Health Benefits:

Aids in digestion
Aids in red blood cell formation
Aids in weight loss
Anti inflammatory
Increases immunity
May reduce cholesterol
May regulate blood sugar
Promotes eye health
Promotes heart health
Reduces risk of colon cancer
Relieves arthritis


Serving size: 1 medium; Calories: 250; Fat: 0.6g; Cholesterol: 0mg; Sodium: 26mg; Carbs: 58g; Fiber:32g; Sugars: 12g; Protein: 4.7g; Potassium: 28%DV; Vitamin A: 2%DV; Vitamin C: 221%DV; Calcium: 7%DV; Iron: 22%DV

Did You Know?

  • Jicama is rich with vitamins A, C, K and the B vitamins
  • One small jicama root contains about 4 milligrams of iron – that amounts to about 22% of the daily recommended allowance
  • Including jicama in your daily juice fix helps prevent cold and flu
  • Jicama's fiber is infused with oligofructose inulin


Ways to Eat:

  • Raw
  • Baked
  • Boiled

Farming Trivia:

  • It is also known by names like yam bean, Mexican water chestnut, Mexican potato, Mexican turnip, yacon and sengkwang
  • Jicama is grown in the warm climates of Central America, the Caribbean, the Andes Mountain regions, and Southern Asia
  • Look for firm, round tubers and store in cook dark place for up to four weeks, in the refrigerator when cut.



Note: Always consult a physician for any specific health questions and concerns. Some of this information may be subject to change should there be any new findings from Federal Health Administration (FHA), Food & Drug Administration (FDA), American Medical Association (AMA), American Cancer Society (ACS), and / or other leading food, nutrition and medical advisors.