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)1.71.91.61.41.5
 Total lipid (fat) (g)0.10.10.10.30.2
 Carbohydrate, by difference (g)15.715.920.138.127.9
 Fibre, total dietary (g)2.41.73.01.84.1
 Sugars, total (g)g1.21.34.21.70.5
Minerals
 Calcium, Ca (mg)910301617
 Magnesium, Mg (mg)2122252121
 Potassium, K (mg)407455337271816
 Phosphorus, P (mg)6261472755
 Sodium, Na (mg)m161855149
Vitamins
 Total ascorbic acid (mg)19.708.602.4020.6017.10
 Thiamin (mg)0.070.080.080.090.11
 Riboflavin (mg)0.030.030.060.050.03
 Niacin (mg)1.071.150.560.850.55
 Vitamin B-6 (mg)0.2030.1700.2090.0880.293
 Folate (μg-DFE)1818112723
 Vitamin E (mg)0.010.010.260.190.35
 Vitamin K (μg)1.62.91.81.92.3
 Vitamin A (IU)IU871418713138

Source: USDA [105].

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