jicama
Vegetables
Is jicama high in tyramine?
Find out whether jicama is high or low in tyramine, see its exact rating, and check its FODMAP, salicylate, oxalate and diet compatibility all in one place.
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Compare jicama across criteria
Sensitivity notes
Why tyramine food checker matters
Tyramine is an amino acid that forms when proteins break down. It's found in aged, fermented, or spoiled foods. For people taking MAO inhibitors or those with tyramine sensitivity, it can cause headaches, elevated blood pressure, and other reactions.
- Choose fresh over aged, fermented, or preserved foods
- Eat protein foods fresh and store properly
- Be especially careful if taking MAO inhibitor medications
Triggers
Diets
Serving size, prep, and portion notes for jicama
Jicama is the crisp white Mexican root eaten raw in sticks with lime and chilli, and it earns its place as a substitution staple honestly: no histamine and no histamine liberator flag, no gluten, lactose, nightshade, sulfite, nitrite, glutamate or caffeine reading, and nothing high anywhere on the card. Two details keep it from being a blanket yes. First, portion. Jicama's famous fibre is largely inulin, which is a fructan, so it grades low on fructans at a normal serve and only borderline on total FODMAPs once the plate gets big. The tested low FODMAP serve is about 70g. Second, the part. Only the peeled flesh is food: the papery brown skin, plus the vine, leaves, flowers and seeds, contain rotenone, a natural insecticide, and are not edible.
Watch for
Only the peeled tuber is edible. The brown skin and the entire rest of the jicama vine, including seeds and pods, contain rotenone. Peel generously and past the fibrous layer, and never treat the greens as a leafy vegetable. / Inulin is a fructan even when the fructan grade reads low. The tested low FODMAP serve is around 70g, and total FODMAPs grade borderline above that, so a whole raw plate can act like a prebiotic dose and produce gas that a small side never would. / Salicylates and oxalates are unrated for jicama in this dataset. That is not the same as cleared, so if you are running a strict salicylate or oxalate elimination, treat it as untested and reintroduce it deliberately. / Clean on histamine, histamine liberation, glutamates and sulfites, which is exactly why it works as the crunch stand in for apple, water chestnut or raw celery when those are off the table.
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Tyramine Guide
Everything you need to know about tyramine sensitivity and smart food choices.
Tyramine is an amino acid that forms when proteins break down. It's found in aged, fermented, or spoiled foods. For people taking MAO inhibitors or those with tyramine sensitivity, it can cause headaches, elevated blood pressure, and other reactions.
Sensitivity varies widely. What triggers one person may be fine for another. Track your reactions to find your personal threshold.
These foods are generally well-tolerated for Tyramine sensitivity:
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These foods are high in tyramine and may trigger symptoms:
View full list
If you're sensitive to Tyramine, consider these strategies:
- 1Choose fresh over aged, fermented, or preserved foods
- 2Eat protein foods fresh and store properly
- 3Be especially careful if taking MAO inhibitor medications
- 4Common high-tyramine foods include aged cheese, cured meats, and soy sauce
- 5Ripeness affects tyramine - choose less ripe fruits
Pro tip: Keep a food diary to track your reactions. The Triggerbites app makes this easy with automatic pattern detection.
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Get the AppFAQ
Is jicama high in Tyramine?
Tyramine: low signal for most people.
Can I still eat jicama if I'm sensitive to Tyramine?
Usually fine in normal portions.
What else should I check?
Check FODMAPs, FODMAPs, and Histamine next for a fuller picture.