Jicama Facts

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Jicama FactsJicama also known as Yam bean (pronounced he’-cama) is a Vitamin C rich vegetable native to Central America – from South Mexico to Hicaragm and Costa Rica. It is yellowish-brown colored large turnip-like shaped tuberous roots  having creamy succulent white, crisp starchy flesh. IT has been used in several recipe through out the world.

Name Jicama
Scientific Name Pachyrhizus erosus
Native Native to Central America – from South Mexico to Hicaragm and Costa Rica -and has naturalized elsewhere after introduction.
Common/English Name Mexican Potato, Ream, saa got, ChopSuey B.n,  ahipa, Yam Bean. Indian Potato; Chop Suey Bean, Mexican licama, Three-Lobed- Leaver,  Mexican Yarn Bean, Chinese potato,  Manioc B.n,! Yam Bean, Foumrsoked-Root Yam Bea,Short-Podded Yam Bean
Name in Other Languages Argentina: Paso, atat
Vietnamese: C. eh Diu (Northern Vethigh)
Khmer: PeThek
hrksh: Kfik10 Bityrgice
Mexio: licarna
Thai: Man Kam Huspackua, Man Lao
aya: MeheoChikam
Chinese: Bai Gua, Dou Shu, Fan Ge, Fan Ko
French: °phone Bullamme, Dohs,. 11Mereux
India: Shankalu (Bengali), Kasaur (Ohm)
Kaliegn: ragiolo Pato, Dolico Bulbows
Brasil: Wag
Danish: Mexikansk l’amstotnne
Venezuela: Caro. De Cabello Now, Opera
Peru: ‘Kama. liguime
Laotian: Man Ph’ats
Malaysia: Mmgkion, Mengkuan, Sengkuang
German: tramhohne, Yarnabohne, Knollige
Japanese: Buzuimo
Nepalese: Ks
Burmese:Pre Blyi, ane-Saar
Dutch: Bengkoewang, Hoewi ins, Hoewi Hirim
Melanesia: Beingkawang, Besusu (Javanese)
Description Jicama is a subglobose, large turnip-like shaped tuberous vegetable consumed due to its numerous health promoting benefits. Although seeds, leaves, flowers, pods are toxin, jicama root is full of essential nutrients, mineral, vitamins and lipids.
Plant Growth Habit Vigorous, subtropical and tropical, climbing legume vine
Growing Climate Semitropical and tropical climates
Soil Prefers a rich, sandy, moist, loam soil along with good drainage which is high in potassium
Plant Size 4–5 m long
Leaf Leaves are pinnately trifoliate, coarse, stipules lan¬ceolate or falcate, 0.5-1 cm long, petiole 10-15 cm long.
Leaflets Leaflets are shortly stalked obliquely ovate or rhomboid, base cuneate, apex acute, green 6.5-13cm long by 5-15 cm wide
Flower Shortly pedicelled  pretty, big, blue pea flowers
Pods Pods are subsessile, linear, acuminate, compressed, finely pubescent 5-10 seeded 7.5-15cm long and 1.2-1.6 cm wide
Root shape & size subglobose, large turnip-like shaped tuberous roots 10-20 cm or more across
Root Weight 3 kg or more
Root color Yellowish-brown, coarse, membranous
Root Flesh Color Creamy succulent white, crisp starchy flesh that resembles raw potato or pear.
Root Peel Thick dust-brown color inedible skin
Flavor/aroma Slightly sweet, little nutty, starchy, crispy  and pleasant, reminiscent of apples or raw green beans
Root Taste Best described as a cross between a water chestnut and an apple.
Seed Seeds flat rounded to squarish, olive-green to brown or reddish brown
Varieties/Types jicama de agua, Pachyrhizus tuberosus (Amazonian yam bean, jíquima),  jicama de leche, Pachyuhizus ahipa (Andean yam bean) and  Pachyrhizus erosus (Mexican yam bean)
Major Nutrition Vitamin C 14.1 mg (15.67%)
Total dietary Fiber 4.9 g (12.89%)
Iron 0.57 mg (7.13%)
Carbohydrate 8.82 g (6.78%)
Copper 0.046 mg (5.11%)
Vitamin B6 0.04 mg (3.08%)
Vitamin E 0.46 mg (3.07%)
Potassium 135 mg (2.87%)
Magnesium 11 mg (2.62%)
Manganese 0.057 mg (2.48%)
Health Benefits
  • High Blood Pressure
  • Iron deficiency anemia
  • Cardiovascular health
  • Proper Growth
  • Can Improve Your Mood
  • Helps heal wounds
  • Repairs Damaged Skin
Calories in 1cup (100gm) 38
  • Consuming jicama seeds encountered respiratory system failure as well as loss of life in Two hours of consumption.
  • Avoid consuming seeds, leaves and pods of the jicama plant since they are extremely poisonous.
How to Eat
  • In Southeast Asia Root tubers and immature pods (substitute for French beans) are eaten as vegetables.
  • Crisp white flesh can be sliced, diced or cut into strips for use as a garnish, in salads, or with dips. It is often served as a snack, sprinkled with lime or lemon juice and a dash of chili powder.
  • Crispy Jicama after boiling and serves as a textural substitute for water chestnuts.
  • Young tubers are consumed raw in salads, or cooked as vegetable or chutney and in pickles.
  • Tubers are sliced and consumed fresh whole or in vegetable salads and chop suey.
  • They are eaten cooked, roasted, braised or simmered in soups, or even cooked in stir-fried dishes with seafood and meat like shrimps and dried squid or cuttlefish or conserved in vinegar.
  • It is cut into cubes and used as an ingredient for a mixed fruit cocktail.
  • Slivers of the peeled tubers are combined with other vegetables and fruit in a vegetarian dish called `rujak’ which is consumed along with a spicy peanut sauce as well as prawn paste in Malaysia and Indonesia.
  • It is a main ingredient in the Malaysian specialty called ‘popish’ and the Chinese salad, `yusheng’.
  • Jicama is also a source of a starch used in custards and puddings in Latin America.

Jicama (Pachyrhizus erosus) Scientific Classification

Scientific name Pachyrhizus erosus
Kingdom Plantae
Subkingdom Tracheobionta
Order Fabales
Family Fabaceae ⁄ Leguminosae
Genus Pachyrhizus Rich. ex DC
Species Pachyrhizus erosus (L.) Urb.
Super division Spermatophyta
Division Magnoliophyta
Class Magnoliopsida
Sub Class Rosidae




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