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Nutrition - Facts for Sweet potato, cooked, boiled, without skin
Nutrition
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Nutrition facts for a little less than ¼ pound (100 grams) of Sweet potato, cooked, boiled, without skin.
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Sweet potato, cooked, boiled, without skin

Calories 76 Calories from Fat 1
(2%)
 [1]
% Total Quantity
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat g %
Cholesterol 0mg 0%
Sodium 27mg 0.03%
Potassium 230mg 0.23%
Total Carbohydrate 18g 18%
Protein 1g 1%


NutrientQuantityUnits
Alanine 0.07 g
Alcohol, ethyl 0.00 g
Arginine 0.05 g
Ash 0.63 g
Aspartic acid 0.34 g
Caffeine 0.00 mg
Calcium, Ca 27.00 mg
Carbohydrate, by difference 17.72 g
Carotene, alpha 0.00 mcg
Carotene, beta 9444.00 mcg
Cholesterol 0.00 mg
Choline, total 10.80 mg
Copper, Cu 0.09 mg
Cryptoxanthin, beta 0.00 mcg
Cystine 0.02 g
Dihydrophylloquinone 0.00 mcg
Energy 76.00 kcal
Energy 320.00 kJ
Fatty acids, total monounsaturated 0.00 g
Fatty acids, total polyunsaturated 0.06 g
Fatty acids, total saturated 0.03 g
Fiber, total dietary 2.50 g
Folate, DFE 6.00 mcg_DFE
Folate, food 6.00 mcg
Folate, total 6.00 mcg
Folic acid 0.00 mcg
Fructose 0.43 g
Galactose 0.00 g
Glucose (dextrose) 0.54 g
Glutamic acid 0.14 g
Glycine 0.06 g
Histidine 0.03 g
Iron, Fe 0.72 mg
Isoleucine 0.05 g
Lactose 0.00 g
Leucine 0.08 g
Lutein + zeaxanthin 0.00 mcg
Lycopene 0.00 mcg
Lysine 0.06 g
Magnesium, Mg 18.00 mg
Maltose 3.34 g
Manganese, Mn 0.27 mg
Methionine 0.03 g
Niacin 0.54 mg
Pantothenic acid 0.58 mg
Phenylalanine 0.08 g
Phosphorus, P 32.00 mg
Potassium, K 230.00 mg
Proline 0.05 g
Protein 1.37 g
Retinol 0.00 mcg
Riboflavin 0.05 mg
Selenium, Se 0.20 mcg
Serine 0.08 g
Sodium, Na 27.00 mg
Starch 5.22 g
Sucrose 1.43 g
Sugars, total 5.74 g
Theobromine 0.00 mg
Thiamin 0.06 mg
Threonine 0.07 g
Tocopherol, beta 0.01 mg
Tocopherol, delta 0.00 mg
Tocopherol, gamma 0.00 mg
Total lipid (fat) 0.14 g
Tryptophan 0.03 g
Tyrosine 0.03 g
Valine 0.07 g
Vitamin A, IU 15740.00 IU
Vitamin A, RAE 787.00 mcg_RAE
Vitamin B-12 0.00 mcg
Vitamin B-12, added 0.00 mcg
Vitamin B-6 0.17 mg
Vitamin C, total ascorbic acid 12.80 mg
Vitamin D 0.00 IU
Vitamin D (D2 + D3) 0.00 mcg
Vitamin E (alpha-tocopherol) 0.94 mg
Vitamin E, added 0.00 mg
Vitamin K (phylloquinone) 2.10 mcg
Vitamin P (proanthocyanidin 4-6mers) 0.00 mg
Vitamin P (proanthocyanidin 7-10mers) 0.00 mg
Vitamin P (proanthocyanidin dimers) 0.00 mg
Vitamin P (proanthocyanidin monomers) 0.00 mg
Vitamin P (proanthocyanidin polymers (>10mers)) 0.00 mg
Vitamin P (proanthocyanidin trimers) 0.00 mg
Water 80.13 g
Zinc, Zn 0.20 mg

References:

  1. Dr. Michael Colgan. "Optimum Sports Nutrition". 1993.
  2. J P Sweeney, A C Marsh. "Effect of processing on provitamin A in vegetables". 1971 J Am Diet Assoc 59 Pg. 238 - 243
  3. J Q Wu, D E Carrol. "Chemical and physical sensory stabilities of prebaked frozen sweet potatoes.". 1991 J. Food Sci. 56 1 Pg. 710 - 713
  4. L A Chandler, S J Schwartz. "Isomerization and losses of trans-beta-carotene in sweet potatoes as affected by processing treatments". 1988 J Agric Food Chem 36 Pg. 129 - 133
  5. F Khachik, G R Beecher. "Application of C-45-beta-carotene as an internal standard for the quantification of carotenoids in yellow/orange vegetables by liquid chromatography". 1987 J Agr Food Chem 35 Pg. 732 - 738
  6. Nutrient Data Laboratory, ARS, USDA. "National Food and Nutrient Analysis Program Wave 6a". 2002 Beltsville MD

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