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
- Calories: 277.3Kcal
- Fat: 5.3g
- Protein:
3g
- Carb:
53.8g
- Fiber:
1.2g
- Water:
33.9g
- Calcium:
61mg
- Iron:
4.6mg
- Magnesium:
25mg
- Phosphorus:
155mg
- Potassium:
420mg
- Sodium:
510mg
- Zinc: 
7.3mg
- Copper:
mg
- Manganese: 
mg
- Vitamin A, RAE:
μg
- Retinol:
μg
- Carotene, beta:
μg
- Vitamin D:
μg
- Thiamin, B1: 
mg
- Riboflavin, B2:
mg
- Niacin, B3:
mg
- Vitamin B6:
mg
- Folate, B9:
μg
- Vitamin B12:
μg
- Vitamin C:
mg
- Ash: 
2.8g

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 Unpublished data, Human Nutrition Unit, Department of Biochemistry, University of Calabar, Nigeria.2 Effects of processing methods on nutrient retention and contribution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/