Nutrition Raw jícama is 90% water, 9% carbohydrates, 1% protein, and contains negligible fat (table). In a reference amount, it supplies 38 calories and is a rich source of vitamin C, with no other micronutrients in significant content (table). Storage Jícama should be stored dry, between 12.5 and 15 °C (55 and 59 °F). The jicama root will stay fresh for up to 4 months within this temperature range. Whole jicama can also be stored in a refrigerator to keep it free from moisture for up to 3 weeks. Storing at colder temperatures can discolor, damage the root, and degrade its texture. The root will keep fresh for one week after being sliced and should be wrapped & refrigerated for storage in this state. References Phaseoleae Crops originating from the Americas Root vegetables Tropical agriculture Crops originating from Mexico Hawaiian cuisine Mexican cuisine