Jicama: Nutrition, Benefits and Uses

Jicama (Mexican yam bean) is a root vegetable native to Mexico. It has a **crunchy texture** and subtly sweet flavor—great raw or lightly cooked.

High in **fiber (inulin, a prebiotic)** and **vitamin C**, plus **potassium**; **low in calories** and **gluten-free** with **low net carbs**.

- **Supports gut health** via prebiotic inulin - **Low glycemic impact**, fits low-carb/keto diets - **Vitamin C** aids immunity and antioxidant defense - **Hydrating** and satiating due to water and fiber

- **Large portions** may cause gas/bloating (inulin) - Rare **allergic reactions** - **Leaves/seeds are not edible**—consume the root only

Enjoy **raw** with lime and chili, toss into salads and salsas, or **stir-fry/roast** as a potato alternative in tacos, bowls, and side dishes.

In Mexico, street vendors serve jicama sticks with **lime, chili powder, and salt**.