Jicama is the tuberous root of a native Mexican vine also known as Mexican or Chinese Turnip, Mexican Potato or yam bean root. The brown skin and must be removed before eating it. Jicama has a crisp texture similar to a fresh pear, apple or water chestnuts. It has a slightly sweet taste, sometimes described as a cross between an apple and potato. It’s often eaten raw with lemon or lime juice and a sprinkle of chili powder or included on a vegetable tray with dip. Jicama is also great when added to salads, soups or stir-fry dishes. In addition to eating it raw, jicama can be steamed, baked, or boiled.
Nutrients
Jicama is a great choice for renal patients following a kidney diet because it is low in sodium, potassium and phosphorus. It’s also a good source of dietary fiber. For people with diabetes, jicama is low in carbohydrates and calories.
1/2 cup Jicama
*********Calories Protein Carbohydrate Fiber Potassium Phosphorus Sodium
raw 23 0.4 g 5 g 2.9 g 90 mg 11mg 2 mg
cooked 19 0.3 g 4 g 2.5 g 68 mg 8 mg 2 mg
Look for jicama during your next grocery store trip and try it as a new kidney-friendly addition to your kidney diet.