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Jicama

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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.
Jicama

USDA Nutrition Facts

Yambean (jicama), cooked, boiled, drained, with salt (USDA#11898)

Calories 36
Protein 0g
Total Fat 8g
Total Carbohydrates 8g
Potassium 135mg
Sodium 242mg
Cholesterol 0mg

Yambean (jicama), cooked, boiled, drained, without salt (USDA#11604)

Calories 38
Protein 0g
Total Fat 8g
Total Carbohydrates 8g
Potassium 135mg
Sodium 4mg
Cholesterol 0mg

Yambean (jicama), raw (USDA#11603)

Serving Size 1 cup slices
Calories 38
Protein 0g
Total Fat 8g
Total Carbohydrates 8g
Dietary Fiber 4g
Sugars 1g
Potassium 150mg
Sodium 4mg
Cholesterol 0mg

Jicama term - Related Content

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Jicama Slaw

Jicama Slaw

Sweet and crunchy, this thick, delicious slaw is an excellent topping for burgers and sandwiches.
Cuban Burger with Jicama Slaw

Cuban Burger with Jicama Slaw

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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