Stir-Fried Jicama with Vegetables
Stir-Fried Jicama with Vegetables is a light, savory dish featuring crisp jicama (a root vegetable) stir-fried with colorful vegetables like bell peppers, carrots, and snow peas. It's a popular home-style dish in Chinese and Southeast Asian cuisines, often seasoned with garlic, soy sauce, and a hint of vinegar for a tangy crunch.
🍽️ Nutrition at a glance
This dish is generally low in fat and protein but provides a good source of dietary fiber and vitamin C from the jicama and vegetables. A typical serving (about 1 cup) contains roughly 80-120 calories, depending on the amount of oil and sauce used.
Nutrition breakdown
| Calories | 75 kcal |
| Protein | 2 g |
| Carbs | 15 g |
| Fat | 1.5 g |
| Fiber | 4 g |
| Sugar | 6 g |
| Sodium | 300 mg |
| Potassium | 280 mg |
| Vitamin C | 25 mg |
| Vitamin A | 120 mcg RAE |
| Folate | 35 mcg |
| Manganese | 0.3 mg |
| Magnesium | 25 mg |
| Vitamin K | 15 mcg |
| Iron | 1.0 mg |
Per 1 cup (180 g) · estimated, varies by recipe
💡 What's interesting
Jicama is unique for its high water content and crisp texture, which holds up well in stir-fries, making it a refreshing alternative to denser starches. Nutritionally, it's valued for its prebiotic fiber, which supports gut health, and its ability to add volume to meals without excessive calories.
