Yam, tuber, three-leaved, pale, 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
66100 Water
25100 Carbohydrate
5400 Fiber, total dietary
1900 Protein
1400 ASH, TOTAL
254 Potassium, K
200 Total lipid (fat)
120 Energy
80 Fatty acids, total polyunsaturated
70 Phosphorus, P
60 FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
50 Fatty acids, total saturated
20 Tryptophan
20 FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
16 Magnesium, Mg
15 Calcium, Ca
12 Vitamin C
10 Fatty acids, total monounsaturated
5 Sodium, Na
1 Niacin
0.7 Niacin
0.63 Zinc, Zn
0.37 Tocopherol, beta
0.3 Iron, Fe
0.24 Vitamin E (alpha-tocopherol)
0.23 Copper, Cu
0.21 Pyridoxine (Vitamin B6
0.07 Thiamin
0.063 Carotene, beta
0.05 Riboflavin
0.019 Folic acid
0.011 Vitamin A, IU
0.002 Carotene, alpha

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