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Jicama is a rich source of vitamin C.
Did you know?
Jicama is also known as yam bean, but it is not related to yams!
  • Jicama is a root vegetable from Mexico with brown skin and a starchy white interior.
  • Raw jicama is crunchy and has a mild, sweet and nutty flavor similar to a water chestnut.
  • Select jicama that is firm and free of soft spots.
  • 1 cup of raw jicama contains:
    • 43% of your recommended daily value of vitamin C to help heal wounds and to keep teeth and gums healthy.
    • 24% of your recommended daily value of dietary fiber to help manage weight, improve digestion and lower cholesterol.

Wash jicama. Remove peel by using a vegetable peeler or a sharp knife. Cut into strips or cubes. Jicama can be eaten raw or cooked.

Try jicama:

  • Raw sprinkled with lime juice, chili powder and salt
  • Sliced thinly and added to your favorite coleslaw recipe
  • Roasted with olive oil, salt and herbs
  • Diced and added to your favorite fruit or vegetable salad
  • To refrigerate: Store whole and unpeeled for up to two weeks. Once peeled, store in an airtight container covered with water and eat within 3 days.
  • To freeze: Peel and cut jicama as desired. Pat dry. Transfer to a freezer safe container or plastic bag and store for up to 9 months.
How to prepare jicama
How to prepare jicama

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Baby spinach leaves with water droplets.

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