Sweet potato, 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 | Significant | Maltose | |
| 2500 | Fiber, total dietary | ||
| 1430 | Sucrose | ||
| 1370 | Protein | ||
| 630 | ASH, TOTAL | ||
| 540 | Glucose (dextrose) | ||
| 430 | Fructose | ||
| 230 | Potassium, K | ||
| 140 | Total lipid (fat) | ||
| 60 | FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids) | ||
| 32 | Phosphorus, P | ||
| 30 | FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid) | ||
| 27 | Calcium, Ca | ||
| 18 | Magnesium, Mg | ||
| 12.8 | Vitamin C | ||
| 9.444 | Significant | Carotene, beta | |
| 0.94 | Vitamin E (alpha-tocopherol) | ||
| 0.72 | Iron, Fe | ||
| 0.58 | Pantothenic acid | ||
| 0.53 | Niacin | ||
| 0.26 | Manganese, Mn | ||
| 0.2 | Zinc, Zn | ||
| 0.16 | Vitamin B-6 | ||
| 0.09 | Copper, Cu | ||
| 0.05 | Thiamin | ||
| 0.04 | Riboflavin | ||
| 0.01 | Tocopherol, beta | ||
| 0.006 | Folic acid | ||
| 0.0021000000000000003 | Vitamin K (phylloquinone) | ||
| 0.0002 | Selenium, Se |