The jicama is a crispy, sweet root that is edible. The daikon is an East Asian giant white radish. Both are rich in vitamin A and include dietary fiber, which is a kind of carbohydrate.
Therefore, distinguishing between these two plants may be challenging, so why not check out our jicama vs daikon comparison?
- Taste: Milder, sweeter
- Nutritional value: Low calorie, rich in vitamin C and inulin
- Usage: Need to remove the peel
- Taste: Slightly sweet and somewhat spicy
- Nutritional value: Low-calorie, rich in vitamin C and folate
- Useage: Peeling is not required
What Is a Jicama?
Jicama is a root vegetable native to Mexico that is popular across Latin America. It grows on the long vines near the ground and thrives in warm regions.
The seeds and leaves, however, are poisonous. Thus, only the root section can be consumed. It has starchy content and a brown peel with white flesh comparable to a turnip or potato.
The edible portion, which is located beneath the outer skin, is incredibly juicy and crisp. This plant root is also known as yam bean, Chinese turnip, or Mexican potato.
What Is a Daikon?
A daikon, also known as a “white radish,” an “oilseed radish,” a “winter radish,” or an “icicle radish,” is a type of Chinese and Japanese radish.
It’s grown worldwide as food for humans and cattle and as an ingredient used in cosmetics in the form of seed oil. It is also used as a cover crop by farmers to boost soil health and crop output.
Winter radishes, such as daikon, develop slower and are more prominent than spring radishes. Therefore, winter radishes are planted in the middle to late summertime and harvested in the fall.
The Differences: Jicama vs Daikon
The jicama has a sweet and mildly nutty flavor that resembles the flavor of a potato, an apple, a pear, and a water chestnut combined. It mixes nicely with other flavors since it is starchy and mild, especially in its raw state. Also, it readily absorbs the taste of whatever is used to prepare it.
The flavor of raw daikon is moderately spicy and sweet, and it is gentler than the spicy red radish. The degree of spiciness varies per white radish type, with some having a stronger flavor than others.
Its texture is a combination of crispy and juicy. When cooked, it takes on a sweet, mellow flavor and becomes soft, comparable to a processed turnip. The greens have a strong peppery taste that softens when cooked.
Jicamas offer several health advantages that make them an excellent cooking component.
- Low-calorie and low-carb: This root vegetable is a low-calorie food due to its high water and fat content and low sugar. It’s an attractive alternative to higher-carb veggies when paired with high-fiber ones.
- Nutrient-dense: with a wide range of minerals and vitamins, including potassium and fiber. Vitamin C, which works as an antioxidant and helps the immune system, is also abundant.
- Promotes gut health: This tuber is rich in inulin, a prebiotic.
Prebiotics are a form of fiber kept in our stomach lining to feed beneficial microorganisms called probiotics. Maintaining this equilibrium is also beneficial to general health and immunological function.
- Low-calorie: the daikon, representing a good source of magnesium, calcium, copper, and potassium, among other minerals, is a low-calorie vegetable that packs a powerful nutritional punch.
- It has high levels of folate and vitamin C: Vitamin C is necessary for various biological processes, including immune function and tissue development.
- It also functions as an antioxidant: It prevents oxidative damage to your body’s cells. Folate, a B vitamin essential in cellular development, red blood cell formation, and DNA synthesis, is abundant in daikons.
Foods high in folate are especially significant during pregnancy since this nutrient is essential for the baby’s development and growth.
Start by removing the peel with a peeler. Then, chop the flesh into cubes or strips, or shred it like cabbage. You may eat it fresh or cooked.
Daikons can be eaten raw or processed in a variety of ways. Although it is commonly peeled before eating, you can eat the peel, and peeling is not required.
Also, daikons can be finely sliced for garnish, shredded for pickling, or baked into sweet and savory meals. The greens appear in salads or soups and hot meals, while the sprouts are uncooked in Japanese salads and vegetable sashimi.
How to Store Jicamas
Jicamas will keep in the fridge for up to half a month if unpeeled. It is best to store them in an airtight plastic bag. If you don’t use the peeled jicamas within three days of removing the peel, they may go rotten. To keep the white flesh from drying out, store peeled jicamas in a sealed bag filled with water.
How to Store Daikons
Take its leaves off and separate them if they are still connected. The unpeeled root keeps in the fridge for up to two weeks if you keep it in a plastic bag.
The leaves can last 2 to 3 days in the refrigerator. Cut, raw daikons stay well in the fridge, although they have a pungent smell that other foods may absorb.
You can store cooked daikons for one month. If washed, they can stay fresh in a sealed bag for several days. Finally, pickled daikons can last up to three weeks in the refrigerator.
Do raw jicamas cause gas?
Raw jicama is a vegetable that may cause gas in some people. Jicamas are high in fiber, which can cause gas and bloating. If you are prone to gas, try cooking jicamas before eating them to reduce the amount of gas-causing fiber.
Talk to your doctor if you have any questions or concerns about eating raw jicama.
Can you eat jicamas raw?
Yes, you can eat raw jicamas. They are a great way to add some crunch to your salad or to have a convenient, healthy snack. Jicamas are a good source of dietary fiber, vitamin C, and potassium.
Is the jicama a nightshade?
No, the jicama is not a nightshade. It is a tuberous root vegetable that is related to beans.
What is the nutritional value of a raw jicama?
A one-cup serving of raw jicama provides about 25 calories, 5 grams of carbohydrates, 2 grams of fiber, and 1 gram of protein. It also provides 80 percent of the daily value for vitamin C and 10 percent of the daily value for potassium.
Jicama is a good source of antioxidants, which may help protect against disease.
What does a daikon radish look like?
The daikon radish is a white, cylindrical vegetable that is related to the turnip. It is usually grown in cold climates and is popular in Asian cuisine.
The daikon radish has a slightly sweet taste and can be eaten raw or cooked. It is a good source of vitamin C, potassium, and dietary fiber.
Is the daikon radish a starch?
No, the daikon radish is not a starch. It is a tuberous vegetable that is related to the turnip.
What can I use instead of a daikon in kimchi?
You can use other types of radishes, such as red or black radishes, in kimchi. Or you could use grated carrots or cucumbers. Just make sure to choose a vegetable that is crunchy so it will stand up to the fermentation process.