Know2eat

Jicama

Pachyrhizus erosus

What jicama has been studied for

2 associations assessed — 1 with at least some human evidence behind it. Strongest first.

  • 1 Limited
  • 1 Insufficient
2 things to know first — allergies, interactions and intake limits

About jicama

A large brown-skinned legume tuber with white flesh that stays crisp and slightly sweet when raw. It is eaten raw with chilli and lime in Mexico and shredded into salads across Southeast Asia.

Also known as Yam bean, Mexican turnip, Sengkuang, Bangkuang

Gut & Digestive HealthWeight Management

The evidence in depth

Best supported: Limited

What each association actually rests on, and the papers behind it. A rating describes the state of the research, not how impressive the food is. How we rate evidence.

Gut microbiome

Gut & Digestive Health
Limited evidence

Jicama is a food source of inulin-type fructans, and isolated inulin increases bifidobacteria in controlled human trials. No trial has fed jicama itself and measured the microbiome, so this rests on the fibre rather than the food.

Limited evidence. Early human work, or mostly lab and animal research.

3 sources

Deep research mode adds each paper’s own conclusion and stated limitations.

Satiety and appetite

Weight Management
Insufficient evidence

Jicama is promoted as a filling low-calorie snack because it is bulky, watery and fibrous. That is a reasonable expectation, but no trial has measured fullness or subsequent energy intake after eating it.

Insufficient evidence. Not enough human research to say anything useful yet.

No source is attached to this association yet, so it is rated insufficient by default. It is listed because people commonly ask about it — not because there is evidence for it.

Ask about Jicama

Ask about Jicama

Answers are written only from the entries on this page — the same nutrients, compounds, claims and citations you can read above. Nothing is added from outside the database, and every answer lists what it was built from.

AI explanations are not switched on for this site, so there is nothing to ask here. Everything above is read straight from the database and does not need them.

Key nutrients

Nutrient content per 100 grams
NutrientAmount% DV
Macronutrients
Calories38 kcal2%
Protein0.72 g1%
Total fat0.09 g0%
Carbohydrate8.82 g3%
Fibre4.9 g18%
Total sugars1.8 g—
Water90.1 g—
Fats
Saturated fat0.021 g0%
Monounsaturated fat0.0050 g—
Polyunsaturated fat0.043 g—
Cholesterol0 mg0%
EPA (omega-3)0 g—
DHA (omega-3)0 g—
DPA (omega-3)0 g—
Linoleic acid (omega-6)0.029 g—
Vitamins
Vitamin A1 µg0%
Vitamin C20.2 mg22%
Vitamin D0 µg0%
Vitamin E0.46 mg3%
Vitamin K0.3 µg0%
Thiamin (B1)0.02 mg2%
Riboflavin (B2)0.029 mg2%
Niacin (B3)0.2 mg1%
Pantothenic acid (B5)0.135 mg3%
Vitamin B60.042 mg2%
Folate12 µg3%
Vitamin B120 µg0%
Choline13.6 mg2%
Minerals
Calcium12 mg1%
Iron0.6 mg3%
Magnesium12 mg3%
Phosphorus18 mg1%
Potassium150 mg3%
Sodium4 mg0%
Zinc0.16 mg1%
Copper0.048 mg5%
Manganese0.06 mg3%
Selenium0.7 µg1%
Other measured compounds
Beta-carotene13 µg—
Alpha-carotene0 µg—
Lycopene0 µg—
Lutein + zeaxanthin0 µg—
Caffeine0 mg—
Ash0.3 g—

Nutrient values are per 100 g of the USDA reference entry named on this page and vary with variety, growing conditions, storage and preparation.

Source record: Yambean (jicama), raw (USDA FoodData Central, FDC ID 170073).

% DV uses the FDA Daily Values for adults and children aged 4 and over. A dash means no Daily Value has been established for that nutrient.

Bioactive compounds

Compounds present in meaningful amounts. Presence is banded rather than quantified, because whole-food levels vary enormously with variety, growing conditions, storage and preparation.

How preparation changes things

Only effects with real support are listed. If a preparation method is missing, it is because nothing dependable is documented — not because it makes no difference.

Nothing dependable is recorded about how preparation changes this food’s nutritional properties. Rather than guess, this section stays empty.

Things to know

Allergies, interactions and intake concerns. Every food gets this section — a reference where everything is uniformly good is not a reference.

  • Avoid

    Only the root is edible

    The seeds, pods, leaves and vines of the jicama plant contain rotenone and are toxic. The seeds have historically been used as an insecticide and a fish poison. Nothing above ground should be eaten.

  • Too much

    Inulin and gut symptoms

    The fructans that make jicama taste sweet are fermented in the colon. Large raw servings commonly cause wind and bloating, and jicama is limited during a low-FODMAP elimination phase.