Sweet potato, frozen, cooked, baked, with salt nutrition: calories, carbs, GI, protein, fiber, fats
*all the values are displayed for the amount of 100 grams
Important nutritional characteristics for Sweet potato, frozen, cooked, baked, with salt
| Calories ⓘ Calories for selected serving | 100 kcal |
| Net Carbs ⓘ Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols | 22 grams |
| Acidity (Based on PRAL) ⓘ PRAL (Potential renal acid load) is calculated using a formula. On the PRAL scale the higher the positive value, the more is the acidifying effect on the body. The lower the negative value, the higher the alkalinity of the food. 0 is neutral. | -6.5 (alkaline) |
Sweet potato, frozen, cooked, baked, with salt calories (kcal)
| Serving Size | Calories | Weight |
|---|---|---|
| Calories in 100 grams | 100 | |
| Calories in 1 cup, cubes | 176 | 176 g |
Mineral coverage chart
Mineral chart - relative view
Vitamin coverage chart
Vitamin A:
49230IU of 5,000IU
985%
Vitamin E :
0mg of 15mg
0%
Vitamin D:
0µg of 10µg
0%
Vitamin C:
27mg of 90mg
30%
Vitamin B1:
0.2mg of 1mg
17%
Vitamin B2:
0.17mg of 1mg
13%
Vitamin B3:
1.7mg of 16mg
10%
Vitamin B5:
1.7mg of 5mg
34%
Vitamin B6:
0.56mg of 1mg
43%
Folate:
66µg of 400µg
17%
Vitamin B12:
0µg of 2µg
0%
Choline:
0mg of 550mg
0%
Vitamin K:
0µg of 120µg
0%
Vitamin chart - relative view
Vitamin D
0 µg
TOP 100%
Macronutrients chart
Protein:
Daily Value: 3%
1.7 g of 50 g
1.7 g (3% of DV )
Fats:
Daily Value: 0%
0.1 g of 65 g
0.1 g (0% of DV )
Carbs:
Daily Value: 8%
23.4 g of 300 g
23.4 g (8% of DV )
Water:
Daily Value: 4%
73.7 g of 2,000 g
73.7 g (4% of DV )
Other:
1.1 g
1.1 g
Protein quality breakdown
Tryptophan:
63mg of 280mg
23%
Threonine:
255mg of 1,050mg
24%
Isoleucine:
258mg of 1,400mg
18%
Leucine:
378mg of 2,730mg
14%
Lysine:
252mg of 2,100mg
12%
Methionine:
126mg of 1,050mg
12%
Phenylalanine:
309mg of 1,750mg
18%
Valine:
336mg of 1,820mg
18%
Histidine:
96mg of 700mg
14%
Fat type information
Saturated Fat:
0.03 g
Monounsaturated Fat:
0.01 g
Polyunsaturated fat:
0.05 g
Fiber content ratio for Sweet potato, frozen, cooked, baked, with salt
Sugar:
0 g
Fiber:
1.8 g
Other:
22 g
All nutrients for Sweet potato, frozen, cooked, baked, with salt per 100g
| Nutrient | Value | DV% | In TOP % of foods | Comparison |
| Calories | 100kcal | 5% | 73% |
2.1 times more than Orange
|
| Protein | 1.7g | 4% | 80% |
1.6 times less than Broccoli
|
| Fats | 0.12g | 0% | 91% |
277.6 times less than Cheese
|
| Vitamin C | 9.1mg | 10% | 25% |
5.8 times less than Lemon
|
| Net carbs | 22g | N/A | 30% |
2.5 times less than Chocolate
|
| Carbs | 23g | 8% | 31% |
1.2 times less than Rice
|
| Cholesterol | 0mg | 0% | 100% |
N/A
|
| Vitamin D | 0µg | 0% | 100% |
N/A
|
| Magnesium | 21mg | 5% | 57% |
6.7 times less than Almond
|
| Calcium | 35mg | 4% | 41% |
3.6 times less than Milk
|
| Potassium | 377mg | 11% | 21% |
2.6 times more than Cucumber
|
| Iron | 0.54mg | 7% | 76% |
4.8 times less than Beef broiled
|
| Fiber | 1.8g | 7% | 39% |
1.3 times less than Orange
|
| Copper | 0.18mg | 20% | 33% |
1.3 times more than Shiitake
|
| Zinc | 0.3mg | 3% | 80% |
21 times less than Beef broiled
|
| Phosphorus | 44mg | 6% | 79% |
4.1 times less than Chicken meat
|
| Sodium | 244mg | 11% | 38% |
2 times less than White Bread
|
| Vitamin A | 16410IU | 328% | 9% |
Equal to Carrot
|
| Vitamin A RAE | 821µg | 91% | 19% | |
| Selenium | 0.6µg | 1% | 88% | |
| Manganese | 0.67mg | 29% | 35% | |
| Vitamin B1 | 0.07mg | 6% | 64% |
4 times less than Pea raw
|
| Vitamin B2 | 0.06mg | 4% | 79% |
2.3 times less than Avocado
|
| Vitamin B3 | 0.56mg | 3% | 77% |
17.2 times less than Turkey meat
|
| Vitamin B5 | 0.56mg | 11% | 54% |
2 times less than Sunflower seed
|
| Vitamin B6 | 0.19mg | 14% | 50% |
1.6 times more than Oat
|
| Vitamin B12 | 0µg | 0% | 100% |
N/A
|
| Folate | 22µg | 6% | 47% |
2.8 times less than Brussels sprout
|
| Trans Fat | 0g | N/A | 100% |
N/A
|
| Saturated Fat | 0.03g | 0% | 90% |
226.7 times less than Beef broiled
|
| Monounsaturated Fat | 0.01g | N/A | 94% |
1959.8 times less than Avocado
|
| Polyunsaturated fat | 0.05g | N/A | 89% |
890.1 times less than Walnut
|
| Tryptophan | 0.02mg | 0% | 92% |
14.5 times less than Chicken meat
|
| Threonine | 0.09mg | 0% | 91% |
8.5 times less than Beef broiled
|
| Isoleucine | 0.09mg | 0% | 91% |
10.6 times less than Salmon raw
|
| Leucine | 0.13mg | 0% | 92% |
19.3 times less than Tuna Bluefin
|
| Lysine | 0.08mg | 0% | 92% |
5.4 times less than Tofu
|
| Methionine | 0.04mg | 0% | 90% |
2.3 times less than Quinoa
|
| Phenylalanine | 0.1mg | 0% | 90% |
6.5 times less than Egg
|
| Valine | 0.11mg | 0% | 91% |
18.1 times less than Soybean raw
|
| Histidine | 0.03mg | 0% | 93% |
23.4 times less than Turkey meat
|
Check out similar food or compare with current
NUTRITION FACTS LABEL
Nutrition Facts
___servings per container
Serving Size ______________
Serving Size ______________
Amount Per 100g
Calories 100
% Daily Value*
0.18%
Total Fat
0.12g
0.12%
Saturated Fat 0.03g
0
Trans Fat
0g
0
Cholesterol 0mg
11%
Sodium 244mg
7.8%
Total Carbohydrate
23g
7.2%
Dietary Fiber
1.8g
Total Sugars 0g
Includes ? g Added Sugars
Protein
1.7g
Vitamin D
0mcg
0
Calcium
35mg
3.5%
Iron
0.54mg
6.8%
Potassium
377mg
11%
*
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Health checks
ⓘ
Dietary cholesterol is not associated with an increased risk of coronary heart disease in healthy individuals. However, dietary cholesterol is common in foods that are high in harmful saturated fats.
Source
Low in Cholesterol
ⓘ
Trans fat consumption increases the risk of cardiovascular disease and mortality by negatively affecting blood lipid levels.
Source
No Trans Fats
ⓘ
Saturated fat intake can raise total cholesterol and LDL (low-density lipoprotein) levels, leading to an increased risk of atherosclerosis. Dietary guidelines recommend limiting saturated fats to under 10% of calories a day.
Source
Low in Saturated Fats
ⓘ
While the consumption of moderate amounts of added sugars is not detrimental to health, an excessive intake can increase the risk of obesity, and therefore, diabetes.
Source
Low in Sugars
References
All the values for which the sources are not specified explicitly are taken from FDA’s Food Central. The exact link to the food presented on this page can be found below.