Taro, leaves, fresh, boiled (as part of a recipe)
Not all nutrients have documented microbiome impacts. We work from what we have. Some nutrients may appear multiple times -- there may be multiple sources.
Items marked as significant are used to estimate the microbiome impact of the food.
| mg per 100 grams | Significant amount | Priority | Nutrient |
|---|---|---|---|
| 85700 | Water | ||
| 6000 | Fiber, total dietary | ||
| 2800 | Carbohydrate | ||
| 2700 | Protein | ||
| 2000 | ASH, TOTAL | ||
| 900 | Total lipid (fat) | ||
| 635 | Potassium, K | ||
| 410 | Fatty acids, total polyunsaturated | ||
| 250 | Fatty acids, total saturated | ||
| 210 | FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6) | ||
| 202 | Calcium, Ca | ||
| 200 | FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3) | ||
| 63 | Magnesium, Mg | ||
| 52 | Phosphorus, P | ||
| 44 | Vitamin C | ||
| 42 | Energy | ||
| 30 | Fatty acids, total monounsaturated | ||
| 27 | Tryptophan | ||
| 13 | Sodium, Na | ||
| 1.72 | Carotene, beta | ||
| 1.6 | Iron, Fe | ||
| 1.3 | Niacin | ||
| 0.8 | Niacin | ||
| 0.42 | Zinc, Zn | ||
| 0.35 | Riboflavin | ||
| 0.287 | Vitamin A, IU | ||
| 0.28 | Pyridoxine (Vitamin B6 | ||
| 0.16 | Thiamin | ||
| 0.12 | Copper, Cu | ||
| 0.094 | Folic acid | ||
| 0.07 | Vitamin E (alpha-tocopherol) |