Know what’s on your plate
Jicama yambean
Calories & nutrition facts
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Nutrition facts
Per 100 g% DV- Calories 38 kcal —
- Protein 0.7 g 1%
- Carbohydrate 3.9 g 1%
- Fat 0.1 g 0%
- Saturated fat 0 g 0%
- Fibre 4.9 g 18%
- Sugars 1.8 g —
- Sodium 4 mg 0%
- Cholesterol 0 mg 0%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 1 µg 0%
- Vitamin C 20.2 mg 22%
- Vitamin D 0 µg 0%
- Vitamin E 0.46 mg 3%
- Vitamin K 0.3 µg 0%
- Thiamin (B1) 0.02 mg 2%
- Riboflavin (B2) 0.03 mg 2%
- Niacin (B3) 0.2 mg 1%
- Pantothenic acid (B5) 0.14 mg 3%
- Vitamin B6 0.04 mg 2%
- Folate (B9) 12 µg 3%
- Vitamin B12 0 µg 0%
- Choline 13.6 mg 2%
Minerals
- Calcium 12 mg 1%
- Iron 0.6 mg 3%
- Magnesium 12 mg 3%
- Phosphorus 18 mg 1%
- Potassium 150 mg 3%
- Zinc 0.16 mg 1%
- Copper 0.05 mg 5%
- Manganese 0.06 mg 3%
- Selenium 0.7 µg 1%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 38 | 0.7 g | 3.9 g | 0.1 g |
| 1 × cup slices | 120 g | 46 | 0.9 g | 4.7 g | 0.1 g |
| 1 × cup | 130 g | 49 | 0.9 g | 5.1 g | 0.1 g |
| 1 × large | 1200 g | 456 | 8.6 g | 47 g | 1.1 g |
| 1 × medium | 659 g | 250 | 4.7 g | 26 g | 0.6 g |
| 1 × slice | 6 g | 2 | 0 g | 0.2 g | 0 g |
| 1 × small | 365 g | 139 | 2.6 g | 14 g | 0.3 g |
| 2 × cup slices | 240 g | 91 | 1.7 g | 9.4 g | 0.2 g |
| ½ × cup slices | 60 g | 23 | 0.4 g | 2.4 g | 0.1 g |
| 3 × cup slices | 360 g | 137 | 2.6 g | 14 g | 0.3 g |
| 4 × cup slices | 480 g | 182 | 3.5 g | 19 g | 0.4 g |
Similar foods
Questions about Jicama yambean
How do you eat jicama yambean?
Peel away the tough brown skin and slice the crisp white flesh into sticks or matchsticks. It is refreshing raw with lime and chilli, or tossed through salads and slaws.
Can you cook jicama yambean?
Yes. Cut it into thin sticks and stir-fry for about 5 minutes so it softens slightly but stays crisp; it also works in soups and stews, where it takes on the flavour of the broth.
How do you choose and store jicama yambean?
Choose a firm, heavy tuber without soft spots or damp, damaged skin. Keep it whole in a cool, dry, well-ventilated place; once peeled or cut, refrigerate it in an airtight container and use within a few days.
What does jicama yambean taste like, and what goes well with it?
Its crisp, juicy flesh is mildly sweet, rather like a water chestnut. Lime, chilli, coriander, cucumber and citrus all pair well with it, whether you serve it raw or add it to a stir-fry.
Can you use jicama yambean instead of water chestnuts?
Yes: peeled jicama yambean has a similarly crisp bite, so use it in stir-fries, salads or spring-roll fillings. It is juicier and less starchy, so add it near the end of cooking to keep it crunchy.
Is jicama yambean the same as yam?
No. Jicama yambean is a crisp, juicy root eaten raw or cooked, while yam is a starchy tuber usually cooked before eating. Yam has 118 kcal per 100 g, compared with 38 kcal in jicama yambean.
Can you eat jicama yambean raw?
Yes. Peel it first and eat the crisp flesh raw; the skin, leaves and seeds are not for eating, as they contain rotenone. Keep the tuber away from pets and discard the peel, leaves and seeds safely.
Is jicama yambean a source of vitamin C?
Yes. A 120 g handful of cut jicama yambean provides 24.2 mg of vitamin C, and its crisp texture makes it an easy addition to a salad or snack plate.
Source: USDA FoodData Central 170073 · per 100 g · carbohydrate per EU label, fibre excluded
