Yambean (jicama), raw

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ProximatesAmount in 100g
Water90.07 g
Energy38 kcal
Energy159 kJ
Protein0.72 g
Total lipid (fat)0.09 g
Ash0.3 g
Carbohydrate, by difference8.82 g
Fiber, total dietary4.9 g
Sugars, total1.8 g
LipidsAmount in 100g
Fatty acids, total saturated0.021 g
16:00.018 g
18:00.002 g
Fatty acids, total monounsaturated0.005 g
18:1 undifferentiated0.005 g
Fatty acids, total polyunsaturated0.043 g
18:2 undifferentiated0.029 g
18:3 undifferentiated0.014 g
Scientific Name
Pachyrhizus spp.
Carbohydrate Factor
4.03
Fat Factor
8.37
Protein Factor
2.78
Nitrogen to Protein Conversion Factor
6.25
MineralsAmount in 100g
Calcium, Ca12 mg
Iron, Fe0.6 mg
Magnesium, Mg12 mg
Phosphorus, P18 mg
Potassium, K150 mg
Sodium, Na4 mg
Zinc, Zn0.16 mg
Copper, Cu0.048 mg
Manganese, Mn0.06 mg
Amino AcidsAmount in 100g
Threonine0.018 g
Isoleucine0.016 g
Leucine0.025 g
Lysine0.026 g
Methionine0.007 g
Cystine0.006 g
Phenylalanine0.017 g
Tyrosine0.012 g
Valine0.022 g
Arginine0.037 g
Histidine0.019 g
Alanine0.02 g
Aspartic acid0.2 g
Glutamic acid0.043 g
Glycine0.016 g
Proline0.025 g
VitaminsAmount in 100g
Selenium, Se0.7 µg
Vitamin C, total ascorbic acid20.2 mg
Thiamin0.02 mg
Riboflavin0.029 mg
Niacin0.2 mg
Pantothenic acid0.135 mg
Vitamin B-60.042 mg
Folate, total12 µg
Folate, food12 µg
Folate, DFE12 µg
Choline, total13.6 mg
Vitamin A, RAE1 µg
Carotene, beta13 µg
Vitamin A, IU21 IU
Vitamin E (alpha-tocopherol)0.46 mg
Vitamin K (phylloquinone)0.3 µg
LanguaL Codes
  • VEGETABLE OR VEGETABLE PRODUCT (US CFR)
  • 1100 VEGETABLES AND VEGETABLE PRODUCTS (USDA SR)
  • JICAMA
  • ROOT, TUBER OR BULB, WITHOUT PEEL
  • WHOLE, NATURAL SHAPE
  • NOT HEAT-TREATED
  • COOKING METHOD NOT APPLICABLE
  • NO TREATMENT APPLIED
  • PRESERVATION METHOD NOT KNOWN
  • NO PACKING MEDIUM USED
  • CONTAINER OR WRAPPING NOT KNOWN
  • FOOD CONTACT SURFACE NOT KNOWN
  • HUMAN FOOD, NO AGE SPECIFICATION