Kohlrabi vs Turnip vs Jicama: What's the Difference?
Kohlrabi vs Turnip vs Jicama: What’s the Difference?
If you’ve ever stood in a produce aisle holding a kohlrabi in one hand and a turnip in the other, wondering if they’re basically the same thing — fair question. And if someone told you jicama is the same as both of them, they were oversimplifying.
These three get lumped together constantly. They’re all roundish, they’re all crisp when raw, and they all confuse people who haven’t cooked with them before. But they’re actually quite different in flavor, texture, nutrition, and how they behave in the kitchen.
Here’s the real breakdown.
The Quick Version
| Kohlrabi | Turnip | Jicama | |
|---|---|---|---|
| Botanical family | Brassica (cabbage family) | Brassica (cabbage family) | Legume (bean family) |
| Part you eat | Swollen stem (above ground) | Root (below ground) | Root (below ground) |
| Skin color | Pale green or purple | White/purple | Tan/brown |
| Flesh color | White | White | White |
| Raw flavor | Mild, sweet, broccoli-stem-like | Peppery, slightly bitter | Mild, sweet, starchy |
| Raw texture | Crisp, juicy, apple-like | Crisp, slightly fibrous | Very crisp, watery |
| Calories (1 cup raw) | 36 | 36 | 49 |
| Best season | Spring, fall | Fall, winter | Year-round (tropical) |
Three white-fleshed vegetables. Three very different experiences.
Kohlrabi: The Mild All-Rounder
Kohlrabi tastes like the best part of a broccoli stem crossed with a mild apple — read more about what kohlrabi tastes like. Sweet, faintly peppery, remarkably clean. Raw, it has a crisp, juicy snap — closer to a water chestnut than a root vegetable.
It’s not a root at all. The bulb is a swollen stem that grows above the soil line, which is why kohlrabi has a lighter, less earthy flavor than actual root vegetables.
Flavor intensity: Mild. Even people who dislike turnips tend to like kohlrabi.
Texture when cooked: Holds its shape well. Roasted kohlrabi gets creamy inside while the edges caramelize.
Turnip: The Peppery Classic
Turnips are actual roots and they taste like it. Young, small ones (golf-ball size) can be mild and sweet. Larger, older turnips develop a sharper, peppery, slightly bitter flavor that divides people.
Flavor intensity: Moderate to strong, depending on size and age. Baby turnips are mild. Winter storage turnips can be assertive.
Texture when cooked: Softens quickly. Boiled turnips can turn creamy to the point of falling apart. They mash beautifully but can get waterlogged if overcooked.
Jicama: The Sweet Cruncher
Jicama is the odd one out. It’s not even in the same botanical family — it’s a legume, related to beans. A tropical root from Mexico and Central America, it tastes like a cross between an apple and a raw potato, with a hint of nuttiness.
The defining trait is crunch. Jicama is spectacularly crispy, even more so than kohlrabi. It holds up after sitting in dressings or lime juice for hours — which is why it shows up in Mexican fruit cups and slaws.
Flavor intensity: Mild to sweet. Very neutral, making it a blank canvas. Classic preparation: sliced with chili powder, salt, and lime juice.
Texture when cooked: Stays crisp even when cooked. Stir-fried jicama retains its crunch — more like a water chestnut than a root vegetable.
Nutrition Comparison
All three are low-calorie and nutrient-dense, but the profiles differ in interesting ways.
| Per 1 cup, raw | Kohlrabi | Turnip | Jicama |
|---|---|---|---|
| Calories | 36 | 36 | 49 |
| Fiber | 4.9 g | 2.3 g | 6.4 g |
| Vitamin C | 84 mg (93% DV) | 27 mg (30% DV) | 26 mg (29% DV) |
| Potassium | 473 mg | 248 mg | 195 mg |
| Carbs | 8.4 g | 8.4 g | 11.5 g |
| Protein | 2.3 g | 1.1 g | 0.9 g |
Kohlrabi wins on vitamin C — it’s not even close. Three times more than turnip or jicama. It also leads on potassium and protein.
Jicama wins on fiber with 6.4 grams per cup, making it excellent for digestive health and satiety.
Turnip is the leanest overall but doesn’t dominate any particular nutritional category. It’s a solid, no-frills vegetable.
All three are good choices if you’re watching carbs or calories. None will spike your blood sugar.
Taste Test: Side by Side
If you sliced all three raw and put them on a plate:
- Kohlrabi would taste the most “vegetable-y” — mild, sweet, with a hint of the brassica family. Think fresh broccoli stem without the bitterness.
- Turnip would be sharper and more assertive. A little peppery bite. Slightly drier in the mouth.
- Jicama would be the sweetest and most neutral. Watery, mild, almost fruity. The one most likely to be confused for a fruit.
Kids tend to prefer jicama (sweetest) or kohlrabi (mildest). Turnip is more of an acquired taste, especially for the larger specimens.
In the Kitchen: When to Use Each
Raw Applications
- Kohlrabi — Slaws, crudite plates, salads. Great cut into matchsticks or thin slices. Pairs well with vinaigrettes, sesame dressings, and grain bowls.
- Turnip — Thin-sliced in salads (baby turnips only — large ones are too peppery raw). Less common as a raw snack.
- Jicama — The king of raw applications. Fruit cups, slaws, spring rolls, snack sticks with dip. Its crunch holds up to anything.
Roasting
- Kohlrabi — Excellent roasted. Try our roasted kohlrabi recipe — cut into wedges, toss with oil, roast at 425°F for 25 to 30 minutes. Gets golden and slightly sweet.
- Turnip — Also roasts well but goes softer. Great in sheet pan dinners with other root vegetables. Benefits from higher heat to caramelize.
- Jicama — Less common roasted, but it works. Stays firmer than the other two. Not as much caramelization because of the higher water content.
Soups, Stews, and Mashing
- Kohlrabi — Add to soups in the last 15 to 20 minutes. Holds shape well. Also mashes to a creamy consistency — try our mashed kohlrabi recipe for a milder flavor than turnip mash.
- Turnip — Classic stew vegetable. Breaks down and thickens the broth. The traditional choice for mashing, often mixed 50/50 with potato.
- Jicama — Used in Asian broths, stays crunchy even in hot soup. Doesn’t mash well — too watery.
When to Substitute One for Another
Here’s the practical advice:
Kohlrabi for turnip: Works in most cooked applications. The result will be milder and slightly sweeter. Good swap for anyone who finds turnips too strong.
Turnip for kohlrabi: Works in cooked dishes but expect more assertive flavor. Not ideal as a raw substitute — the peppery bite is different.
Jicama for kohlrabi: Works well in raw applications — slaws, salads, snack plates. The texture is similar (crispy and juicy). Doesn’t work as well cooked, since jicama won’t soften the same way.
Kohlrabi for jicama: Good substitute in slaws, grain bowls, and anywhere you want raw crunch. Slightly more “vegetable” flavor compared to jicama’s sweetness. Add a tiny squeeze of lime to bridge the flavor gap.
None of them for potato: Despite the internet’s enthusiasm, none of these are convincing potato replacements in most applications. They’re lower in starch and behave differently. They’re their own thing — which is fine.
So Which Should You Buy?
It depends on what you’re doing:
- Making a raw slaw or snack plate? Jicama or kohlrabi. Both are mild, crisp, and crowd-pleasing.
- Roasting a sheet pan dinner? Kohlrabi or turnip. Both caramelize nicely with other vegetables.
- Need a low-carb potato stand-in for mashing? Turnip (or kohlrabi if you want milder flavor).
- Cooking for picky eaters or kids? Kohlrabi. It’s the mildest and least likely to provoke complaints.
- Want the best nutrition per bite? Kohlrabi, particularly for vitamin C and potassium.
For more brassica comparisons, see how Brussels sprouts stack up against broccoli — another side-by-side look at cruciferous vegetables.
Or just buy all three. They’re all cheap, versatile, and underused. The produce section could use more adventurous shoppers.