Yellow Sweet Potato (Raw) Nutrition Facts
Description: Potato, sweet,peeled, yellow, raw
Local Names: Dankalin hausa (Hausa), Odunkun (Yoruba)
Scientific Name: Ipomoea batatas
Category: Starchy Roots And Tubers
Calories in Yellow Sweet Potato (Raw)
The calories in 100 grams of Yellow Sweet Potato (Raw) is 121 calories (kcal).
Quick Yellow Sweet Potato (Raw) Nutritional Value
Here is a quick overview of Yellow Sweet Potato (Raw) nutrition information:
Quantity | 100g |
Calories | 121 kcl |
Fat | 0.2g |
Protein | 1.55g |
Carb | 27.25g |
Detailed Yellow Sweet Potato (Raw) Nutrition Data
Here is the detailed data on Yellow Sweet Potato (Raw) nutrition info:
Yellow Sweet Potato (Raw) Macronutrients data
Weight | 100g |
Energy | 513 Kj |
Calories | 121 kcl |
Fat | 0.2g |
Protein | 1.55g |
Carb | 27.25g |
Fiber | 2g |
Water | 68.833g |
Yellow Sweet Potato (Raw) Minerals Data
Weight | 100g |
Calcium | 34.5mg |
Iron (Fe) | 1.275mg |
Magnesium | 16mg |
Phosphorus (P) | 38mg |
Potassium (k) | 461mg |
Sodium (Na) | 26.5mg |
Zinc (Zn) | 0.528mg |
Copper (Cu) | 0.246mg |
Manganese | mg |
Yellow Sweet Potato (Raw) Vitamins Data
Weight | 100g |
Vitamin A, RAE | 135μg |
Retinol | mg |
Carotene, beta | 1800μg |
Vitamin D | μg |
Thiamin, B1 | 0.09mg |
Riboflavin, B2 | 0.04mg |
Niacin, B3 | 0.7mg |
0.27mg | |
Folate, B9 (μg) | 52μg |
Vitamin B12 (μg) | μg |
Vitamin C (mg) | 37mg |
other Yellow Sweet Potato (Raw) Micronutrients
Weight | 100g |
Ash | 0.9g |
Alcohol | - |
Caffeine | - |
Theobromine | - |
Summary of Yellow Sweet Potato (Raw) , Dankalin hausa (Hausa), Odunkun (Yoruba) Nutrition Info
Serving size of 100 grams of Yellow Sweet Potato (Raw) , Dankalin hausa (Hausa), Odunkun (Yoruba) contains 121 calories, 1.55g of Protein, 0.2g of Fat, and 27.25g of Carbs.
Yellow Sweet Potato (Raw) Nutrition facts Summary | ||
Description: | Potato, sweet,peeled, yellow, raw | |
Local Names: | Dankalin hausa (Hausa), Odunkun (Yoruba) | |
Scientific Name: | Ipomoea batatas | |
Category: | Starchy Roots And Tubers | |
Serving Size: | 100 grams | |
Calories: | 121 Kcal/100g | |
Nutrients | - Energy:
513Kj |
Data sources include: Akinyele I.O. And Shokunbi O.S 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 Unpublished data, Human Nutrition Unit, Department of Biochemistry, University of Calabar, Nigeria.5 Concentrations of Mn, Fe, Cu,Zn, Cr,Cd,Pb, Ni in selected Nigerian tubers, legumes and cereals and estimates of the adult daily intakes. Vol. 173, pp: 702-708, 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., https://fdc.nal.usda.gov/