Jicama: A low potassium food for kidney diets

J is for…Jicama
Kidney diets are challenging but not impossible to follow while still enjoying great tasting foods.  One way to add enjoyment is to try new foods previously not included in routine food choices. Have you ever tried jicama?

Jicama is the tuberous root of a native Mexican vine also known as Mexican or Chinese Turnip, Mexican Potato or yam bean root. The brown skin and must be removed before eating it. Jicama has a crisp texture similar to a fresh pear, apple or water chestnuts. It has a slightly sweet taste, sometimes described as a cross between an apple and potato. It’s often eaten raw with lemon or lime juice and a sprinkle of chili powder or included on a vegetable tray with dip. Jicama is also great when added to salads, soups or stir-fry dishes. In addition to eating it raw, jicama  can be steamed, baked, or boiled.

Nutrients
Jicama is a great choice for renal patients following a kidney diet because it is low in sodium, potassium and phosphorus. It’s also a good source of dietary fiber. For people with diabetes, jicama is low in carbohydrates and calories.

1/2 cup Jicama

*********Calories   Protein   Carbohydrate    Fiber      Potassium     Phosphorus    Sodium
raw         23            0.4 g             5 g           2.9 g          90 mg            11mg            2 mg
cooked   19            0.3 g             4 g           2.5 g          68 mg             8 mg            2 mg

Look for jicama during your next grocery store trip and try it as a new kidney-friendly addition to your kidney diet.