Can you eat jicama on keto?
By
Dr Jorge Metri (PhD)
| Reviewed by
Dr Anny Manrich (PhD)
The contents of this article are fact-based except otherwise stated within the article.
Author bio
Dr Jorge Metri PhD is a Nutritionist with vast experience in food design with natural ingredients. He also researches sensory sciences and food quality with cutting-edge technologies like Machine Learning. He writes and reviews content on these topics.
Dr Jorge Metri’s highlights:
- Invited Reviewer of two international scientific Journals
- PhD in Food Science with emphasis on reduced-fat salad dressings with non-animal derived proteins at Universidad De Las Américas Puebla
- Diploma in Artificial Intelligence at Universidad Anáhuac, México
- Bachelor’s degree in Nutrition at the Universidad Latino
“Science shows its true impact when we make it understandable for everyone” – Dr Jorge Metri PhD.
Professional experience:
Prior to doing his PhD, Jorge Metri worked as an independent nutritionist for almost two years, focusing on sports nutrition to enhance the performance of swimmers and triathletes.
Jorge Metri has worked on several multidisciplinary research projects, including fruit processing, the production of protein-based products, spices, seasonings, jams, and artificial intelligence applied to agriculture production and food quality.
In the food technology area, Jorge Metri has contributed to improving sales and profits of two entrepreneurs of artisanal food products by reformulating their products and standardizing their processes.
Due to the high volume of food production and innovation, the food industry will need new technologies for food characterization in the next years; Jorge Metri is looking for studying such technologies, in 2022, he was selected as a finalist in the IFT FIRST 2022 Food Science event for the Sensory & Consumer Sciences Division Graduate Student Pangborn Oral Competition with the work titled: Machine Learning Models for Mayonnaise Acceptability Prediction.
Education:
- 2018 – 2023: PhD in Food Science at Universidad De Las Américas Puebla of Puebla, México
- 2022: Diploma in Artificial Intelligence at Universidad Anáhuac, México
- 2011 – 2016: Bachelor’s degree in Nutrition at the Universidad Latino of Mérida Yucatán, México.
Main publications of Jorge Metri:
- Metri-Ojeda, J., Solana-Lavalle, G., Rosas-Romero, R., Palou, E., & Baigts-Allende, D. (2023). Rapid screening of mayonnaise quality using computer vision and machine learning. Journal of Food Measurement and Characterization, 1-13.
- Metri-Ojeda, J., Ramírez-Rodrigues, M., Rosas-Ordoñez, L., & Baigts-Allende, D. (2022). Development and Characterization of a Low-Fat Mayonnaise Salad Dressing Based on Arthrospira platensis Protein Concentrate and Sodium Alginate. Applied Sciences, 12(15), 7456.
- Ojeda, J. M., Rodrigues, M. R., & Allende, D. B. (2022). Study of the perception and the acceptability of mayonnaise ingredients among Mexican consumers and its global preference. Revista Española de Nutrición Humana y Dietética, 26.
- Metri-Ojeda, J., Nikiforidis, C., Sandoval-Peraza, M., Chel-Guerrero, L., & Baigts, D. (2019). Processing of Amaranthus hypochondriacus biomass for functional protein concentrates development. Journal of Food Research, 8(5), 70-81.
Conference papers:
- Allende, D. B., Alva, A. P., Haro, M. S., Martínez, A. S., & Ojeda, J. M. (2020). Bio-plastic polymers from renewable sources. INNOTEC, (19 ene-jun), 97-108
- Metri-Ojeda, J. C., Pérez-Alva, A., Recio-Cazares, S. L., & Baigts-Allende, D. K. (2020). Physicochemical and sensorial characterization of vegan mayonnaise using chia seed oil and mucilage (Salvia hipanica L.). Investigación y Desarrollo en Ciencia y Tecnología de Alimentos, 5, 485-489.
You can view some of Dr Metri’s work below and links to his professional profiles:
LinkedIn: https://www.linkedin.com/in/jorge-metri-ojeda/
Research Gate: https://www.researchgate.net/profile/Jorge-Carlos-Metri-Ojeda-2
Google Scholar: https://scholar.google.com/citations?user=SBi5hE8AAAAJ&hl=es
ORCID: https://orcid.org/0000-0002-7333-3688
Reviewer bio
Dr Anny Manrich PhD is a food Engineer with expertise in Food Technology, Natural Polymers, Edible Films, Enzymes, and Nanotechnology. She writes and reviews content on these topics.
Dr Anny Manrich’s Highlights:
- Research and Technology at the Brazilian Agricultural Research Corporation
- PhD in Chemical Engineering with a focus on Biochemistry at the Federal University of Sao Carlos/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
- Bachelor of Food Engineering at the University of Campinas/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
“To solve a problem, global vision and multifactorial understanding are necessary. Therefore, in addition to expertise, one should seek multidisciplinary thinking connected with science and reality” – Dr Anny Manrich, PhD.
Professional Experience:
Dr Anny Manrich’s Experience Joining the Brazilian Agricultural Research Corporation, as soon as she completed her doctorate,
Dr Anny Manrich has worked on several projects, including the more than three-year partnership project with BRF, a major food producer in Brazil. As a postdoctoral fellow.
Dr Anny Manrich has also contributed to several business consultancies and research projects of the National Nanotechnology Laboratory System in areas such as food technology, fibres, films and coatings and Nanotechnology; in a very determined way, having a great team relationship, being creative and committed.
Growing concerns about the safe introduction of nanomaterials into today’s life emphasises the need to create regulatory documentation in front of characterising, using and testing them. Dr Anny Manrich worked for two years on a characterization project for nanoscale materials, with the aim of exploring their possible health effects.
Despite not having specific academic training in packaging or polymeric films, Dr Anny Manrich works at the Brazilian Agricultural Research Corporation in areas of edible and biodegradable films produced from agricultural waste and in the development of films with greater resistance to water, having articles published in renowned scientific journals, which demonstrates her multidisciplinary understanding and creativity.
In addition, she worked for four years as a consultant to a food company to develop a line of snacks that are healthy and that add functional ingredients, physiologically active compounds that bring health benefits, made from fruits and vegetables, enabling diet improvement, disease prevention and reduction of nutritional deficiencies.
Dr Anny Manrich participated as a member of the examination board for two Master’s exams and one PhD exam at the Department of Chemical Engineering of the Federal University of São Carlos.
Education:
- 2001 Bachelor in Food Engineering at the State University of Campinas, Brazil
- 1999 One year scholarship at the Technical University of Munich
- 2004 Master in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2012 PhD in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2010 One year scholarship at the Technical University of Munich
The main publications of Dr. Anny Manrich are:
Articles
Manrich, A., Moreira, F. K., Otoni, C. G., Lorevice, M. V., Martins, M. A., & Mattoso, L. H. (2017). Hydrophobic edible films made up of tomato cutin and pectin. Carbohydrate Polymers, 164, 83-91.
Mendes, J. F., Norcino, L. B., Martins, H. H. A., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2020). Correlating emulsion characteristics with the properties of active starch films loaded with lemongrass essential oil. Food Hydrocolloids, 100, 105428.
Norcino, L. B., Mendes, J. F., Natarelli, C. V. L., Manrich, A., Oliveira, J. E., & Mattoso, L. H. C. (2020). Pectin films loaded with copaiba oil nanoemulsions for potential use as bio-based active packaging. Food Hydrocolloids, 106, 105862.
Manrich, Anny, et al. Immobilization of trypsin on chitosan gels: Use of different activation protocols and comparison with other supports. International Journal of Biological Macromolecules 43.1 (2008): 54-61.
Manrich, Anny; Komesu, Andrea ; Adriano, Wellington Sabino; Tardioli, Paulo Waldir ; Giordano, Raquel Lima Camargo . Immobilization and Stabilization of Xylanase by Multipoint Covalent Attachment on Agarose and on Chitosan Supports. Applied Biochemistry and Biotechnology, v. 161, p. 455-467, 2010.
Mendes, J. F., Martins, J. T., Manrich, A., Neto, A. S., Pinheiro, A. C. M., Mattoso, L. H. C., & Martins, M. A. (2019). Development and physical-chemical properties of pectin film reinforced with spent coffee grounds by continuous casting. Carbohydrate polymers, 210, 92-99..
Milessi, T. S., Kopp, W., Rojas, M. J., Manrich, A., Baptista-Neto, A., Tardioli, P. W., … & Giordano, R. L. (2016). Immobilization and stabilization of an endoxylanase from Bacillus subtilis (XynA) for xylooligosaccharides (XOs) production. Catalysis Today, 259, 130-139.
Mendes, J. F., Norcino, L. B., Manrich, A., Pinheiro, A. C. M., Oliveira, J. E., & Mattoso, L. H. C. (2020). Development, physical‐chemical properties, and photodegradation of pectin film reinforced with malt bagasse fibers by continuous casting. Journal of Applied Polymer Science, 137(39), 49178.
Mendes, J. F., Martins, J. T., Manrich, A., Luchesi, B. R., Dantas, A. P. S., Vanderlei, R. M., … & Martins, M. A. (2021). Thermo-physical and mechanical characteristics of composites based on high-density polyethylene (HDPE) e spent coffee grounds (SCG). Journal of Polymers and the Environment, 29, 2888-2900..
Mendes, J. F., Norcino, L. B., Martins, H. H., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2021). Development of quaternary nanocomposites made up of cassava starch, cocoa butter, lemongrass essential oil nanoemulsion, and brewery spent grain fibers. Journal of Food Science, 86(5), 1979-1996.
Manrich, A., Martins, M. A., & Mattoso, L. H. C. (2021). Manufacture and performance of peanut skin cellulose nanocrystals. Scientia Agricola, 79.
Nascimento, V. M., Manrich, A., Tardioli, P. W., de Campos Giordano, R., de Moraes Rocha, G. J., & Giordano, R. D. L. C. (2016). Alkaline pretreatment for practicable production of ethanol and xylooligosaccharides. Bioethanol, 2(1)..
Manrich, Anny, de Oliveira, J. E., Martins, M. A., & Mattoso, L. H. C. Physicochemical and Thermal Characterization of the Spirulina platensis. J. Agric. Sci. Technol. B, v. 10, p. 298-307, 2020.
Book Chapter
Terra, I. A. A., Aoki, P. H., Delezuk, J. A. D. M., Martins, M. A., Manrich, A., Silva, M. J., … & Miranda, P. B. (2022). Técnicas de Caracterização de Polímeros. Nanotecnologia Aplicada a Polímeros, 614.
Conference Papers
Ferreira, L. F., Luvizaro, L. B., Manrich, A., Martins, M. A., Júnior, M. G., & Dias, M. V. (2017). Comparação da estabilidade de suspensões poliméricas de amido/tocoferol e quitosana/tocoferol. In: CONGRESSO BRASILEIRO DE POLÍMEROS, 14., 2017, Águas de Lindóia, SP.
Manrich, A., Hubinger, S. Z., & Paris, E. C. (2017). Citotoxicidade causada por nanomateriais: avaliação do micronúcleo. In: WORKSHOP DA REDE DE NANOTECNOLOGIA APLICADA AO AGRONEGÓCIO, 9., 2017, São Carlos. Anais… São Carlos: Embrapa Instrumentação, 2017. p. 655-658.
Manrich, Anny, et al. Immobilization and Stabilization of Xylanase by multipoint covalent attachment on Glyoxyl Agarose Support. The 31st Symposium on Biotechnology for Fuels and Chemicals. 2009.
Manrich, Anny, et al. Application of immobilized xylanase on hydrolysis of soluble wood hemicelluloses after using microwave and organosolv pre-treatments. The 32nd Symposium on Biotechnology for Fuels and Chemicals. 2010.
You can view some of Dr Anny’s work below and links to her professional profile.
Research Gate: https://www.researchgate.net/profile/Anny-Manrich-2
Scopus: https://www.scopus.com/authid/detail.uri?authorId=23103497100
Google Scholar: https://scholar.google.com/citations?hl=en&user=Ea9qpr0AAAAJ
Linkedin: https://br.linkedin.com/in/anny-manrich-20693129
In this brief guide, we will address the question, “can you eat jicama on keto?”. We will also discuss what a keto diet is, its caution, and also why jicama is recommended for the diet.
Can you eat jicama on keto?
Yes, jicama has low carbs and so is safe for someone on a keto diet. Jicama is also recommended because of its high fiber and high water content (1,2).
What is the nutritional value of jicama?
Jicama contains a lot of water (approximately 90 %), the rest are complex carbohydrates like fibers, and a bit of protein. In a cup of 130g, jicama has (1,2):
- 0.936 g protein
- 11.5g carbs
- 6.37 g fiber
- 49.4 calories
- 0.1g fat
- 26.3 mg Vitamin c
What are the health benefits of eating jicama?
Jicama is not a food with a lot of bioactive components or special nutrients, in fact, jicama provides mainly water, fiber, and vitamin C. Therefore, the possible health benefits of jicama are (1,3,4):
- The high content of water in jicama promotes good hydration. Hydration is essential for a good metabolism and all the processes in your body. Actually, dehydration is very dangerous in children and elderly.
- Fiber is a non-digestible carbohydrate that is fermented when it reaches your gut. fiber prevents and alleviates constipation, when fermented, it produces short-chain-fatty acids which are linked to a lower risk of colon cancer.
- The fiber also enhances the intestine motility, which prevents the presence of diverticulosis.
- Another benefit of fiber is that it can enhance your satiety sensations after eating, therefore, you can eat less food due to the fullness. Satiety is beneficial for achieving negative energy balance and losing weight.
- Vitamin C is one of the most common vitamins, it is known for its antioxidant capacity and for improving your immune system against respiratory diseases.
What is a keto diet?
A ketogenic diet is a high fat, low carb, adequate-protein diet. It shares similarities with low-carb diets and Atkins. It involves reducing carbohydrate intake drastically (below 50 g a day) and replacing it with fat to initiate ketosis (5).
When this happens, the body is forced to burn fats for energy at a high rate and also can turn fats into ketones in the liver which in turn can supply the brain with energy (5).
The ketogenic diet is a short-term diet focused on weight loss; but it can be used for therapeutics in different conditions (we will discuss them in a bit).
How does a ketogenic diet work?
When one eats less than 50 grams of carbs a day, your body runs out of blood sugar it can quickly use. When this happens the body starts to break down proteins and fats for energy, which can make one lose weight. This is called ketosis (5).
You must eat a proper amount of protein and exercise to avoid muscle loss, the main objective of ketosis is to use only fats as an energy source and not protein (5).
If you want to know more about keto diets, please follow this link. Additionally, please ask for a nutritionist’s advice to adjust all your macronutrients requirements for a keto diet.
What are the health benefits of a keto diet?
As mentioned before, the keto diet could be used as a nutritional treatment for different conditions, for example (5,6,7):
- Prevents and alleviates acne: There is no clear mechanism on this effect, but it seems like the inflammation of skin during acne is related to insulin, which is regulated by the keto diet.
- The keto diet regulates the lipids in blood, such as cholesterol and LDL-cholesterol. LDL-cholesterol transport lipids to the arteries, being the main contributor to stroke and cardiovascular risk; therefore, keto diet can improve your cardiovascular health.
- The use of ketones by the keto diet reduces brain hyperactivity, which could be beneficial in conditions like epilepsy.
- Keto diet induces weight loss and modification of fat body mass, which is beneficial for preventing diabetes.
- The keto diet can reduce the energy supply for cancer cells, resulting in cancer cell death; therefore, a keto diet can reduce the risk of certain cancers
- The regulation of insulin, glucose, and weight achieved by the keto diet can improve the polycystic ovary syndrome (PCOS) symptoms.
How to incorporate jicama in a keto diet?
You can incorporate jicama into your diet by eating it raw or in salads. There are a lot of recipes which substitute non keto friendly foods like chips, or french fries with jicama. This could be an excellent way to satisfy some cravings during a keto diet without compromising your objectives.
Please follow this link to check out jicama recipes.
What type of food is recommended for a person on a keto diet?
- Avocados – are heart-healthy fats because they have low cholesterol
- Berries – are rich in antioxidants which help reduce free radicals hence reducing the chances of cancer
- Cheese is low in carbs and has high proteins and vitamins
- Eggs- are high in proteins, minerals, and B Vitamins
- Meat and poultry provide lean proteins and are considered a staple in a keto diet
- Plain Greek yogurt and cottage cheese have low carbs and are rich in minerals and
Proteins, and have high-fat content
- Unsweetened coffee and tea since they have no carbs is considered in a keto diet
Other FAQs about Vegetables that you may be interested in.
Can you eat all vegetables when pregnant?
Can you eat raw ivy gourd raw?
Can you defrost and refreeze vegetables?
Conclusion
In this brief guide, we have addressed the question, “can you eat jicama on keto?”. We have also discussed what a keto diet is, its caution, and also why jicama is recommended for the diet.
References
- FoodData central [Internet]. Usda.gov. [cited 23 June 2023]. Available from: https://fdc.nal.usda.gov/fdc-app.html#/food-details/170073/nutrients
- González-Vázquez M, Calderón-Domínguez G, Mora-Escobedo R, Salgado-Cruz MP, Arreguín-Centeno JH, Monterrubio-López R. Polysaccharides of nutritional interest in jicama (Pachyrhizus erosus) during root development. Food Sci Nutr, 2022;10(4):1146–58.
- Godswill AG, Somtochukwu IV, Ikechukwu AO, Kate EC. Health benefits of micronutrients (vitamins and minerals) and their associated deficiency diseases: A systematic review. International Journal of Food Sciences, 2020;3(1):1–32.
- Snauwaert E, Paglialonga F, Vande Walle J, Wan M, Desloovere A, Polderman N, et al. The benefits of dietary fiber: the gastrointestinal tract and beyond. Pediatr Nephrol, 2022.
- Markovikj G, Knights V, Kljusurić JG. Ketogenic diet applied in weight reduction of overweight and obese individuals with progress prediction by use of the modified Wishnofsky equation. Nutrients, 2023;15(4):927.
- Fomin DA, Handfield K. The ketogenic diet and dermatology: a primer on current literature. Cutis, 2020;105(1):40–3.
- Talib WH, Mahmod AI, Kamal A, Rashid HM, Alashqar AMD, Khater S, et al. Ketogenic diet in cancer prevention and therapy: Molecular targets and therapeutic opportunities. Curr Issues Mol Biol, 2021;43(2):558–89.
