Sweet potato, cooked, boiled, without skin, with salt
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 |
|---|---|---|---|
| 80130 | - | Water | |
| 5220 | - | Starch | |
| 3340 | 🏆 | - | Maltose |
| 2500 | - | Fiber, total dietary | |
| 1430 | - | Sucrose | |
| 1370 | - | Protein | |
| 630 | - | ASH, TOTAL | |
| 540 | - | Glucose (dextrose) | |
| 430 | - | Fructose | |
| 230 | - | Potassium, K | |
| 140 | - | Total lipid (fat) | |
| 80 | - | FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids) | |
| 40 | - | FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid) | |
| 32 | - | Phosphorus, P | |
| 27 | - | Calcium, Ca | |
| 18 | - | Magnesium, Mg | |
| 12.8 | - | Vitamin C | |
| 9.444 | 🏆 | - | Carotene, beta |
| 0.94 | - | Vitamin E (alpha-tocopherol) | |
| 0.72 | - | Iron, Fe | |
| 0.581 | - | Pantothenic acid | |
| 0.538 | - | Niacin | |
| 0.266 | - | Manganese, Mn | |
| 0.2 | - | Zinc, Zn | |
| 0.165 | - | Vitamin B-6 | |
| 0.094 | - | Copper, Cu | |
| 0.056 | - | Thiamin | |
| 0.047 | - | Riboflavin | |
| 0.01 | - | Tocopherol, beta | |
| 0.006 | - | Folic acid | |
| 0.0021000000000000003 | - | Vitamin K (phylloquinone) | |
| 0.0002 | - | Selenium, Se |