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A tuber used as a vegetable with the shape of a large turnip that has a brown skin and white flesh. Many different sizes are harvested with some weighing as much as six pounds. Jicama is native to Mexico and parts of South America and is very popular in Asia. It can be chopped or sliced and its sweet flavor and crunchy texture is excellent in salads and side dishes. It also adds flavor to cooked dishes such as soups, stews, and entrees.
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USDA Nutrition Facts |
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| Calories 36 |
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| Protein 0g |
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| Total Fat 8g |
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| Total Carbohydrates 8g |
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| Potassium 135mg |
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| Sodium 242mg |
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| Cholesterol 0mg |
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| Calories 38 |
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| Protein 0g |
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| Total Fat 8g |
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| Total Carbohydrates 8g |
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| Potassium 135mg |
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| Sodium 4mg |
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| Cholesterol 0mg |
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| Serving Size 1 cup slices |
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| Calories 38 |
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| Protein 0g |
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| Total Fat 8g |
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| Total Carbohydrates 8g |
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| Dietary Fiber 4g |
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| Sugars 1g |
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| Potassium 150mg |
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| Sodium 4mg |
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| Cholesterol 0mg |
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Jicama term - Related Content |
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| Sweet and crunchy, this thick, delicious slaw is an excellent topping for burgers and sandwiches. |
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| With a hint of spice and wonderful texture from the black beans, this Cuban sandwich is topped with a jicama slaw for a sweet, crunchy, delicious burger known in the Carribean as a chimichurri or slaw burger. |
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