Sweet Potatoes

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Sweet Potatoes
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Health Score:
9,3 / 10
Difficulty:
easy
Difficulty
Preparation:
1 min
Preparation
Calories:
444
calories
Calories

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie444 kcal(21 %)
Protein7 g(7 %)
Fat2 g(2 %)
Carbohydrates96 g(64 %)
Sugar added0 g(0 %)
Roughage12.6 g(42 %)
Vitamin A5.3 mg(663 %)
Vitamin D0 μg(0 %)
Vitamin E18.2 mg(152 %)
Vitamin K0 μg(0 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.2 mg(18 %)
Niacin4.4 mg(37 %)
Vitamin B₆1.1 mg(79 %)
Folate48 μg(16 %)
Pantothenic acid3.3 mg(55 %)
Biotin16 μg(36 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C120 mg(126 %)
Potassium1,440 mg(36 %)
Calcium88 mg(9 %)
Magnesium72 mg(24 %)
Iron2.7 mg(18 %)
Iodine10 μg(5 %)
Zinc0.9 mg(11 %)
Saturated fatty acids0.9 g
Uric acid56 mg
Cholesterol0 mg
Complete sugar18 g

Ingredients

for
3
Ingredients
3 Sweet potato
How healthy are the main ingredients?
Sweet potato

Preparation steps

1.

The scientific name for the red-skinned variety of sweet potato is "ipomoea batatas."

2.

The sweet potato is native to Central and South America. In Southeast Asia, it was introduced in by Europeans. The largest crop comes from China, with one-third of world production.

3.

The sweet taste of sweet potatoes is caused by high sugar content.

4.

There is also tuber starch in sweet potatoes.

5.

Nutritional value for 100 grams (approximately 3.5 ounces) of sweet potatoes:

6.

111 kcal

7.

69 grams or 2.5 ounces of water

8.

24 grams or .9 ounces of carbohydrates

9.

1.6 grams or 0.06 ounces of protein

10.

3.14 grams or 0.11 ounces of fiber

11.

600 mg of vitamin E

12.

1426 mg of vitamin A

13.

30 mg Vitamin C

14.

23 mg of vitamin K

15.

64 mgof vitamin B1

16.

50 mg of vitamin B2

17.

600 mg vitamin B3

18.

830 mg Vitamin B5

19.

270 mg Vitamin B6

20.

413 mg potassium

21.

35 mg calcium

22.

900 mg zinc

23.

Preparation:

24.

Sweet potatoes can be boiled, baked, fried or fried. They should be washed and peeled, as desired, before preparing. They may be eaten raw.

25.

Red-fleshed varieties are best to cook.