Jicama is a crisp, slightly sweet root vegetable often eaten raw or lightly cooked, providing vitamin C and fiber. Its refreshing crunch makes it a popular addition to salads and snacks. It's a light, hydrating vegetable that fits well into a pregnancy diet.
Why it's good in pregnancy
Vitamin C in jicama supports immune health and helps your body absorb iron from other foods in your diet. Its fiber content supports healthy digestion, which can be especially helpful during pregnancy. As a low-calorie, hydrating vegetable, it's an easy way to add crunch and nutrients to meals and snacks.
Key nutrients
Vitamin CSupports immune function and enhances iron absorption from other foods.
FiberSupports healthy digestion and helps prevent constipation.
Serving ideas
Jicama sticks with a light dip
Jicama added to fresh salads
Jicama slaw with lime and herbs
Jicama tossed into fruit salads for crunch
Safety
Wash thoroughly before use.
Wash jicama thoroughly and peel away the tough outer skin before eating, since only the inner flesh is edible. Store whole, unpeeled jicama in a cool, dry place, and refrigerate peeled or cut pieces in an airtight container, using them within a few days. Rinse cut pieces again if they've been stored for a while before serving. Discard the skin and any surrounding fibrous layer completely, as they are not meant to be eaten.
Common questions
Is jicama safe to eat raw during pregnancy?Yes, as long as it's peeled and washed thoroughly, jicama's crisp flesh is safe to eat raw.
Can I eat the skin of jicama?No, the skin and the layer just beneath it should always be peeled away and discarded before eating.
Is jicama a good low-calorie snack during pregnancy?Yes, it's a hydrating, fiber-rich option that works well as a light snack.
Did you know?
Jicama is sometimes called the Mexican turnip, though it's actually part of the legume family.
Only the root of the jicama plant is edible; its seeds and other parts are not eaten.
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