Meal Pattern Minute: Jicama

You may have spotted jicama, also known as yam bean, at your local grocery store or from your produce supplier and paused to wonder what it is and more importantly, if it credits in the Child and Adult Care Food Program. It’s not a common vegetable on most menus and you might question if it credits in the CACFP. So, before you slice it up for a snack or toss it into a salad as part of lunch, let’s find out whether jicama is a creditable vegetable component in the Child and Adult Care Food Program. 

Get the answer by checking out this Meal Pattern Minute as Isabel Ramos-Lebron, MS, RDN, LD, provides details on jicama in the CACFP. Then, keep reading below for more details, references, and tips on how to serve it confidently in your program. 

ANSWER:

The answer is yes! Jicama credits as a vegetable in the CACFP.  Jicama is a root vegetable that provides a crunch when served raw or cooked.  You can slice jicama into veggie sticks, add some lime juice and some chili powder as part of a delicious snack. Or you can lightly cook it into a stir fry or soup to add some texture. 

Refer to the USDA Food Buying Guide Vegetable Yield Table to learn how much to prepare and serve this vegetable. Whether jicama is served raw or cooked, ¼ cup of prepared jicama credits as ¼ cup vegetables in the CACFP.  

When adding jicama to your menu, pair it with watermelon, mango and apples as a fresh salad, as part of a slaw with other vegetables, grilled chicken in a wrap, and with dips like hummus. Add more flavor by seasoning jicama with lime juice and chili powder. 

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