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Jicama
Pachyrhizus erosus
Low FODMAP
Contains Prebiotics
Safe Raw
Fresh jicama root vegetable

FODMAP/SIBO Rating

Safe

Serving Size Consideration: One cup of raw, sliced jicama

Safe Serving Size: Up to 2 cups of raw, sliced jicama

Active Compounds: Inulin, oligofructose, and dietary fiber

Fermentation Level:
Low

Digestive Impact

Why it's problematic: Generally well-tolerated in recommended serving sizes

Specific symptoms: May cause mild bloating in sensitive individuals if consumed in large quantities

Typical reaction time frame: 2-4 hours after consumption

Individual variation: Tolerance varies based on individual sensitivity to polyols

Safe Alternatives

water chestnuts

Water chestnuts

cucumber

Cucumber

radishes

Radishes

Substitution ratio: 1:1 replacement in recipes

Processing Effects

Safe to eat raw, maintains low FODMAP content

Cooking doesn't significantly affect FODMAP content

Drying concentrates FODMAPs, portion control needed

Stacking Considerations

Avoid combining with:

  • jerusalem artichokes
  • asparagus
  • artichokes

Safe complementary foods: Pairs well with cucumber, carrots, and citrus fruits

Reintroduction Guidelines
  1. Start with 1/4 cup (30g) raw jicama
  2. Wait 24 hours to assess tolerance
  3. If well-tolerated, increase to 1/2 cup (60g)
  4. Build up to full serving size of 1 cup (120g)

Signs of success: No digestive discomfort within 24 hours of consumption

Hidden Sources

Common products containing garlic:

  • Pre-made salad mixes
  • Mexican slaw
  • Asian-style salads
  • Low-carb vegetable snacks

Alternative names: Mexican turnip, Mexican potato, Chinese turnip, yam bean

Individual Variables

Factors affecting tolerance:

  • Overall polyol sensitivity
  • Portion size consumed
  • Individual gut bacteria composition
  • Current stress levels

Tip: Start with small portions and increase gradually while monitoring symptoms