International Journal of Food Science / 2016 / Article / Tab 1

Review Article

Roots and Tuber Crops as Functional Foods: A Review on Phytochemical Constituents and Their Potential Health Benefits

Table 1

Nutritional composition of selected tuber crops.

Nutrients (per 100 g)PotatoesSweet potatoes, rawCassava, rawYam, raw
White flesh and skin, raw Red flesh and skin, raw

Proximate composition
 Energy (kcal)69.07086.0160.0118.0
 Protein (g)
 Total lipid (fat) (g)
 Carbohydrate, by difference (g)15.715.920.138.127.9
 Fibre, total dietary (g)
 Sugars, total (g)g1.
 Calcium, Ca (mg)910301617
 Magnesium, Mg (mg)2122252121
 Potassium, K (mg)407455337271816
 Phosphorus, P (mg)6261472755
 Sodium, Na (mg)m161855149
 Total ascorbic acid (mg)19.708.602.4020.6017.10
 Thiamin (mg)
 Riboflavin (mg)
 Niacin (mg)
 Vitamin B-6 (mg)0.2030.1700.2090.0880.293
 Folate (μg-DFE)1818112723
 Vitamin E (mg)
 Vitamin K (μg)
 Vitamin A (IU)IU871418713138

Source: USDA [105].

We are committed to sharing findings related to COVID-19 as quickly as possible. We will be providing unlimited waivers of publication charges for accepted research articles as well as case reports and case series related to COVID-19. Review articles are excluded from this waiver policy. Sign up here as a reviewer to help fast-track new submissions.