Jicama Vs Daikon: Are They The Same Or Different?

jicama vs daikon

Jicama is a crispy, sweet root that is edible. Daikon is an East Asian giant white radish. Both are rich in vitamin A and include dietary fiber, which is a kind of carbohydrate. 

Therefore, distinguishing between these two plants may be challenging, so why not check out our jicama vs daikon comparison?

Quick Facts


  • Taste: Milder, sweeter 
  • Nutritional value: Low calorie, rich in vitamin C and inulin
  • Ways of use: Need to remove the peel


  • Taste: Slightly sweet and somewhat spicy
  • Nutritional value: Low-calorie, rich in vitamin C and folate
  • Ways of use: Peeling is not required

What Is Jicama?

Jicama is a root vegetable native to Mexico that is popular across Latin America. It grows on the long vines near the ground and thrives in warm regions.  

The seeds and leaves, however, are poisonous. Thus only the root section can be consumed. It has starchy content and brown peel, white flesh comparable to a turnip or potato. 

The edible portion, which is located beneath the outer skin, is incredibly juicy and crisp. This plant root is also known as yam bean, Chinese turnip, or Mexican potato.

What Is Daikon?

Daikon, also known as white, oilseed, winter, and icicle radish, is a Chinese and Japanese radish type. 

It’s grown worldwide as a human and cattle food; moreover, for its seed oil, which is commonly used in cosmetics. It is also used as a cover crop by farmers to boost soil health and crop output. 

Winter radishes, such as daikon, develop slower and are more prominent than spring radishes. Therefore, winter radishes are planted in the middle to late summertime and collected in the fall.

Differences Between Jicama Vs Daikon


Jicama has a mild, sweet, and mildly nutty flavor, which resembles the flavor of a potato, an apple, a pear, and a water chestnut combined. It mixes nicely with other tastes since it is starchy and mild, especially in its raw state. Also, it readily absorbs the taste of whatever is used to prepare it. 

The flavor of raw daikon is moderately spicy and sweet, and it is gentler than spicy red radish. The degree of spiciness varies per white radish type, with some having a stronger flavor than others. 

Its content is a combination of crispy and juicy. When cooked, it takes on a sweet, mellow flavor and becomes soft, comparable to a processed turnip. The greens have a strong peppery taste that softens when finished cooking.

Nutritional value

Jicama offers several health advantages that make it an excellent cooking component.

  • Low-calorie and low-carb: This root vegetable is a low-calorie food due to its high water and fat content and low sugar. It’s an attractive option to higher-carb veggies when paired with high-fiber ones. 
  • Nutrient-dense: with a wide range of minerals and vitamins, including potassium and fiber. Vitamin C, which works as an antioxidant and helps the immune system, is also abundant. 
  • Promotes gut health: This tuber is rich in inulin, a prebiotic.

Prebiotics are a form of fiber kept in our stomach lining to feed beneficial microorganisms called probiotics. Maintaining this equilibrium is also beneficial to general health and immunological function.

  • Low-calorie: Daikon, representing a good source of magnesium, calcium, copper, and potassium, among other minerals, is a low-calorie vegetable that packs a powerful nutritional punch. 
  • It has the highest folate and vitamin C levels: Vitamin C is necessary for various biological processes, including immune function and tissue development. 
  • It also functions as an antioxidant: Preventing oxidative damage to your body’s cells. Folate, a B vitamin essential in cellular development, red blood cell formation, and DNA synthesis, is abundant in daikon.

Foods high in folate are especially significant during pregnancy since this nutrient is essential for the baby’s development and growth.

Ways of use

Start by removing the peel, for which process a peeler is responsible. You can even peel it off manually if your peeler is firm enough. Then, chop the flesh into cubes or strips once peeled, or shred it like cabbage. You may eat it fresh or cooked.

Daikon can be eaten raw or processed in a variety of ways. Although it is commonly peeled before eating, you can eat the peel, and peeling is not required. 

Also, daikon can be finely sliced for garnish, shredded for pickling, or baked into sweet and savory meals. The greens appear in salads or soups and hot meals, while the sprouts are uncooked in Japanese salads and vegetable sashimi.

How To Store Jicama?

It will keep in the fridge for up to half a month in its peel. Moreover, It is best to store it in an airtight plastic bag. If you don’t utilize the peel within three days of removing it, it may go rotten. To keep the white flesh from drying out, store it in a sealed bag and fill it with water.

How To Store Daikon?

Take its leaves off and keep them separately if they are still connected. The unshaven root keeps in the fridge for up to two weeks if you keep it in a plastic bag. 

The leaves can last 2 to 3 days in the refrigerator. Cut, raw daikon stays well in the fridge, although it has a pungent smell that other components may absorb. 

You can store cooked daikon for one month. If washed, it can stay fresh in a sealed bag for several days. Finally, pickled daikon can last up to three weeks in the refrigerator.

Mariana Rouco

Mariana Rouco is the editor-in-chief of Elpasony.com. She loves traveling and writing about foods and cooking in general. She has a degree from the New England Culinary Institute and enjoys Mexican, Italian, and Chinese cuisines the most.

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