Jicama is moderately keto-friendly. With ~3.9g net carbs per 100g, it can fit into most keto meal plans in reasonable portions. Its crispy texture and mild sweetness make it a great low-carb stand-in for water chestnuts, apples, or potatoes.
YOUR PORTION
Scale the published reference values to your portion.
Per 100 g (as listed by source). USDA FoodData Central.
total carbohydrate - fiber. Each published value is multiplied by your portion divided by the reference amount. No extra fiber, sugar alcohol or allulose deductions are applied here.
Grams and milliliters are not interchangeable. Household measures require a food-specific conversion; check your scale or product label.
3.9gnet carbs in your portion
Jicama is moderately keto-friendly. With ~3.9g net carbs per 100g, it can fit into most keto meal plans in reasonable portions. Its crispy texture and mild sweetness make it a great low-carb stand-in for water chestnuts, apples, or potatoes.
Per 100 g (as listed by source)
Source: USDA FoodData Central reference record
Source fit: generic reference; variety, brand, or preparation may differ
Net-carb calculation: total carbohydrate - fiber
This USDA record is used as a generic nutrition reference; variety, brand, or preparation may differ.
Nutrition record reviewed 2026-07-09. Maintained by KetoLens Team.
Peel and cut into sticks. Serve with guacamole, ranch, or cream cheese dips for a crisp, refreshing snack.
Cut into fries, toss with avocado oil, salt, and paprika. Bake at 425°F (220°C) for 25–30 minutes, flipping halfway.
Julienne jicama and toss with lime juice, cilantro, chili powder, and olive oil for a bright side or taco topping.
Matchstick and add during the last 3–4 minutes of cooking for water-chestnut-like crunch.
Shred, squeeze out moisture, and pan-fry in butter or coconut oil until crispy; season to taste.
Dice or julienne for salads to add refreshing crunch and bulk with few carbs.