Vegetables / Fresh

Nutritional Information, Diet Info and Calories in
Sweet Potato, Baked W/salt

Nutrition Facts
Serving Size
1 medium
 
Amount Per Serving
Calories
102
Calories from Fat
1
 
% Daily Value*
Total Fat
0.2g
0%
Saturated Fat
0.1g
0%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
280.4mg
12%
Potassium
541.5mg
15%
Total Carbohydrate
23.6g
8%
Dietary Fiber
3.8g
15%
Sugars
9.6g
Protein
2.3g
5%
 
Vitamin A  438% • Vitamin C  37%
Calcium  4% • Iron  4%
Thiamin  8% • Riboflavin  7%
Vitamin B6  16% • Niacin  8%
Magnesium  8% • Phosphorus  6%
Zinc  2% • Copper  9%
Pantothenic Acid  10% •  
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Notes: baked in skin (2'' dia, 5'' raw)

Additional Serving Size Recommendations

Nutrition Facts
Serving Size
1/2 cup
 
Amount Per Serving
Calories
89
Calories from Fat
1
 
% Daily Value*
Total Fat
0.2g
0%
Saturated Fat
0.1g
0%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
246mg
10%
Potassium
475mg
14%
Total Carbohydrate
20.7g
7%
Dietary Fiber
3.3g
13%
Sugars
8.4g
Protein
2g
4%
 
Vitamin A  384% • Vitamin C  33%
Calcium  4% • Iron  4%
Thiamin  7% • Riboflavin  6%
Vitamin B6  14% • Niacin  7%
Magnesium  7% • Phosphorus  5%
Zinc  2% • Copper  8%
Pantothenic Acid  9% •  
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts
Serving Size
100 grams
 
Amount Per Serving
Calories
89
Calories from Fat
1
 
% Daily Value*
Total Fat
0.2g
0%
Saturated Fat
0.1g
0%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
246mg
10%
Potassium
475mg
14%
Total Carbohydrate
20.7g
7%
Dietary Fiber
3.3g
13%
Sugars
8.4g
Protein
2g
4%
 
Vitamin A  384% • Vitamin C  33%
Calcium  4% • Iron  4%
Thiamin  7% • Riboflavin  6%
Vitamin B6  14% • Niacin  7%
Magnesium  7% • Phosphorus  5%
Zinc  2% • Copper  8%
Pantothenic Acid  9% •  
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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