Is jicama better raw or cooked?

Quick Answers

Jicama can be enjoyed both raw and cooked. However, raw jicama often retains more nutrients and flavor compared to cooking. Cooking does soften jicama’s texture which some people prefer. Ultimately, it comes down to personal preference on whether you enjoy the crunch of raw jicama vs the softer texture when cooked.

What is Jicama?

Jicama is a root vegetable that originated in Mexico. It has a brown, papery outer skin and crisp, juicy white flesh. Jicama has a mildly sweet, nutty flavor that is often compared to apples or raw potato.

Some key facts about jicama:

– Part of the bean family, but the roots are eaten as a vegetable
– Round or oblong in shape, usually 4-6 inches wide
– Weight ranges from 1-5 pounds
– Crisp, juicy texture like a crisp apple or raw potato
– Thin brown outer skin covers the white flesh
– Mildly sweet, nutty flavor

Jicama is low in calories and high in fiber. It contains small amounts of various vitamins and minerals like vitamin C, potassium and iron.

Eating Jicama Raw

Jicama is most often consumed raw, whether served as crudité slices with dip or diced up in fresh salads or salsas. It can also be simply cut up and eaten out of hand as a snack.

Here are some benefits of eating raw jicama:

– Retains its signature crunchy, juicy texture. This crisp texture is lost when jicama is cooked.
– Raw jicama has a very mild, subtly sweet flavor. Cooking can intensify its nutty, sweet notes.
– More nutrient dense when raw. High heat from cooking degrades some of the vitamin C content.
– Raw jicama contains inulin, a prebiotic fiber that acts as food for the good bacteria in your gut. Inulin may be altered when cooked.
– No added ingredients needed so you just get pure jicama flavor.

The crunchy and thirst-quenching properties of raw jicama make it a popular snack, especially during the summer months. It’s also common in Latin American cuisine to use raw jicama in fresh salads, salsas, and ceviches.

To eat raw, simply wash the jicama, peel off the skin, and slice, chop or dice it to your desired shape and size. Cut jicama produces some juice, so have a plate handy when prepping it.

Tips for Eating Jicama Raw

– Choose jicama roots that feel heavy for their size with unblemished skin.
– Store whole, unpeeled jicama in the refrigerator up to 2 weeks. Peel only before eating.
– Use a sharp knife and cut off only the thin brown outer skin. The white flesh should be very crisp.
– Cut into slices, sticks or cubes. Or make into ribbons or shreds for slaws.
– Pair raw jicama with dips, salsas, lime juice, chili powder, salt or tajín seasoning.
– Add raw jicama to fresh salads, slaws, salsas or fruit salads.
– Simply cut and eat raw with no seasoning for a refreshing snack.

Cooking with Jicama

While raw jicama is most common, cooking brings out jicama’s natural sweetness and softens the crunchy flesh. Cooking methods like roasting, sautéing, baking or stir-frying are all suitable for jicama.

Here are some benefits of cooking with jicama:

– Heat softens jicama’s crunchy texture, which some people prefer over raw.
– Cooking concentrates jicama’s sugars leading to a sweeter, more potent flavor.
– Roasting caramelizes the natural sugars resulting in a rich, sweet flavor.
– Adds versatility allowing jicama to be incorporated into more recipes beyond salads.
– Jicama’s starchiness gives it a potato-like quality when cooked.

Common ways jicama is prepared include oven roasting, stir-frying, sautéing and baking into fries, chips or sticks. It can be mashed like potatoes. Jicama holds up well to cooking without becoming mushy.

When swapping jicama in recipes, use similar portion sizes as you would for potatoes, carrots or other root vegetables. Cook jicama until it reaches your desired tenderness but avoid overcooking into mush.

Tips for Cooking Jicama

– Peel jicama before cooking unless making roasted whole or baked fries.
– Cut into even sized pieces for uniform cooking.
– Roast or bake at 400°F for 25-40 minutes until browned and tender.
– Boil or steam jicama for 15-20 minutes until just fork tender.
– Sauté chopped jicama in oil over medium-high heat for 5-7 minutes.
– Stir-fry jicama with spices and sauce for a quick side dish.
– Bake into fries, sticks or chips for a healthier swap for potato versions.
– Mash or puree cooked jicama in place of mashed potatoes.
– Pair cooked jicama with spices like cumin, chili powder, curry or ginger.

Nutrition Comparison of Raw vs. Cooked Jicama

Below is a table comparing the nutritional profiles of raw and cooked jicama. The values are based on a 100g serving.

Nutrient Raw Cooked
Calories 38 45
Carbs 8.8g 10.6g
Fiber 4.9g 3.7g
Protein 1.0g 0.8g
Fat 0.1g 0.1g
Vitamin C 20.2mg (34% DV) 7.5mg (13% DV)
Potassium 195mg (4% DV) 209mg (5% DV)

Key differences:

– Cooked jicama has slightly more calories and carbohydrates.
– Raw jicama has more fiber. Cooking decreases soluble fiber content.
– Vitamin C level is degraded with cooking due to heat sensitivity.
– Potassium level increases slightly when cooked.
– Minimal differences in protein and fat content.

As shown, raw jicama retains more beneficial nutrients like vitamin C and fiber. However, cooking boosts the potassium content.

Flavor Comparison of Raw vs. Cooked Jicama

In addition to nutrition, the flavor also differs between raw and cooked jicama.

Raw jicama:

– Crisp, juicy texture
– Subtly sweet, nutty flavor
– Crunchy mouthfeel
– Mild taste allows flavors to be added

Cooked jicama:

– Soft, creamy texture when roasted or sautéed
– Concentrated, intensified sweetness
– Earthy, nutty flavor
– potato-like starchiness when cooked
– complement other spices and seasonings

Roasted jicama develops more complex flavors through caramelization and browning reactions. Cooked jicama pairs well with seasonings like lime, chili powder, cumin, ginger, garlic, and cilantro.

The flesh can become mushy and waterlogged if overcooked, so cook just until tender. Raw jicama is best showcased by its signature crispness.

Cost Comparison of Raw vs. Cooked Jicama

Raw jicama costs less per serving compared to cooked since no extra ingredients are needed. The only cost is that of purchasing the raw jicama root.

Cooking jicama requires additional ingredients like oil, seasonings, and time for prep and cooking. There is some loss during the cooking process as well.

However, ingredients to cook jicama are very affordable. Seasonings like salt, pepper, chili powder or lime juice cost just pennies per serving.

Here is a simple cost breakdown:

Raw jicama
– $1 per pound fresh jicama root
– Approx. 3 cups chopped raw jicama per pound
– Equals approx. $0.33 per cup raw

Roasted jicama
– $1 per pound fresh jicama
– Oil, seasonings approx. $0.05
– Cook loss approx. 1/4 pound
– Equals approx. $0.40 per cup roasted

The exact prices will vary based on location and season, but raw jicama averages around $0.25 to $0.50 less per serving compared to cooked. However, both are very affordable options.

Availability of Raw vs. Cooked Jicama

Raw jicama is widely available year-round at most major grocery stores. It can typically be found near other fresh produce like sweet potatoes, fresh ginger, and daikon radish.

In the U.S., peak availability is during its harvest season from fall through spring. Jicama may be harder to find in smaller quantities during summer.

Cooked jicama dishes can be found at some Mexican, Latin, or Asian restaurants. But availability is less common than raw jicama.

For cooked jicama at home, raw jicama root needs to be purchased and prepared. Jicama is not often found precooked at restaurants or in prepared grocery dishes.

So for both forms, fresh jicama root needs to be purchased. Raw jicama is simplest since no preparation is required beyond peeling and cutting it before eating.

Popular Cuisine Styles Using Raw vs. Cooked Jicama

Raw jicama is an integral part of Latin American cuisine, especially in Mexico where jicama originated. It is used in fresh salads, salsas, and street food snacks.

Raw jicama is also common in Asian cuisine, included in dishes like spring rolls, papaya salad and Korean/Vietnamese noodle bowls.

In the U.S. and Europe, raw jicama is most often eaten as crudité with dip or mixed into fresh salads and slaws.

Cooked jicama is not as widespread globally but is used in:

– Mexican cuisine – roasted, mashed or cooked into soups and stews.

– Filipino cuisine – jicama is cooked into lumpia spring rolls.

– Asian stir-fries and sautés.

– American and European vegetable side dish recipes as a potato substitute.

So raw jicama usage spans many major cuisines worldwide. Cooked jicama is less common overall but still found across multiple cuisine styles.

Versatility of Raw vs. Cooked Jicama

One advantage of raw jicama is that it is fast and easy to prepare requiring no cooking. It can be simply cut up and enjoyed on its own.

Raw jicama is versatile enough to be eaten on its own, paired with dips or dressings, or incorporated into a wide variety of dishes:

– Snacks, crudité, salad, salsas, slaws, ceviche
– Added to tacos, sandwiches, bowls
– Mixed into fruit salads
– Toppings for pizza, nachos, tostadas

Cooking unlocks additional ways to enjoy jicama at the expense of extra prep time:

– Oven fries, baked chips, roasted sticks
– Mashed as a potato substitute
– Sautéed, stir-fried, grilled, boiled, steamed
– Soups, stews, casseroles
– Incorporated into omelets, pancakes, etc.

So raw jicama offers quick, easy preparation while cooked jicama expands the possibilities for more complex recipes.

Preparation Time for Raw vs. Cooked Jicama

Preparing raw jicama is fast – it can be eaten within 5-10 minutes of purchasing. Simply wash, peel, and slice/dice jicama to desired shape and enjoy.

Cooking jicama requires more time:

– Washing, peeling, chopping: 5-10 minutes
– Roasting: 30-60 minutes
– Stir-frying or sautéing: 10-15 minutes
– Steaming or boiling: 15-20 minutes
– Baking fries or chips: 30-60 minutes

Additional time is needed for making any sauces, spices, toppings or other recipe components when cooking jicama.

The minimal prep makes raw jicama a great convenience food. But cooked jicama may be preferred when wanting a hot food, or to change up the jicama’s texture in a recipe.

Ease of Use and Storage for Raw vs. Cooked Jicama

Raw jicama has a huge advantage in storage. Whole, unpeeled jicama can last 2-3 weeks when kept cool and dry in the refrigerator.

Once peeled and cut, raw jicama should be eaten within a few days. But it still stores reasonably well compared to many other fresh produce items.

Cooked jicama has a much shorter shelf life and can’t be made ahead in bulk. Leftovers should be eaten within 3-5 days. Reheating cooked jicama affects the texture.

Prepared raw jicama can be tossed into recipes or enjoyed on its own. No cooking skills needed.

Cooking jicama requires kitchen skills to properly roast, sauté, bake or incorporate into dishes. Improperly cooked jicama can end up mushy.

So raw jicama wins for easy snacking direct from the fridge. Cooked jicama requires more work but gives greater recipe versatility.

Nutritional Value of Raw vs. Cooked Jicama

Raw and cooked jicama are both low-calorie, high fiber options that fit well into a healthy diet. A 100g serving (about 1 cup) contains:

– 38 calories
– 8.8g carbohydrates
– 4.9g fiber
– 20% DV vitamin C

– 45 calories
– 10.6g carbohydrates
– 3.7g fiber
– 13% DV vitamin C

Both forms provide vitamin C, an antioxidant that supports immunity and nutrient absorption.

Raw retains more vitamin C, since heat from cooking degrades it over time. Raw also has more fiber thanks to its crispy texture versus softer cooked jicama.

However, cooking boosts the natural sugars giving cooked jicama more sweetness and carbohydrates.

Both raw and cooked jicama have a low glycemic index, meaning they are unlikely to spike blood sugar. The fiber helps moderate absorption of sugars.

So raw or cooked, jicama is packed with nutrition and makes a healthy addition to your diet. Raw just edges out cooked for nutrition thanks to the higher vitamin C and fiber content.


In summary, both raw and cooked jicama offer benefits but raw tends to be nutritionally superior and requires less prep work.

Raw jicama is crunchy, refreshing, packed with fiber and vitamin C, and ready to eat within minutes. It shines in Latin cuisine and pairs well with bold flavors.

Cooking jicama intensifies the sweetness, alters the starchy texture, and allows it to be incorporated into more recipes. But some nutrients are lost in the cooking process.

It ultimately comes down to your taste and texture preference as well as how much time you have. Raw jicama makes an easy healthy snack, while cooked jicama can be a versatile side dish or potato substitute. Both are delicious options!

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