Triacylglycerol equivalents Content of Potatoes and Starches

8.2 g

(per 80 g edible portion)
Potatoe (fried potato)
0.4 g

(per 400 g edible portion)
Chinese yam, Yamatoimo (tuberous root, raw)
1 g

(per 955 g edible portion)
Chinese yam, Nagaimo (tuberous root, boiled)
0.9 g

(per 955 g edible portion)
Chinese yam, Nagaimo (tuberous root, raw)
0.1 g

(per 58 g edible portion)
Satoimo (corm, boiled)
0.1 g

(per 75 g edible portion)
Satoimo (corm, raw)
0.2 g

(per 240 g edible portion)
Sweet potatoe (tuberous root, baked)
0.2 g

(per 245 g edible portion)
Sweet potatoe (tuberous root, steamed)
0.1 g

(per 130 g edible portion)
Sweet potatoe (tuberous root, raw)
Tr

(per 57 g edible portion)
Potatoe (tuber, boiled)

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