Sweet potato, cooked, baked in skin, flesh, without salt

Vegetables and Vegetable Products

USDA dataset: SR Legacy

Quantity Unit

Basis: 100 g.

Meal

Nutrient

Amount

% DV*

Calories

4.5%

Dietary Fiber

3.3 g

11.8%

Total Sugars

6.5 g

Fructose

0.5 g

Galactose

0.0 g

Glucose

0.6 g

Lactose

0.0 g

Maltose

3.1 g

Sucrose

2.3 g

Starch

7.0 g

Saturated Fats

0.1 g

0.3%

Trans Fats

0.0 g

Monounsaturated Fats

0.0 g

Polyunsaturated Fats

0.1 g

Cholesterol

0.0 mg

0.0%

Foods highest in Protein per 100 g (USDA)

Sodium

36.0 mg

1.6%

* Daily Values (DV) indicate the amount of a nutrient in a serving of food that contributes to a daily diet. 2,000 calories per day are used for general nutrition guidance. Source: FDA Daily Values (21 CFR §101.9).

Per household portion

USDA household measures for this record, with energy and macronutrients calculated from the values per 100 g. Adjust any quantity in the serving selector above.

Portion	Grams	Calories	Protein	Carbs	Fat
100 g	100	90 kcal	2 g	20.7 g	0.2 g
1 cup	200	180 kcal	4 g	41.4 g	0.3 g
1 large	180	162 kcal	3.6 g	37.3 g	0.3 g
1 medium (2" dia, 5" long, raw)	114	103 kcal	2.3 g	23.6 g	0.2 g
1 small	60	54 kcal	1.2 g	12.4 g	0.1 g

Portion weights come from the USDA food_portion table. See the methodology.

Nutritionally Similar Foods

Up to five records whose nutrient profile is closest to this one in the prepared similarity data. Similar values do not make foods interchangeable.

Other Sweet potato records

USDA records that share the same first name segment. Read each full name for variety, preparation and added ingredients.

Other forms of Sweet potatoes

Explore other source records in this food group. Preparation, variety and added ingredients remain distinct.

View all Sweet potatoes records

Source and interpretation

This page presents USDA FoodData Central data for informational purposes. Nutrient values can vary by sample, preparation, and serving size and are not medical advice.

USDA dataset:: SR Legacy
FDC ID:: 168483
FDC published:: 2019-04-01

View the USDA source How these values are produced