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 |