Sweet potato, 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 |
|---|---|---|---|
| 81900 | Water | ||
| 5600 | Fiber, total dietary | ||
| 5200 | Carbohydrate | ||
| 4900 | Protein | ||
| 2100 | ASH, TOTAL | ||
| 605 | Potassium, K | ||
| 200 | Total lipid (fat) | ||
| 110 | Fatty acids, total polyunsaturated | ||
| 90 | FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6) | ||
| 89 | Phosphorus, P | ||
| 83 | Calcium, Ca | ||
| 74 | Magnesium, Mg | ||
| 54 | Energy | ||
| 50 | Fatty acids, total saturated | ||
| 37 | Tryptophan | ||
| 20 | FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3) | ||
| 10 | Fatty acids, total monounsaturated | ||
| 7 | Vitamin C | ||
| 6 | Sodium, Na | ||
| 3.8 | Iron, Fe | ||
| 1.64 | Carotene, beta | ||
| 1.5 | Niacin | ||
| 1 | Vitamin E (alpha-tocopherol) | ||
| 0.9 | Niacin | ||
| 0.31 | Zinc, Zn | ||
| 0.28 | Riboflavin | ||
| 0.273 | Vitamin A, IU | ||
| 0.18 | Pyridoxine (Vitamin B6 | ||
| 0.1 | Thiamin | ||
| 0.087 | Carotene, alpha | ||
| 0.06 | Folic acid | ||
| 0.056 | Cryptoxanthin, beta | ||
| 0.04 | Copper, Cu |