Jicama vs Daikon Radish

When exploring the array of root vegetables available at your local market, you are likely to encounter jicama and daikon radish, two staples that boast unique flavors and textures.

Jicama, a root vegetable native to Mexico, often likened to a turnip in appearance, stands out for its crispness and subtly sweet taste.

It’s commonly consumed raw in salads but can also be cooked to make dishes like chips, owing to its starchy composition.

A jicama and daikon radish sit side by side, showcasing their unique shapes and textures. The jicama is round and bulbous, while the daikon radish is long and slender, creating an interesting visual contrast

On the other hand, daikon radish, an East Asian white radish, offers a distinct peppery flavor that is milder compared to its smaller red counterparts.

Growing up to two feet in length and one foot in width, daikon is versatile in the kitchen. It’s often grated into stir-fries, pickled for traditional Asian dishes, or used as a crunchy addition to salads.

Both these root vegetables are not only a source of culinary delight but also come packed with nutrients such as vitamin A and dietary fiber, making them beneficial for your health.

Overview of Jicama and Daikon Radish

In this section, you’ll discover the unique origins, distinct physical characteristics, and the rich nutritional profiles of jicama and daikon radish.

Origins and Cultural Significance

Jicama, originating from Mexico and Central America, holds importance in Latin American cuisine.

Daikon radish, also known as Japanese or white radish, has its roots in East Asia, predominantly China and Japan, featuring prominently in Asian dishes.

Physical Characteristics

  • Jicama: Round and beige-colored, its skin is fibrous and its flesh is crunchy with a texture akin to water chestnuts.
  • Daikon Radish: Larger than common radishes, it has a long, white, and smooth exterior with a crisp, juicy white flesh.

Nutritional Profile

Jicama and daikon radish are low in calories and rich in nutrients. Here is a comparison:

NutrientJicamaDaikon Radish
Vitamin CHighHigh

Both vegetables are excellent sources of vitamin C and dietary fiber which contribute to your overall health.

Daikon provides a good amount of potassium and calcium, while jicama is noted for its antioxidants which combat cellular damage.

Culinary Uses

A chef slices jicama and daikon radish for a salad, showcasing their different textures and colors

In your culinary adventures, you’ll find that jicama and daikon radish have their own unique applications in various dishes, enhancing flavors and textures with their distinct characteristics.

Common Dishes and Preparations

Jicama primarily stars in:

  • Salads: Its crisp and refreshing bite pairs well with carrots and other vegetables.
  • Slaw: As an alternative to cabbage, jicama offers a sweet flavor and crunchy texture.
  • Tacos: Adds a fresh crunch when used as a garnish.

Daikon Radish is commonly used in:

  • Asian Cuisine:
    • Sushi and Sashimi: Thinly sliced as a sharp, mild complement.
    • Kimchi: Often in place of, or alongside, traditional cabbage.
    • Tempura: Sliced and battered for a crisp and flavorful bite.
  • Soups and Stews: Its ability to absorb flavors makes it ideal for East Asian broths.
  • Stir-Fries: Daikon adds a mild flavor and keeps a semi-firm texture.

Substitutes and Alternatives

Jicama can substitute:

  • Turnip or Potatoes: Especially in raw preparations like salads for a milder, less starchy option.
  • Yam Bean: As they are essentially the same, jicama is the yam bean.

Daikon Radish can fill in for:

  • Carrots: Offering a less sweet and more peppery profile.
  • Turnips: With a similar shape and texture, especially in soups and stir-fries.
  • Potatoes: In Asian cooking, as a less starchy but still satisfying root vegetable.

Comparison of Taste and Texture

Exploring jicama and daikon radish, you’ll discover notable differences in their flavor profiles and textural characteristics, each offering a unique sensory experience.

Flavor Profiles


  • Taste: You’ll find jicama to be mildly sweet with a refreshing touch.
  • Flavors: A nuanced blend that is subtler than many root vegetables, adding a distinctive sweetness to your palate without overwhelming other flavors in a dish.

Daikon Radish:

  • Taste: Daikon offers a mild flavor, with less sweetness compared to jicama.
  • Flavors: Subtle spicy notes can come through, especially when compared to other radishes, but it’s largely milder and less pungent, which allows it to blend well in various recipes.

Crunchiness and Mouthfeel


  • Texture: Your first bite will reveal a juicy texture, giving it a satisfying crunch that is slightly less firm than a raw apple.
  • Mouthfeel: Jicama’s flesh is crisp, and it maintains its texture even when cooked lightly.

Daikon Radish:

  • Texture: In comparison, daikon has a more pronounced crunch, similar to that of a carrot but with more moisture content.
  • Mouthfeel: The texture is dense and slightly fibrous, creating a pleasant chewiness when you eat it raw or pickled.

Health and Nutrition Benefits

When considering the health and nutrition benefits of jicama and daikon radish, you’ll find that both root vegetables are packed with essential vitamins and minerals that contribute to your overall well-being. They’re both low in calories, while providing significant dietary fiber, which can aid your digestive health.

Dietary Fiber and Digestive Health

Jicama is an excellent source of dietary fiber, offering about 6.4 grams per cup. This high fiber content helps maintain a healthy digestive system by promoting regular bowel movements and may prevent constipation.

Daikon radish, while lower in fiber than jicama with only 2 grams per cup, still contributes to digestive health.

Fiber adds bulk to the stool and supports gut health by acting as fuel for beneficial gut bacteria.

Vitamin and Mineral Content

Jicama stands out for its high vitamin C content, providing you with a substantial portion of your daily needs in just one serving. This vitamin is crucial for your immune system and supports healthy skin.

On the other hand, daikon radish supplies a good array of vitamins and minerals as well.

It contains vitamin C, potassium, and, to a lesser degree, calcium. Potassium is essential for maintaining healthy heart function and muscle contractions.

Caloric and Protein Comparisons

When it comes to calories and protein content, both vegetables are considered low-calorie options with minimal protein.

A 12-ounce (338 grams) daikon radish contains only:

  • Calories: 61
  • Protein: 2 grams

In comparison, a similar serving of jicama provides slightly more calories but still remains a low-calorie choice:

  • Calories: 46
  • Protein: 1 gram

Preparation and Cooking Tips

Before you start working with jicama or daikon radish, it’s essential to understand the proper methods for cleaning, storage, and the various cooking techniques that bring out their best qualities. These steps can enhance the flavor and longevity of these versatile root vegetables.

A chef slices jicama and daikon radish into thin strips, then seasons them with salt and lime juice before arranging them on a serving platter

Cleaning and Storage

To ensure freshness and longevity, both jicama and daikon radish should be thoroughly washed under running water to remove any dirt and debris.

For jicama, peel off the outer layer of the skin using a vegetable peeler. Daikon radish may also be peeled if desired, although the skin is edible.


  • Jicama: Keep it in a cool, dark place for up to two weeks. For longer storage, wrap it in plastic and refrigerate.
  • Daikon: Store in the crisper drawer of your refrigerator.

Cooking Techniques

Jicama and daikon radish can be prepared in several different ways, making them incredibly versatile additions to your cooking repertoire.

  • Raw: Both can be sliced or julienned to add a crunchy, refreshing element to salads or as a healthy snack.
  • Pickled: They absorb flavors well, making them excellent for pickling or adding to dishes like kimchi.
  • Roasted: To roast daikon, chop it into rounds or cubes, toss with oil and a sprinkle of salt, and cook in a 375°F oven. Flip every 10 minutes until browned and tender yet still crunchy.
  • Sautéed: For jicama, cube and sauté in a pan with oil until golden brown, seasoning with salt and pepper to taste.
  • Cooking for Other Dishes: Both can be integrated into stir-fries, sandwiches, and other hearty meals where they contribute texture and flavor.

Selection and Storage

A hand reaches for jicama and daikon radish in a grocery store produce section, placing them in separate storage bags

When selecting jicama and daikon radishes, it’s essential to choose fresh, firm roots and store them properly to maintain their crispness and nutritional benefits. Here’s how to ensure your root vegetables stay at their best from supermarket to table.

Choosing Fresh Produce

Jicama: Look for firm, dry skins and avoid any with blemishes or soft spots. Jicama should feel heavy for its size, indicating juiciness and freshness. The skin may bear a resemblance to that of water chestnuts, but it should be peeled before consumption.

Daikon Radish: Seek out daikon with smooth, taut skin. They can grow up to 20 inches long and weigh up to 4 pounds. Larger daikon generally have a stronger flavor, sometimes compared to a peppery cabbage. Avoid daikon that feels soft or has any green shoots, as these are signs of age.

Optimal Storage Conditions


  • Temperature: Store at a cool room temperature or in the crisper drawer of your refrigerator.
  • Humidity: Keep it dry to prevent mold or soft spots.
  • Duration: Jicama can be stored for several weeks when conditions are optimal.

Daikon Radish:

  • Temperature: Best kept in the refrigerator to maintain crispness.
  • Humidity: Use a perforated plastic bag to allow some air flow and minimize excess moisture.
  • Duration: It can last for a week or more, but check periodically for softness as an indication of spoilage.

Diverse Recipes and Ideas

A table displays jicama and daikon radish with various ingredients and utensils around. Recipe books and food magazines are scattered on the table

Exploring jicama and daikon radish in your cooking reveals a wealth of versatile recipes. These crisp, nutritious root vegetables can transform ordinary dishes into something extraordinary.

Innovative Salad Combinations


  • Tropical Jicama Salad: Combine thin strips of jicama with mango, pineapple, and a zesty lime dressing.
  • Jicama Slaw: Shred jicama and mix with red cabbage, carrots, and a creamy dressing for a crunchy side.

Daikon Radish:

  • Asian Daikon Salad: Grate daikon and toss with sesame oil, rice vinegar, and a touch of sugar for an Asian-inspired side.
  • Daikon & Carrot Salad: Mix julienne daikon and carrots with a vinaigrette, a perfect accompaniment for grilled meats.

Creative Cooking Applications


  • Tacos & Wraps: Thinly slice jicama into rounds as a low-carb substitute for taco shells or tortillas.
  • Baked Jicama Fries: Cut jicama into sticks, season, and bake until crispy for a healthier alternative to traditional fries.

Daikon Radish:

  • Roasted Daikon: Roast chunks of daikon until caramelized, a great substitute for potatoes or turnips.
  • Daikon Soups & Stews: Chunk or slice daikon and add to your favorite soups and stews as it absorbs flavors beautifully.

Frequently Asked Questions

A jicama and daikon radish sit side by side, with a question mark hovering above them. The jicama is round and beige, while the daikon radish is long and white

In this section, you’ll find concise information addressing common queries regarding jicama and daikon radish, ranging from taste differences to their health benefits and culinary uses.

What are the differences in taste between jicama and daikon radish?

Jicama has a crisp texture and a mildly sweet flavor, reminiscent of apples or raw pears, while daikon radish offers a sharper tang and can sometimes have a slightly bitter edge.

How do the nutritional profiles of jicama and daikon radish compare?

Nutritionally, both vegetables are low in calories and high in vitamin C and fiber. Daikon radish provides a good amount of potassium and calcium, whereas jicama is a source of antioxidants.

What are some ideal substitutes for daikon radish in recipes?

For a similar crunch and bite in recipes, Korean radish or turnips can be used as substitutes for daikon radish. Each alternative brings a distinct flavor profile to the dish.

Can jicama and daikon radish be used interchangeably in dishes?

While both have crispy textures, their flavors are distinct. You can substitute jicama for daikon radish in some recipes, particularly those that benefit from a subtle sweetness.

What are the health benefits of incorporating daikon radish into one’s diet?

Daikon radish is beneficial for its vitamin C content, which supports the immune system, and compounds like diastase, which aid in digestion.

What are some common ways to prepare and consume jicama and daikon radish?

Jicama is often eaten raw, added to salads, or used as a dipper for salsas and guacamoles.

Daikon radish can be pickled, used in stir-fries, or served in soups and stews.

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Cassie brings decades of experience to the Kitchen Community. She is a noted chef and avid gardener. Her new book "Healthy Eating Through the Garden" will be released shortly. When not writing or speaking about food and gardens Cassie can be found puttering around farmer's markets and greenhouses looking for the next great idea.
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