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Carbs in Jicama

Nutritional Information for Jicama

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Updated May 29, 2014

Jicama

Jicama

Photo © William Freeman
Jicama (prounounced HIH-ka-ma) (sometimes called "yam bean") is a root vegetable which is not at all starchy. The texture is somewhere between an apple and a raw potato. It has a mild, refreshing flavor. It is usually eaten raw, but can also be used in cooked dishes.

Jicama is great for dipping into dips or as a vehicle for spreads instead of crackers. Low-Carb Dips and Spreads

Carbohydrate and Fiber Counts for Jicama

  • 1 oz. raw jicama: 1 gram effective (net) carbohydrate plus 1 gram fiber and 11 calories
  • 4 oz. (¼ lb.) jicama: 4 grams effective (net) carbohydrate plus 6 grams fiber and 42 calories

Glycemic Index for Jicama

As with most non-starchy vegetables, there is no scientific study of the glycemic index of jicama.

More Information about the Glycemic Index

Estimated Glycemic Load of Jicama

  • 1 oz. jicama: 0
  • 4 oz. (¼ lb.) jicama: 2

More Information About the Glycemic Load

Health Benefits of Jicama

Jicama is a very good source of vitamin C and fiber.

Low-Carb Recipe with Jicama

More Information About Jicama at Calorie Count.

More Carb Profiles:

Sources:

USDA National Nutrient Database for Standard Reference, Release 21-.

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