Plant atlas Short
Jicama: The Crunchy Tuber That Feeds Gut Bacteria
Jicama / Yam Bean · มันแกว · Pachyrhizus erosus
Jicama / Yam Bean — มันแกว (man-kaew) — Pachyrhizus erosus.
Jicama — มันแกว, mun-gow — is a crisp, sweet tuber. An in-vitro study found jicama inulin supported bacterial growth; it was not a human blood-glucose trial. The tuber also provides vitamin C and potassium. Fiber adds bulk to meals, can help with fullness, and can slow carbohydrate absorption as part of a mixed diet. Pailin Krob serves crunchy, butterfly pea-stained jicama gems in sweet, fragrant coconut milk over crushed ice. Tom Jued Man Kaew simmers sweet jicama chunks and dried shrimp into a clear, savory broth, eaten hot with jasmine rice. The vine grows rapidly and throws out purple flowers. How to eat jicama safely: the crisp tuber only — the seeds, pods, leaves, and vines are toxic. Follow Longevity Biome for a new Thai plant every day.
Pailin Krob — ไพลินกรอบ (pai-lin-krob)
Yam Bean Clear Soup — ต้มจืดมันแกว (tom-jued-man-gaew)
Source: Bhanja A, Paikra SK, Sutar PP, Mishra M (2023). Inulin from Pachyrhizus erosus: antioxidant & in-vitro prebiotic efficacy. J Food Sci Technol 60(2). DOI:10.1007/s13197-022-05619-6. PMC9813300
Educational content, not medical advice! Consult your doctor before changing diet or medication.
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Food and nutrients
Rich in: fiber (inulin), vitamin C, potassium
Research context
Jicama inulin feeds beneficial gut bacteria and is non-glycemic — J Food Sci Technol, 2023 (lab + animal)