About Jicama
Jicama is a crisp, mildly sweet root vegetable sometimes called Mexican turnip or yam bean. Its juicy texture can make it refreshing for babies and toddlers, but raw jicama is quite firm, so it needs careful preparation for early eaters. When cooked until soft, it can be mashed or served as soft finger food. Jicama provides vitamin C, which supports immune function and helps the body absorb iron from other foods. It also contains fiber for digestive health and some potassium for fluid balance and muscle function. Because it is low in calories and naturally hydrating, it can be a nice addition to meals alongside iron-rich foods. Jicama is not a common allergen, and allergic reactions are rare. Some children may have oral itching or tingling, especially if they are prone to oral allergy syndrome. Only the peeled root should be eaten — the seeds, leaves, and skin are not edible. Raw jicama can be a choking risk for babies because it is hard and crunchy. Most babies can start jicama from 6 months old if it is cooked until very soft and served mashed or as large soft pieces. As chewing skills improve, you can offer small soft-cooked pieces, then later thin grated or very thin matchstick pieces of raw jicama for older toddlers who handle crunchy textures well. Always supervise closely and serve in age-appropriate shapes.
How to serve by age
Peel jicama and cook until very soft. Offer mashed jicama on a spoon or let baby self-feed with large soft-cooked wedges that are easy to grasp and gum.
Serve small soft-cooked pieces once your baby is developing a pincer grasp. If your baby handles texture well, you may also offer finely grated raw jicama in small amounts, but avoid firm chunks.
Offer bite-sized cooked jicama or very thin raw matchsticks only if your toddler chews well. Continue to avoid thick, hard sticks or large crunchy pieces.
Older toddlers who manage crunchy textures well can have thin raw matchsticks or cooked pieces. Supervise closely and encourage small bites while seated.
Pairs well with
Safety & allergens
Raw jicama is firm, crunchy, and slippery, which makes it a higher choking risk for babies and young toddlers. For beginners, peel and cook until very soft, then mash or serve as large soft pieces. Avoid raw chunks or thick sticks for young babies. If offering raw jicama to older toddlers, use very thin grated pieces or thin matchsticks only when chewing skills are well established.
What to watch for
Safety checklist
Storage & shelf life
Store whole jicama in a cool, dark, dry place for several weeks to a few months. Once peeled or cut, refrigerate in an airtight container and use within 3-5 days.
Freezing is not ideal because jicama loses its crisp texture. If freezing cooked jicama, store in an airtight container for up to 2 months and expect a softer texture after thawing.
Nutrition
- Provides vitamin C to support immune health and iron absorption
- Contains fiber to support healthy digestion
- Offers some potassium for fluid and muscle balance
- Naturally hydrating and low in calories
- Low in protein
- Low in fat
- Not a significant source of iron or zinc
- Raw texture can be too hard for younger babies
Key nutrients
Nutrition facts
| Calories | 38kcal |
|---|---|
| Protein | 0.7g |
| Carbs | 8.8g |
| Fat | 0.1g |
| Fiber | 4.9g |
| Sugar | 1.8g |
| Iron | 0.6mg |
| Calcium | 12.0mg |
| Potassium | 150mg |
| Vitamin C | 20mg |
| Vitamin A | 1.0µg |
| Folate | 12µg |
| Zinc | 0.16mg |
per 100 g
In season
Common questions
When can babies eat Jicama?
Is Jicama a choking hazard?
Is Jicama a common allergen?
More first foods
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