Roasted Yam Nutrition Facts

Description: Yam, roasted

Local Names:

Scientific Name: Dioscorea rotundata

Category: Starchy Roots And Tubers

Calories in Roasted Yam

The calories in 100 grams of Roasted Yam is 187.6 calories (kcal).

Quick Roasted Yam  Nutritional Value

Here is a quick overview of Roasted Yam nutrition information:

Quantity

100g

Calories

187.6 kcl

Fat

2g

Protein

3.4g

Carb

38.4g

Detailed Roasted Yam  Nutrition Data

Here is the detailed data on Roasted Yam  nutrition info:

Roasted Yam Macronutrients data

Weight 

100g

Energy

794.2 Kj

Calories

187.6 kcl

Fat

2g

Protein

3.4g

Carb

38.4g

Fiber

1.2g

Water

52g

Roasted Yam Minerals Data

Weight 

100g

Calcium

82mg

Iron (Fe)

3.3mg

Magnesium

34mg

Phosphorus (P)

145mg

Potassium (k)

290mg

Sodium (Na)

360mg

Zinc (Zn)

2.7mg

Copper (Cu)

mg

Manganese

mg

Roasted 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 Roasted Yam Micronutrients

Weight 

100g

Ash

3.4g

Alcohol

-

Caffeine

-

Theobromine

-

Summary of Roasted Yam  Nutrition Info

Serving size of 100 grams of Roasted Yam , contains 187.6 calories, 3.4g of Protein, 2g of Fat, and 38.4g of Carbs.

Roasted Yam Nutrition facts Summary 

Description: 

Yam, roasted

Local Names:

Scientific Name: 

Dioscorea rotundata

Category: 

Starchy Roots And Tubers

Serving Size:

100 grams

Calories: 

187.6 Kcal/100g

Nutrients

- Energy: 794.2Kj
- Calories: 187.6Kcal
- Fat: 2g
- Protein:
3.4g
- Carb:
38.4g
- Fiber:
1.2g
- Water:
52g
- Calcium:
82mg
- Iron:
3.3mg
- Magnesium:
34mg
- Phosphorus:
145mg
- Potassium:
290mg
- Sodium:
360mg
- Zinc: 
2.7mg
- 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: 
3.4g

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 Unpublished data, Human Nutrition Unit, Department of Biochemistry, University of Calabar, Nigeria.2 Effects of processing methods on nutrient retention and contribution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