Jicama

What Is Jicama?

Imagine a root that snaps like an apple, tastes faintly sweet, and makes a bottle feel substantial without turning it sugary. Often eaten raw in salads, sprinkled with lime and chili, or sliced as a crunchy snack, Jicama is underrated as an ingredient. That’s why Little West gives it its moment to shine in our juices! Check out what Jicama provides with every 100-gram serving.

• Calories: 25 kcal
• Total Carbs: 5.7 g (Dietary Fiber: 3.2 g; Sugars: 1.2 g)
• Calcium: 7.8 mg
• Potassium: 97.5 mg
• Phosphorus: 11.7 mg
• Vitamin C: 13.1 mg

Health Benefits of Jicama

Digestive Health and Prebiotic Support

Jicama is rich in inulin, a fermentable fiber that acts as a prebiotic, selectively feeding beneficial gut bacteria. Regular intake of prebiotic fibers is associated with increased abundance of Bifidobacterium and other helpful microbes, which can improve stool regularity and reduce digestive discomfort for many people.

Because inulin ferments in the colon, it helps create an environment that supports nutrient absorption and mucosal health. For people who struggle to eat enough fiber, adding jicama is a great strategy to increase prebiotic intake.

Blood Pressure and Heart Health Support

Jicama is composed of about 85 to 90% water, making it naturally hydrating. That and its potassium content contribute to fluid and electrolyte balance, which is relevant for healthy blood pressure regulation. Higher dietary potassium intake is consistently associated with lower systolic blood pressure, especially when sodium intake is controlled.

Potassium helps the body excrete sodium and relax vascular smooth muscle, mechanisms that support healthy circulation. While jicama alone will not treat hypertension, using it in bottles as part of a potassium-rich, low-sodium option can contribute to cardiovascular risk reduction over time. It’s all in helping our overall health.

Metabolic and Glycemic Benefits

The fiber in jicama helps slow glucose absorption and increases satiety, which supports blood sugar control and weight management when included in an overall balanced diet. Increasing dietary fiber helps improve glycemic markers and can even reduce insulin demand in people with prediabetes and diabetes.

Because jicama is low in digestible sugars and high in fermentable fiber, it has a low glycemic load and can be used to replace higher sugar ingredients in bottles. For athletes and active people, jicama supplies light carbohydrates and hydration without the insulin spike that comes from concentrated fruit juices, making it useful for low-intensity recovery.

Using jicama in cold pressed blends helps create a steady, sustained energy profile that supports both daily activity and metabolic health.