Fried Yam Nutrition Facts
Description: Yam , fried
Local Names:
Scientific Name: Dioscorea rotundata
Category: Starchy Roots And Tubers
Calories in Fried Yam
The calories in 100 grams of Fried Yam is 277.3 calories (kcal).
Quick Fried Yam Nutritional Value
Here is a quick overview of Fried Yam nutrition information:
Quantity | 100g |
Calories | 277.3 kcl |
Fat | 5.3g |
Protein | 3g |
Carb | 53.8g |
Detailed Fried Yam Nutrition Data
Here is the detailed data on Fried Yam nutrition info:
Fried Yam Macronutrients data
Weight | 100g |
Energy | 1171.3 Kj |
Calories | 277.3 kcl |
Fat | 5.3g |
Protein | 3g |
Carb | 53.8g |
Fiber | 1.2g |
Water | 33.9g |
Fried Yam Minerals Data
Weight | 100g |
Calcium | 61mg |
Iron (Fe) | 4.6mg |
Magnesium | 25mg |
Phosphorus (P) | 155mg |
Potassium (k) | 420mg |
Sodium (Na) | 510mg |
Zinc (Zn) | 7.3mg |
Copper (Cu) | mg |
Manganese | mg |
Fried Yam Vitamins Data
Weight | 100g |
Vitamin A, RAE | μg |
Retinol | mg |
Carotene, beta | μg |
Vitamin D | μg |
Thiamin, B1 | mg |
Riboflavin, B2 | mg |
Niacin, B3 | mg |
mg | |
Folate, B9 (μg) | μg |
Vitamin B12 (μg) | μg |
Vitamin C (mg) | mg |
other Fried Yam Micronutrients
Weight | 100g |
Ash | 2.8g |
Alcohol | - |
Caffeine | - |
Theobromine | - |
Summary of Fried Yam , Nutrition Info
Serving size of 100 grams of Fried Yam , contains 277.3 calories, 3g of Protein, 5.3g of Fat, and 53.8g of Carbs.
Fried Yam Nutrition facts Summary | ||
Description: | Yam , fried | |
Local Names: | ||
Scientific Name: | Dioscorea rotundata | |
Category: | Starchy Roots And Tubers | |
Serving Size: | 100 grams | |
Calories: | 277.3 Kcal/100g | |
Nutrients | - Energy:
1171.3Kj |
Data sources include: Adepoju O.T. Onyenweaku, E. O., Ene-Obong, H. N., Williams, I. O. (2016).Nutrient quality of Nigerian egg species, raw and boiled. Unpublished data, Human Nutrition Unit, Department of Biochemistry, University of Calabar, Nigeria.2 Effects of processing methods on nutrient retention and contribution of white yam(Dioscorea rotundata) products to nutritional intake of Nigerians. African Journal of Food Science Vol. 6(6), pp 163 -Adeniji P.O., Keshinro O.O. Onyenweaku, E. O., Ene-Obong, H. N., Williams, I. O. (2016).Nutrient quality of Nigerian egg species, raw and boiled. Unpublished data, Human Nutrition Unit, Department of Biochemistry, University of Calabar, Nigeria.1.Nutrient contents and sensory quality assessment of home-prepared cheese and yoghurt from fresh cow milk. Nigerian Journal of Nutritional. Science,32(2): 22-26, https://fdc.nal.usda.gov/