Yambean (Jicama)

Nutrition per ~85 g · ¾ cup chopped

3.3 g net carbs after fiber.

Vitamins

Minerals & other

Bioactives estimated

Representative amounts for this food, not measured for this item. Real content varies widely by variety, ripeness and storage.

What drives the score weighted inputs

These are the scored components, not a sum: the published score also reflects normalisation across the catalog, so the parts above will not add to 88.

What it feeds primary sources only

Systems

Pathways

Overview

Jicama (Pachyrhizus erosus), native to Mexico, is a tuber increasingly recognized in longevity nutrition for its prebiotic properties. The vegetable contains approximately 4.9g of fiber per 100g, with inulin comprising 30-50% of its carbohydrate content. Inulin is a non-digestible polysaccharide that bypasses blood glucose elevation, instead feeding beneficial gut bacteria—a mechanism central to microbiome health, immune function, and longevity. Its low caloric density (38 kcal/100g) combined with high water and fiber content supports satiety and weight maintenance without nutrient compromise. Jicama provides modest but meaningful amounts of vitamin C (20.2mg/100g) for antioxidant support, potassium (150mg/100g) for cardiovascular regulation, and choline (13.6mg/100g) for cognitive and hepatic function. The vegetable's low sodium and negligible fat make it compatible with diverse dietary patterns. Its crisp, slightly sweet flavor and versatility support consistent long-term intake—a critical factor in dietary adherence for longevity outcomes.

Health benefits 5

Pairs with

• Pair with fat sources (olive oil, avocado) because fat-soluble vitamin absorption is enhanced and the lipid promotes slower gastric emptying, extending satiety
• Combine with fermented foods (sauerkraut, miso, yogurt) because exogenous probiotics work synergistically with jicama's inulin to expand beneficial bacterial populations
• Pair with vitamin C-rich foods (citrus, bell pepper) because jicama's modest vitamin C (20.2mg) combines with exogenous sources to maximize antioxidant load and iron bioavailability if consumed with plant proteins
• Combine with protein sources (legumes, fish) because protein slows carbohydrate absorption and jicama's fiber prevents postprandial glucose spikes in mixed meals

In the kitchen

• Select firm, unblemished tubers without soft spots; store in cool, dark, well-ventilated spaces (45-50°F ideal) for 2-3 weeks; avoid plastic wrapping to prevent moisture accumulation
• Consume raw to preserve inulin and vitamin C content; raw jicama sticks work as a low-calorie snack with hummus or almond butter for macro-balanced satiety
• If digestive sensitivity occurs with raw jicama, introduce small portions gradually (¼ cup 2-3× weekly) to allow microbiota adaptation to increased inulin intake
• Pair with meals containing resistant starch (cooled potatoes, legumes) to amplify short-chain fatty acid production and glycemic control benefits
• Peel just before consumption; exposed flesh oxidizes rapidly; cut jicama into sticks or cubes for convenient portion control and consistent intake tracking

When to eat it anytime

Jicama's low glycemic load and high satiety make it suitable for any meal or snack; inulin fermentation occurs throughout the day and benefits from consistent, distributed intake. As a snack, it supports appetite suppression between meals without disrupting circadian rhythms.

Fasting-compatible

May be consumed during extended fasting periods due to negligible caloric and glycemic impact; however, inulin's prebiotic effect is optimized when consumed with other whole foods to support microbiota diversity