Pular para o conteúdo principal

Sweet potato, raw, flesh only

Sweet potato is a starchy root vegetable. These figures describe the raw flesh of the yellow variety, without the skin. It mainly provides carbohydrate, with 21g per 100g, and also contains several vitamins and minerals. Each 100g provides 655µg of vitamin A as retinol equivalent, 23mg of vitamin C and 370mg of potassium.

Carbohydrate provides energy for the body. Vitamin A supports normal vision and immune function, while vitamin C helps the body absorb iron from plant foods and supports collagen formation. The raw flesh contains little fat or salt, although cooking methods and added ingredients can change the nutritional content of the prepared food. Full nutrient figures are in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

87 kcal

Energy

372 kJ

Gordura

0.3g

of which saturates

0.1g

Carbohydrate

21g

of which sugars

5.7g

Proteína

1.2g

Sal

0.1g

Álcool

0g

Água

74g

Colesterol

0mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

655µg

Vitamina D

0µg

Vitamina E

0.28mg

Vitamina C

23mg

Thiamin (B1)

0.17mg

Riboflavin (B2)

Trace

Niacin (B3)

0.5mg

Vitamina B6

0.09mg

Vitamina B12

0µg

Ácido Fólico

17µg

Cálcio

24mg

Ferro

0.7mg

Magnésio

18mg

Phosphorus

50mg

Potássio

370mg

Sódio

40mg

Zinco

0.3mg

Copper

0.14mg

Selenium

1µg

Iodo

2µg

Other types of sweet potato

Alimentos

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Sweet potato, flesh only, boiled in unsalted water

58 kcal

1.7g

0.2g

2.7g

Sweet potato, wedges, flesh and skin, baked in rapeseed oil

139 kcal

2.9g

3.9g

5.2g

Sweet potato, baked

115 kcal

1.6g

0.4g

5.2g

Sweet potato, steamed

84 kcal

1.1g

0.3g

2.7g

About these figures

Values are per 100g of the food as described (Yellow variety). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

Leitura adicional e referências

  • Public Health England. McCance and Widdowson's The Composition of Foods Integrated Dataset 2021. GOV.UK.

Histórico do artigo

As informações nesta página são escritas e revisadas por clínicos qualificados.
  • 4 Nov 2026 | Última versão
  • 3 Nov 2026 | Publicado originalmente