Jicama
Also known as: Mexican Potato
Category:
Seasonality:
- January
- High
- February
- High
- March
- High
- April
- High
- May
- High
- June
- High
- July
- High
- August
- High
- September
- High
- October
- High
- November
- High
- December
- High
- January
- High
- February
- High
- March
- High
- April
- High
- May
- High
- June
- High
- July
- High
- August
- High
- September
- High
- October
- High
- November
- High
- December
- High
Uses
(Pronounced HEE-kah-mah)
Jicama is a large, bulbous root. This juicy tuber has a thick brown skin and a white crunchy flesh. A popular Mexican vegetable, Jicama can weigh anywhere from one to six pounds. Its sweet, nutty flavor is good both raw and cooked. Once cooked, Jicama retains its crisp, water chestnut-type texture and flavor.
Selection, Storage & Handling
When selecting Melissa’s Jicama, look for firm, well-formed tubers, free of blemishes. Store whole in a cool, dark, dry place for up to 3 weeks. Wash and peel before eating. Wrap cut pieces in plastic and refrigerate for up to one week.
Nutrition Facts
Serving Size 14 slices (84g)
- Amount Per Serving
- Calories 30
- Calories from Fat: 0
- % Daily Value*
- Cholesterol 0mg 0%
- Fiber 0g 0%
- Protein 1g 0%
- Saturated Fat 0g 0%
- Sodium 0mg 0%
- Sugars 3g 0%
- Total Carbohydrate 7g 2%
- Total Fat 0g 0%
- Calcium1%
- Iron2%
- Vitamin A1%
- Vitamin C25%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
