Stir-fried Jicama
Stir-fried Jicama is a crisp, refreshing dish popular in Chinese and Southeast Asian cuisines, featuring thinly sliced or julienned jicama (a root vegetable also known as yam bean) quickly cooked in a hot wok. It's typically seasoned with garlic, soy sauce, and sometimes vinegar or chili, often with additions like bell peppers, carrots, or lean meat for extra flavor and texture.
🍽️ Nutrition at a glance
This dish is relatively low in calories and fat, making it a light, high-fiber option; a typical serving provides around 80-120 calories, with jicama itself being a good source of vitamin C, potassium, and prebiotic fiber.
Nutrition breakdown
| Calories | 46 kcal |
| Protein | 1 g |
| Carbs | 11 g |
| Fat | 0.2 g |
| Fiber | 6.5 g |
| Sugar | 2 g |
| Sodium | 200 mg |
| Potassium | 180 mg |
| Vitamin C | 20 mg |
| Manganese | 0.15 mg |
| Iron | 0.6 mg |
| Magnesium | 15 mg |
| Phosphorus | 30 mg |
| Calcium | 15 mg |
| Vitamin B6 | 0.1 mg |
Per 1 cup (130 g) · estimated, varies by recipe
💡 What's interesting
Jicama is unique for its naturally sweet, apple-like flavor and crunchy texture even after cooking, and it's valued in many cultures for its digestive benefits due to its high inulin content, a type of soluble fiber that supports gut health.
