Yam, tuber, Giwa, raw (Nigeria), n=1
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 |
---|---|---|---|
63100 | Water | ||
28100 | Carbohydrate | ||
5900 | Fiber, total dietary | ||
1900 | Protein | ||
900 | ASH, TOTAL | ||
383 | Potassium, K | ||
200 | Total lipid (fat) | ||
133 | Energy | ||
80 | Fatty acids, total polyunsaturated | ||
70 | FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6) | ||
52 | Phosphorus, P | ||
50 | Fatty acids, total saturated | ||
20 | Fatty acids, total monounsaturated | ||
20 | Tryptophan | ||
20 | FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3) | ||
13 | Vitamin C | ||
10 | Magnesium, Mg | ||
8 | Calcium, Ca | ||
5 | Sodium, Na | ||
1.1 | Niacin | ||
0.8 | Niacin | ||
0.41 | Zinc, Zn | ||
0.35 | Tocopherol, beta | ||
0.3 | Iron, Fe | ||
0.24 | Pyridoxine (Vitamin B6 | ||
0.23 | Vitamin E (alpha-tocopherol) | ||
0.15 | Copper, Cu | ||
0.07 | Thiamin | ||
0.028 | Folic acid | ||
0.02 | Riboflavin |