Taro, 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 |
---|---|---|---|
85700 | Water | ||
6000 | Fiber, total dietary | ||
2800 | Carbohydrate | ||
2700 | Protein | ||
2000 | ASH, TOTAL | ||
900 | Total lipid (fat) | ||
635 | Potassium, K | ||
410 | 👎 | Fatty acids, total polyunsaturated | |
250 | Fatty acids, total saturated | ||
210 | FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6) | ||
202 | Calcium, Ca | ||
200 | FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3) | ||
63 | Magnesium, Mg | ||
52 | Phosphorus, P | ||
44 | Vitamin C | ||
42 | Energy | ||
30 | Fatty acids, total monounsaturated | ||
27 | Tryptophan | ||
13 | Sodium, Na | ||
1.72 | Carotene, beta | ||
1.6 | Iron, Fe | ||
1.3 | Niacin | ||
0.8 | Niacin | ||
0.42 | Zinc, Zn | ||
0.35 | 👎 | Riboflavin | |
0.287 | 👎 | Vitamin A, IU | |
0.28 | Pyridoxine (Vitamin B6 | ||
0.16 | Thiamin | ||
0.12 | Copper, Cu | ||
0.094 | 👎 | Folic acid | |
0.07 | Vitamin E (alpha-tocopherol) |