Jicama Overview
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
- Best Substitutes: Daikon radish, cucumber
- Diabetic-Friendly? Yes (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)
How Jicama Compares to Higher-Carb Ingredients
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
How to Substitute Jicama
Low-Carb Swaps by Use
- Crunch: Daikon radish
- Wraps: Lettuce leaves
- Snacking: Cucumber sticks
Tips for Successful Swaps
- Peel thick skin completely
- Use raw for best texture
- Season with citrus or chili
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
Carb / Keto & Dietary Notes
- Carb Impact: Low to moderate
- Keto Use: Limited portions
- Diabetic Notes: Generally safe
This information is for educational purposes only and not medical advice.
Allergy & Dietary Flags
- Gluten-Free: Yes
- Nuts: No
- Nightshade: No
- Vegan / Vegetarian: Yes
Carb & Dietary Tags
- Low-Carb: Yes
- High-Carb: No
- Keto-Friendly: Sometimes
- Diabetic-Friendly: Yes
- Low GI: Yes
Related Ingredients
Often compared to apples and water chestnuts, jicama provides a crisp low-carb crunch.