Sweet potato leaves, cooked, steamed, without salt
* 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 | 1.5 MG | 2% | |
| Thiamin | 0.1 MG | 9% | |
| Riboflavin | 0.3 MG | 21% | |
| Niacin | 1.0 MG | 6% | |
| Pantothenic acid | 0.2 MG | 4% | |
| Vitamin B-6 | 0.2 MG | 9% | |
| Folate, total | 49 UG | 12% | |
| Choline, total | 21 MG | 4% | |
| Vitamin B-12 | 0 UG | 0% | |
| Vitamin A, RAE | 147 UG | 16% | |
| Vitamin E (alpha-tocopherol) | 1.0 MG | 6% | |
| Vitamin D (D2 + D3) | 0 UG | 0% | |
| Vitamin K (phylloquinone) | 108.6 UG | 91% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 33 MG | 3% | |
| Iron, Fe | 0.6 MG | 4% | |
| Magnesium, Mg | 48 MG | 11% | |
| Phosphorus, P | 40 MG | 3% | |
| Potassium, K | 312 MG | 7% | |
| Sodium, Na | 7 MG | 0% | |
| Zinc, Zn | 0.3 MG | 2% | |
| Copper, Cu | 0.0 MG | 4% | |
| Manganese, Mn | 0.2 MG | 10% | |
| Selenium, Se | 0.9 UG | 2% |
Nutrition Highlights
- Very low in calories (35 kcal per 100g), suitable for weight management.
- Very low in fat (0.3g per 100g).
- Good source of Riboflavin (21% DV).
- Rich source of Vitamin K (phylloquinone) (91% of Daily Value per 100g).
About Sweet potato leaves, cooked, steamed, without salt
These vibrant green leaves, harvested from the sweet potato plant, are a nutrient-dense leafy vegetable that's commonly enjoyed in many tropical and subtropical regions. When steamed without added salt, they retain their natural flavor and nutritional integrity, offering a mild, slightly earthy taste with a tender texture. Rich in essential vitamins and minerals, they provide a good source of vitamin A (in the form of beta-carotene), vitamin C, and several B vitamins. They also contain notable amounts of calcium, iron, and potassium, making them a valuable addition to a balanced diet. With only 35 calories per 100 grams and a modest protein content of 2.2 grams, they are a low-calorie, nutrient-rich option for those seeking to increase their vegetable intake without excess energy.
In culinary use, these leaves are incredibly versatile and can be incorporated into a variety of dishes. They are often steamed or sautéed as a simple side dish, sometimes with a touch of garlic or onion for added flavor. In many cultures, they are used in soups, stews, and stir-fries, pairing well with legumes, fish, or meats. Their mild taste allows them to absorb the flavors of accompanying ingredients, making them a flexible choice in both traditional and modern recipes. For those focused on nutrition, these leaves offer a wholesome way to boost the vitamin and mineral content of meals while adding a fresh, green element to the plate.
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