Jicama is a vegetable that is often mistaken for a fruit. While it may taste somewhat sweet and has a pear-like texture, it doesn’t fit the criteria for being a fruit. Unlike most tubers, jicama can be eaten in its raw form. In this article, we’ll dive into the classification of jicama, its benefits, and culinary uses, and see why you should be eating this incredible vegetable.
Why jicama is a vegetable and not a fruit
Jicama, also known as the Mexican turnip or Yam bean, is classified as a root vegetable. It’s originally from Mexico but has spread to Central America and Southeast Asia. So what makes jicama a vegetable and not a fruit?
“Vegetable” is a culinary term (meaning related to cooking), and refers to the part of the plant consumed by humans for food. On the other hand, “fruit” is a botanical term and specifically refers to the ripened ovary of a flowering plant that contains one or more seeds. The two terms are not exclusive, which means it’s possible for something to be both a fruit and a vegetable. For example, tomatoes and cucumbers are both fruits and vegetables.
However, jicama doesn’t qualify as a fruit because it’s a root and doesn’t develop from the same part of the plant that fruits do.
Nutritional Information
Jicama is low in calories, high in fiber and high in important vitamins and minerals. Per the USDA, the nutritional information for one cup of raw jicama (130 grams) is:
- Calories 49
- Total Fat 0.1 g
- Saturated Fat 0 g
- Protein 0.9 g
- Total Carbohydrates 11 g
- Sugars 2.34 g
- Dietary Fiber 6.37 g
- Vitamin C 26.3 mg (29% of the DV)
- Vitamin E 0.60 mg (4% of DV)
- Vitamin B9 15.60 mcg (4% of the DV)
- Copper 0.6 mg (9% of the DV)
- Potassium 195 mg (4% of the DV)
- Magnesium 15.60 mg (4% of DV)
Please keep in mind that this information is based on raw jicama and will vary depending on the preparation method.
Potential Health Benefits of Jicama
Because it’s high in fiber, jicama can help improve digestion. Fiber helps provide bulk and draws water into the stool to help it pass easier. Fiber also helps lower cholesterol levels by attaching itself to cholesterol and removing it from the body.
Jicama contains a specific type of prebiotic fiber called inulin that helps feed good bacteria in the gut. These bacteria reduce inflammation, make certain vitamins, and keep bad bacteria in check.
Jicama is also high in antioxidants, compounds that fight oxidative stress and free radicals. Oxidative stress plays a role in many different diseases. It’s also high in vitamin C which helps the immune system, and copper, which is needed for healthy red blood cells and nerves.
Ways to use it
There are so many interesting and incredible ways to prepare and eat jicama. Unlike most tubers, jicama can be eaten raw or cooked. It has a nutty, sweet flavor with a texture similar to an apple.
People often slice, dice, or cut it into thin pieces and eat it as a snack with dips like guacamole or salsa. It’s crunchy and sweet, so it’s a good alternative to raw veggies like carrots and celery.
Jicama can be added to salads for a crunchy texture. It can even be pickled or fermented for a little extra flavor.
Jicama can also be cooked, such as roasted, grilled, or sauteed. It’s a great addition to dishes like soups, stews, and casseroles because of its unique flavor and texture. It can also be seasoned and served as a side dish.
People following low-carb or ketogenic diets and looking for some variety should definitely consider adding jicama to their diet. It’s high in fiber and low in carbohydrates, making it a good substitute for starchy vegetables like potatoes.
More heated fruit vs. vegetable debates…
FAQ
Yes, jicama can absolutely be eaten raw. Its crunchy flesh has a sweet and nutty flavor similar to that of pears or apples.
Jicama is a versatile vegetable often eaten raw in salads, as a snack, or used for dipping. It’s a healthy snack option, as it is low in calories and high in fiber, vitamin C, copper, and potassium. Before eating raw jicama, remember to peel away its tough skin.
Jicama is classified as a root vegetable. Vegetables are a plant’s edible parts, such as the leaves, stems, roots, and tubers (and sometimes fruits!). Jicama is a member of the pea family.
Gas and bloating may occur in some people after eating jicama due to its high fiber content. The body can’t digest fiber so it travels to the large intestine, where it is fermented by gut bacteria. This produces gas, which then causes bloating.
It’s important to remember that these symptoms tend to be temporary and can be relieved by slowly increasing your fiber intake and staying hydrated. If you’re sensitive to high-fiber foods or you have a digestive condition, such as irritable bowel syndrome, you may be more likely to experience gas and bloating from jicama.
Although jicama is typically eaten raw, it can also be eaten cooked. Cooking jicama does however change the flavor slightly and becomes less sweet. Cooking also causes it to lose its a lot of its crunchiness and become softer, changing its flavor profile. It all comes down to a matter of preference.
There are two common ways to pronounce jicama: “HICK-ah-mah” or “HEE-kah-mah,” but the latter is likely more correct since this vegetable originated in Spanish-speaking areas (Mexico and Central America).
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