White Cocoyam (Boiled) Nutrition Facts

Description: Cocoyam, white, peeled, boiled

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Scientific Name:

Category: Starchy Roots And Tubers

Calories in White Cocoyam (Boiled)

The calories in 100 grams of White Cocoyam (Boiled) is 132.395 calories (kcal).

Quick White Cocoyam (Boiled)  Nutritional Value

Here is a quick overview of White Cocoyam (Boiled) nutrition information:

Detailed White Cocoyam (Boiled)  Nutrition Data

Here is the detailed data on White Cocoyam (Boiled)  nutrition info:

White Cocoyam (Boiled) Macronutrients data

White Cocoyam (Boiled) Minerals Data

White Cocoyam (Boiled) Vitamins Data

other White Cocoyam (Boiled) Micronutrients

Summary of White Cocoyam (Boiled) ,  Nutrition Info

Serving size of 100 grams of White Cocoyam (Boiled) , contains 132.395 calories, 1.99g of Protein, 0.473g of Fat, and 28.9g of Carbs.

Data sources include: Barbara Stadlmayr, U Ruth Charrondiere, Victor N Enujiugha, Romaric G Bayili, Etel G Fagbohoun, Babacar Samb, Paulina Addy,Ingrid Barikmo, Fatimata Ouattara, Arne Oshaug, Isaac Akinyele, George Amponsah, Annor, Kennedy Bomfeh, Henrietta Ene-Obong, Ifeyironwa Francisca Smith, Ismael Thiam, Barbara Burlingame 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 Unpublished data, Human Nutrition Unit, Department of Biochemistry, University of Calabar, Nigeria.2 West African Food Composition Table FAO Rome, Onyenweaku, E. O.,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 Unpublished data, Human Nutrition Unit, Department of Biochemistry, University of Calabar, Nigeria.2, Oguntona, E. B., Akinyele, I. O., eds. (Ehigiator F. A. R., Oterai E. A. (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 Unpublished data, Human Nutrition Unit, Department of Biochemistry, University of Calabar, Nigeria.2). Chemical composition and amino acid profile of a Caridean prawn (Macrobrachium vollenhovenii) from Ovia River and tropical periwinkle (Tympanotonus fuscatus) from Benin River, Edo State, Nigeria. IJRRAS, 11 (1), 162-167.5). Nutrient composition of commonly eaten foods in Nigeria - Raw, processed and prepared. Ibadan, Nigeria: Food Basket Foundation Publication Series (ISBN 987-31106-3-2), Adeyemo S.M. and Onilude A.A.(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.3) Enzymatic Reduction of Anti-nutritional Factors in Fermenting Soybeans by Lactobacillus plantarum Isolates from Fermenting Cereals. Nigerian Food Journal Volume 31, Issue 2, 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.3, Pages 84–90 p., Lewu, M. N., Adebola, P. O., Afolayan, A. J. (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.0). Comparative assessment of the nutritional value of commercially available cocoyam and potato tubers in South Africa. Journal of Food Quality, 33 (4), 461-476., Akpan,E.J. and I.B. Umoh, Alinnor, I. J., Akalezi, C. 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.0). Proximate and mineral compositions of Dioscorea rotundata (white yam) and Colocasia esculenta (white cocoyam). Pakistan Journal of Nutrition,9 (10), 998-1001.4. Effect of heat and tetracycline treatments on the food quality and acridity factors in cocoyam (Xanthosoma sagittifolium (L.) Schott). Pak. J. Nutr., 3: 240-243., https://fdc.nal.usda.gov/