg of potassium

  • 12 mg of calcium

  • 20.20 mg of vitamin C

Brought to you by Food Facts:

I use Jicama in California rolls and poke bowls to add texture and sweetness. Recently, I added it to nature’s cereal, and I am very pleased with the result. Give it a try!

My version of nature’s cereal:

  • Strawberries, sliced

  • Blueberries

  • Coconut water with bits of coconut

  • Sliced jicama

  • Pomegranate arils

  • Mint or microgreen cilantro

  • Mango cubes

  • Kiwi slices

Place in a bowl, grab a spoon, and enjoy!

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