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 (Raw) at 1 mg per serving, at the low end of the family. Related forms in this family: Jicama (Peeled) (13 mg).
📏 Oxalate by Serving Size
| Serving | Weight | Oxalate | Verdict |
|---|---|---|---|
| 1 cup | 130 g | 1 mg | Low Oxalate |
| 2 x 1 cup | 260 g | 2 mg | Low Oxalate |
| ½ x 1 cup | 65 g | 0.5 mg | Low Oxalate |
🏷️ Tags
🟢 See all Vegetables rated Safe for kidney stones →
🔗 Related Foods
🟢 Safe alternatives (recommended)
⚠️ Other foods in this category to watch
❓ Frequently Asked Questions
Should I avoid Jicama if I have kidney stones?
No red flags here. Just 1 mg per 1 cup — well below the 25 mg danger line. You can keep Jicama in your regular rotation. Data comes from Harvard (2024).
What's the oxalate content of Jicama?
Here are the numbers: 1 mg oxalate in one 1 cup of Jicama (130g). Per 100 grams, that's 0.8 mg. Harvard T.H. Chan SPH did the lab work (2024) — these aren't database guesses.
Is Jicama high in oxalates?
It's low. 1 mg per 1 cup 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?
There are almost always safer swaps in the same food family. For Jicama, check the related foods section below — the green-marked ones are your best bets. All verified by Harvard (2024).
How reliable is the data for Jicama?
The oxalate number for Jicama — 1 mg per serving — is from Harvard's 2024 lab analysis. That part is solid. The USDA nutrition data (sodium, protein, calcium) is still being matched — we'll update when it's available.