Turnip and jicama are two unique root vegetables that may seem similar at first glance, but their differences are significant. In this article, we’ll dive into a detailed comparison of turnip vs jicama to help you understand how they differ and whether you can substitute one for the other.
While I’ve previously compared jicama with rutabaga, turnip is more widely recognized and commonly used. That’s why it’s essential to explore turnip vs jicama—so you know what to expect in terms of taste, texture, and culinary uses.
The main differences between turnip and jicama
I will list here all the differences between those two vegetables, even if they don’t really affect the taste and texture of a recipe that you are going for.
Location and family
Jicama, also known as Mexican turnip or Mexican potato, is extremely popular in Mexico and Central America. While its nicknames might suggest it tastes like turnip or potato, the reality is quite different—and we’ll dive into those differences in detail.
Jicama belongs to the bean family (Fabaceae), and its scientific name is Pachyrhizus erosus. This root vegetable’s classification comes from the genus Pachyrhizus, which explains its unique characteristics compared to other root vegetables.
On the other hand, turnip is a member of the Brassica rapa family, making it more closely related to cabbage than to potatoes. This is one of the biggest distinctions between jicama and turnip. When you think of jicama, think potato-like texture, but turnip is better associated with cabbage—even though cabbage itself isn’t a root vegetable.
Interestingly, turnip and napa cabbage belong to the same plant family, which makes it easier for people to associate turnips with cabbage varieties.
Another notable difference is global popularity. Turnip is more widely known worldwide than jicama. It is believed to have originated in Middle and Eastern Asia, but it quickly spread throughout Europe, becoming a staple in the Roman Empire and beyond.
Taste and texture
Although jicama is sometimes called a Mexican turnip, there is a clear difference in flavor and texture between jicama and turnip.
Jicama is sweet, nutty, and extremely crunchy, with a mild juiciness that makes it refreshing. Its taste is often described as a mix between pear, apple, and potato—a unique combination that comes alive once you try it.
On the other hand, turnips have a peppery undertone with a nutty flavor, but they are less juicy and fresh than jicama. Turnips are starchy yet crisp, offering a texture similar to jicama, but with a more earthy bite.
Read Also: Semolina Vs Polenta
Size
Turnip is usually much smaller than jicama. Turnip is 2-3 inches in diameter, while jicama can be between 8-12 inches, so there is quite a difference between them.
Uses
Both have similar uses and can be used raw and cooked.
You will see more often cooked jicama compared to cooked turnip because it works great in soups or as a substitute for fried potatoes.
Fried jicama is popular and tastes great, while fried turnip can be a thing, but it is not so popular.
They both work great as a raw garnish or the main ingredient in a salad if you prefer a crunchy salad.
Nutrition
There are quite a few small differences in nutrition facts between those two. The most important ones are that jicama has more vitamin A and is lower in sodium than turnip.
Convenience
While the skin of jicama is edible, just like the skin of a potato, it may be fine if cooked, but not very good to eat raw. This will make turnip a little bit easier to eat since its skin is edible; you just have to make sure that you wash it well before eating it.
Convenience is also a primary factor for most people, including myself. If I can have two of the same vegetables or fruits, yet one is convenient to eat, then I will have it. This reminds me that I wrote an article comparing seedless vs. seeded grapes; see here.
Can you substitute jicama for turnip and vice versa?
The answer is yes, you can substitute jicama for turnip and turnip for jicama, but you have to keep in mind that they have slightly different tastes and textures. However, they might still be the best substitutes for each other in many recipes.
The one exception can be French fries. French fries would work best if you want to substitute fried jicama, but they would not be as healthy as fried turnip.
But in soups and stews, you can substitute them, and most likely, you will not notice the difference since the taste of cooked jicama will not be so strong when cooked and will taste similar to a cooked turnip.
Conclusion
In conclusion, we found out that there are a few differences between jicama and turnip, but you can still substitute one for the other without affecting the taste of the recipe you are going for.
I hope this article cleared a bit of the confusion and you found out what you should expect from them as taste, texture, and uses.
