Eppaw, raw
* The % Daily Value 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.
Macronutrients
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| Nutrient | Amount | % DV | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 13 MG | 14% | |
| Thiamin | 0.1 MG | 9% | |
| Riboflavin | 0.1 MG | 9% | |
| Niacin | 0.3 MG | 2% | |
| Pantothenic acid | 1.2 MG | 23% | |
| Vitamin B-6 | 0.2 MG | 10% | |
| Folate, total | 24 UG | 6% | |
| Vitamin B-12 | 0 UG | 0% | |
| Vitamin A, RAE | 0 UG | 0% | |
| Vitamin D (D2 + D3) | 0 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 110 MG | 8% | |
| Iron, Fe | 1.2 MG | 6% | |
| Magnesium, Mg | 32 MG | 8% | |
| Phosphorus, P | 165 MG | 13% | |
| Potassium, K | 340 MG | 7% | |
| Sodium, Na | 12 MG | 1% | |
| Zinc, Zn | 1.2 MG | 10% | |
| Copper, Cu | 0.2 MG | 26% | |
| Manganese, Mn | 1.1 MG | 48% | |
| Selenium, Se | 0.9 UG | 2% |
Nutrition Highlights
- Very low in fat (1.8g per 100g).
- Good source of Copper, Cu (26% DV).
- Good source of Manganese, Mn (48% DV).
- Good source of Pantothenic acid (23% DV).
About Eppaw, raw
This plant-based food is a starchy, tuberous root that grows underground and is often compared to yams or cassava in texture and culinary use. It is a good source of carbohydrates, providing steady energy, and contains a modest amount of protein for a root vegetable. While it's low in fiber and fat, it does offer small amounts of essential minerals and vitamins, making it a wholesome addition to a balanced diet when prepared in healthy ways.
Commonly boiled, steamed, or roasted, this root can be mashed, added to soups, or sliced and fried for a crispy snack. In many cultures, it's a staple ingredient in hearty stews or served alongside proteins and vegetables. Because of its neutral flavor, it absorbs seasonings well and pairs nicely with both savory and sweet dishes. For those managing blood sugar, it's best consumed in moderation and paired with fiber-rich or protein-rich foods to help balance its glycemic impact.
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