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 |
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 Unpublished data, Human Nutrition Unit, Department of Biochemistry, University of Calabar, Nigeria.2 Effects of processing methods on nutrient retention and contribution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 Unpublished data, Human Nutrition Unit, Department of Biochemistry, University of Calabar, Nigeria.1.Nutrient contents and sensory quality assessment of home-prepared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/