Sweet potato, cooked, boiled, without skin, with salt
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 263mg
0.26%
Potassium 230mg
0.23%
Total Carbohydrate 18g
18%
Protein 1g
1%
Nutrient
Quantity
Units
Alanine
0.09
g
Alcohol, ethyl
0.00
g
Arginine
0.08
g
Ash
0.63
g
Aspartic acid
0.28
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
0.01
g
Dihydrophylloquinone
0.00
mcg
Energy
76.00
kcal
Energy
320.00
kJ
Fatty acids, total monounsaturated
0.00
g
Fatty acids, total polyunsaturated
0.08
g
Fatty acids, total saturated
0.04
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
0.16
g
Glycine
0.07
g
Histidine
0.03
g
Iron, Fe
0.72
mg
Isoleucine
0.08
g
Lactose
0.00
g
Leucine
0.12
g
Lutein + zeaxanthin
0.00
mcg
Lycopene
0.00
mcg
Lysine
0.08
g
Magnesium, Mg
18.00
mg
Maltose
3.34
g
Manganese, Mn
0.27
mg
Methionine
0.04
g
Niacin
0.54
mg
Pantothenic acid
0.58
mg
Phenylalanine
0.10
g
Phosphorus, P
32.00
mg
Potassium, K
230.00
mg
Proline
0.07
g
Protein
1.37
g
Retinol
0.00
mcg
Riboflavin
0.05
mg
Selenium, Se
0.20
mcg
Serine
0.09
g
Sodium, Na
263.00
mg
Starch
5.22
g
Sucrose
1.43
g
Sugars, total
5.74
g
Theobromine
0.00
mg
Thiamin
0.06
mg
Threonine
0.08
g
Tocopherol, beta
0.01
mg
Tocopherol, delta
0.00
mg
Tocopherol, gamma
0.00
mg
Total lipid (fat)
0.14
g
Tryptophan
0.02
g
Tyrosine
0.07
g
Valine
0.11
g
Vitamin A, IU
15740.00
IU
Vitamin A, RAE
787.00
mcg_RAE
Vitamin B-12
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 K (phylloquinone)
2.10
mcg
Water
80.13
g
Zinc, Zn
0.20
mg
References:
Dr. Michael Colgan. "Optimum Sports Nutrition". 1993.
J P Sweeney, A C Marsh. "Effect of processing on provitamin A in vegetables". 1971 J Am Diet Assoc 59 Pg. 238 - 243
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
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
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
Nutrient Data Laboratory, ARS, USDA. "National Food and Nutrient Analysis Program Wave 6a". 2002 Beltsville MD
