Jicama (yambean) Nutrition facts
Jicama (yambean)
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Jicama, also known as yam bean, is a round, fleshy taproot vegetable or bean family plant. Its underground starchy root is one of the popular edible tuber-vegetables grown in many parts of Central American, South Asia, the Caribbean, and some Andean South American regions.
Its refreshing, crispy ice-white, fruit-flavored tuber can be eaten raw or cooked in a variety of sweet as well as savory dishes worldwide.
Scientific name: Pachyrhizus erosus.
| Nutrition Principle | Nutrition Value | Percentage of RDA |
|---|---|---|
| Principle | ||
| Energy | 38 Kcal | 2% |
| Carbohydrates | 8.82 g | 7% |
| Protein | 0.72 g | 1% |
| Total Fat | 0.19 g | <1% |
| Cholesterol | 0 mg | 0% |
| Dietary Fiber | 4.9 g | 13% |
| Vitamins | ||
| Folates | 12 μg | 3% |
| Niacin | 0.200 mg | 1.5% |
| Pantothenic acid | 0.135 mg | 3% |
| Pyridoxine | 0.042 mg | 3% |
| Riboflavin | 0.029 mg | 2% |
| Thiamin | 0.020 mg | 2% |
| Vitamin A | 21 IU | 1% |
| Vitamin C | 20.2 mg | 34% |
| Vitamin E | 0.46 mg | 3% |
| Vitamin K | 0.3 μg | <1% |
| Electrolytes | ||
| Sodium | 4 mg | <1% |
| Potassium | 150 mg | 3% |
| Minerals | ||
| Calcium | 12 mg | 1% |
| Copper | 0.048 mg | 5% |
| Iron | 0.60 mg | 7% |
| Magnesium | 12 mg | 3% |
| Manganese | 0.60 mg | 3% |
| Zinc | 0.16 mg | 1% |
| Phyto-nutrients | ||
| Carotene-ß | 13 µg | -- |
| Carotene-&alfa; | 0 µg | -- |
| Lutein-zeaxanthin | 0 µg | -- |