White Sweet Potato (Raw) Nutrition Facts

Description: Potato, sweet, peeled, white, raw

Local Names:

Scientific Name:

Category: Starchy Roots And Tubers

Calories in White Sweet Potato (Raw)

The calories in 100 grams of White Sweet Potato (Raw) is 111.65 calories (kcal).

Quick White Sweet Potato (Raw)  Nutritional Value

Here is a quick overview of White Sweet Potato (Raw) nutrition information:

Quantity

100g

Calories

111.65 kcl

Fat

0.45g

Protein

2.3g

Carb

24.5g

Detailed White Sweet Potato (Raw)  Nutrition Data

Here is the detailed data on White Sweet Potato (Raw)  nutrition info:

White Sweet Potato (Raw) Macronutrients data

Weight 

100g

Energy

473.85 Kj

Calories

111.65 kcl

Fat

0.45g

Protein

2.3g

Carb

24.5g

Fiber

0.2g

Water

78.3g

White Sweet Potato (Raw) Minerals Data

Weight 

100g

Calcium

7.5mg

Iron (Fe)

0.3mg

Magnesium

mg

Phosphorus (P)

5.2mg

Potassium (k)

385mg

Sodium (Na)

23.5mg

Zinc (Zn)

mg

Copper (Cu)

mg

Manganese

mg

White Sweet Potato (Raw) Vitamins Data

Weight 

100g

Vitamin A, RAE

μg

Retinol

mg

Carotene, beta

0.005μg

Vitamin D

μg

Thiamin, B1

0.1mg

Riboflavin, B2

0.02mg

Niacin, B3 

mg

mg

Folate, B9 (μg)

26.2μg

Vitamin B12 (μg)

μg

Vitamin C (mg)

mg

other White Sweet Potato (Raw) Micronutrients

Weight 

100g

Ash

1.5g

Alcohol

-

Caffeine

-

Theobromine

-

Summary of White Sweet Potato (Raw)  Nutrition Info

Serving size of 100 grams of White Sweet Potato (Raw) , contains 111.65 calories, 2.3g of Protein, 0.45g of Fat, and 24.5g of Carbs.

White Sweet Potato (Raw) Nutrition facts Summary 

Description: 

Potato, sweet, peeled, white, raw

Local Names:

Scientific Name: 

Category: 

Starchy Roots And Tubers

Serving Size:

100 grams

Calories: 

111.65 Kcal/100g

Nutrients

- Energy: 473.85Kj
- Calories: 111.65Kcal
- Fat: 0.45g
- Protein:
2.3g
- Carb:
24.5g
- Fiber:
0.2g
- Water:
78.3g
- Calcium:
7.5mg
- Iron:
0.3mg
- Magnesium:
mg
- Phosphorus:
5.2mg
- Potassium:
385mg
- Sodium:
23.5mg
- Zinc: 
mg
- Copper:
mg
- Manganese: 
mg
- Vitamin A, RAE:
μg
- Retinol:
μg
- Carotene, beta:
0.005μg
- Vitamin D:
μg
- Thiamin, B1: 
0.1mg
- Riboflavin, B2:
0.02mg
- Niacin, B3:
mg
- Vitamin B6:
mg
- Folate, B9:
26.2μg
- Vitamin B12:
μg
- Vitamin C:
mg
- Ash: 
1.5g

Data sources include: 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 Unpublished data, Human Nutrition Unit, Department of Biochemistry, University of Calabar, Nigeria.2).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., Onuh JO, Akpapunam MA, Iwe MO (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). Comparative studies of physico–chemical properties of two local varieties of sweet potato flours. Nigeria Food Journal. 22: 141-146., https://fdc.nal.usda.gov/