Jicama is a crisp root vegetable with a mildly sweet flavor. It is relatively low in net carbohydrates due to its high fiber content, making it suitable for low-carb and diabetic-friendly eating when used in moderate portions.

Quick Carb Snapshot

  • Carbs (per 100 g): ~9 g total, ~5 g net
  • Carbs (standard portion): ~6–8 g net per cup
  • Glycemic Index: Low
  • Similar Low-Carb Options: Daikon radish, cucumber
  • Blood Sugar Impact: Lower (portion-aware)
  • Keto-Friendly? Sometimes (moderation)

Key Traits

  • Texture: Crunchy, juicy
  • Flavor: Mild, slightly sweet
  • Carb Impact: Low to moderate
  • GI / GL Notes: Fiber slows glucose absorption
  • Common Uses: Slaws, wraps, snacks

Best For

  • Crunchy low-carb sides
  • Tortilla-style wraps
  • Fresh salads

Avoid For

  • Very large servings on keto
  • Cooking methods requiring softness
  • Peels and leaves (toxic)

Why Choose Jicama for Low-Carb Eating

Texture & Structure

  • Crunchy like apples but less sweet
  • Holds shape well raw
  • Low starch content

Flavor & Nutrition

  • Refreshing and hydrating
  • High fiber content
  • Lower carb impact than root vegetables

Storage & Shelf Life

Pantry

Whole jicama keeps several weeks in a cool, dry place.

Cooked

Cut jicama keeps 5–7 days refrigerated.

Signs It Has Gone Bad

  • Soft spots
  • Sour smell
  • Surface mold

Allergy & Dietary Flags

  • Gluten-Free: Yes
  • Nuts: No
  • Nightshade: No
  • Vegan / Vegetarian: Yes

Often compared to apples and water chestnuts, jicama provides a
crisp low-carb crunch.

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