Oxalate <25 mg/serving
Oxalate 25-99 mg/serving
Oxalate ≥100 mg/serving
📊 Nutrition at a Glance
How the form changes the number: preparation is the real variable across this family. Boiling leaches a meaningful share of soluble oxalate into the cooking water — commonly 30-50% for plant foods — while raw and dry-heat forms keep essentially all of it, so the same base food can land in different brackets depending on how it is cooked. This page tracks Jicama (Peeled) at 13 mg per serving, at the high end of the family. Related forms in this family: Jicama (Raw) (1 mg).
📏 Oxalate by Serving Size
| Serving | Weight | Oxalate | Verdict |
|---|---|---|---|
| 1 cup, sliced | 120 g | 13 mg | Low Oxalate |
| 2 x 1 cup, sliced | 240 g | 26 mg | Moderate Oxalate |
| ½ x 1 cup, sliced | 60 g | 6.5 mg | Low Oxalate |
🏷️ Tags
🟢 See all Seafood rated Safe for kidney stones →
🔗 Related Foods
🟢 Safe alternatives (recommended)
❓ Frequently Asked Questions
Should I avoid Jicama if I have kidney stones?
Safe pick. 13 mg oxalate per 1 cup, sliced means Jicama is comfortably in the green zone. Harvard's 2024 lab data says so. No need to track this one obsessively.
How much oxalate is in Jicama?
13 mg — that's the oxalate in a standard 1 cup, sliced of Jicama. For the 100g comparison freaks: 11 mg. Source is Harvard's 2024 food analysis project.
Is Jicama low or high oxalate?
It's low. 13 mg per 1 cup, sliced is well under the 25 mg danger line. Jicama is not the food you need to worry about.
What can I eat instead of Jicama?
Don't give up the whole category — just pick a safer member of it. The green foods in the related section all work as substitutes for Jicama with a fraction of the oxalate.
How much sodium does Jicama have?
4 mg sodium per 100g in Jicama. Well under the 460 mg threshold. One less thing on your kidney stone checklist.