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Is jicama a safe starch to eat?

Answered on August 19, 2014
Created October 03, 2012 at 12:50 PM

Is jicama (yambean) a good starch to be eating on a paleo diet? It's slightly sweet, high in vitamin c and in fiber. It's excellent in salads.

61844af1187e745e09bb394cbd28cf23

(11058)

on October 03, 2012
at 03:06 PM

I love my mandoline! Do you soak it to keep it from turning pink or for some other reason?

06ca9c524c28bc3fba95d4d90f8f43c6

on October 03, 2012
at 02:32 PM

Slicing it with a mandoline and then soaking gives you a great faux taco shell or chip. Love the crunch.

61844af1187e745e09bb394cbd28cf23

(11058)

on October 03, 2012
at 02:30 PM

I certainly don't consider it to be, either. However, as someone that is very prone to overeating and binge eating, I have to micromanage every iota, at least for now. It's gotten better, but my diabetes is still not controlled without meds and some days even 50g of carbs mess me up.

7f8bc7ce5c34aae50408d31812c839b0

(2698)

on October 03, 2012
at 02:11 PM

I'm not even sure I'd consider Jicama a signficant starch. Of the 11 grams of carbs in 120grams, 2 are sugar and 6 are fiber. Not much left for starch after that.

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3 Answers

1
06ca9c524c28bc3fba95d4d90f8f43c6

on October 03, 2012
at 01:11 PM

I've used it occasionally in salads and some other things. It's not really bad for you, but there are things that can give you more benefit. If jicama is the worst thing you are eating, then you are in good shape.

Matt
PhysiqueRescue.com

0
61844af1187e745e09bb394cbd28cf23

(11058)

on October 03, 2012
at 01:45 PM

I use it on occasion to make taco shells or use it as chips for guacamole. I just love the crunch, but absolutely hate peeling and slicing it. In 120 grams (which is way more than I can eat when it's part of a meal) has 11 g of carbs, so it doesn't cause me to have a glucose spike. It can certainly be included as part of a healthy diet.

06ca9c524c28bc3fba95d4d90f8f43c6

on October 03, 2012
at 02:32 PM

Slicing it with a mandoline and then soaking gives you a great faux taco shell or chip. Love the crunch.

61844af1187e745e09bb394cbd28cf23

(11058)

on October 03, 2012
at 02:30 PM

I certainly don't consider it to be, either. However, as someone that is very prone to overeating and binge eating, I have to micromanage every iota, at least for now. It's gotten better, but my diabetes is still not controlled without meds and some days even 50g of carbs mess me up.

61844af1187e745e09bb394cbd28cf23

(11058)

on October 03, 2012
at 03:06 PM

I love my mandoline! Do you soak it to keep it from turning pink or for some other reason?

7f8bc7ce5c34aae50408d31812c839b0

(2698)

on October 03, 2012
at 02:11 PM

I'm not even sure I'd consider Jicama a signficant starch. Of the 11 grams of carbs in 120grams, 2 are sugar and 6 are fiber. Not much left for starch after that.

0
F0d897e3d602f2e3b303f21210f34bff

(190)

on October 03, 2012
at 01:21 PM

Wondering the same thing. I saw a recipe a long time a go where someone used slices of jicama to make a low carb peanut butter and jelly sandwich.

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