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Sweet potato, steamed

Sweet potato is a starchy root vegetable, described here after steaming. It mainly provides carbohydrate, along with fibre and several vitamins and minerals. Per 100g, steamed sweet potato contains 20g of carbohydrate, 2.7g of fibre, 625µg of vitamin A (retinol equivalent) and 350mg of potassium.

Carbohydrate supplies energy, while fibre helps support normal bowel function. Vitamin A contributes to normal vision and immune function, and potassium supports normal muscle and nerve function. Steamed sweet potato contains little fat or salt on its own, although added ingredients can change this. Its carbohydrate content is relevant for people monitoring carbohydrate intake. Full nutrient figures are provided in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

84 kcal

Energy

356 kJ

Gordura

0.3g

of which saturates

0.1g

Carbohydrate

20g

of which sugars

8.4g

Fibra

2.7g

Proteína

1.1g

Sal

0.09g

Água

75g

Colesterol

0mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

625µg

Vitamina D

0µg

Vitamina E

1.1mg

Vitamina C

17mg

Thiamin (B1)

0.07mg

Riboflavin (B2)

Trace

Niacin (B3)

0.5mg

Vitamina B6

0.05mg

Vitamina B12

0µg

Ácido Fólico

8µg

Cálcio

20mg

Ferro

0.7mg

Magnésio

16mg

Phosphorus

48mg

Potássio

350mg

Sódio

35mg

Zinco

0.3mg

Copper

0.13mg

Selenium

1µg

Iodo

2µg

Other types of sweet potato

Alimentos

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Sweet potato, baked

115 kcal

1.6g

0.4g

5.2g

Sweet potato, flesh only, boiled in unsalted water

58 kcal

1.7g

0.2g

2.7g

Sweet potato, raw, flesh only

87 kcal

1.2g

0.3g

–

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

139 kcal

2.9g

3.9g

5.2g

About these figures

Values are per 100g of the food as described (Literature sources and calculation from raw). "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

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  • 4 Nov 2026 | Última versão
  • 3 Nov 2026 | Publicado originalmente