Ubi jalar dibekukan, dipanggang dengan tambahan garam
Porsi: 100 gram
| Kandungan | Jumlah | Satuan |
| Nutrisi Makro | | |
| Air | 73.7 | g |
| Energi | 100 | kcal |
| Protein | 1.71 | g |
| Serat | 1.8 | g |
| Karbohidrat | 23.4 | g |
| Lipid (lemak) | 0.12 | g |
| Lemak jenuh, total | 0.03 | g |
| - SFA 16:0 | 0.024 | g |
| - SFA 18:0 | 0.003 | g |
| Lemak tak jenuh tunggal, total | 0.01 | g |
| - MUFA 18:1 | 0.005 | g |
| Lemak tak jenuh ganda, total | 0.05 | g |
| - PUFA 18:2 | 0.045 | g |
| - PUFA 18:3 | 0.008 | g |
| Omega 3s | 0.008 | g |
| Omega 6s | 0.045 | g |
| Lemak trans, total | 0.00 | g |
| Kolesterol | 0 | mg |
| Vitamin | | |
| Vitamin A, RAE | 821 | μg |
| Retinol | 0 | μg |
| Vitamin A (International Unit) | 16410 | IU |
| Vitamin B-1 (Thiamin) | 0.066 | mg |
| Vitamin B-2 (Riboflavin) | 0.056 | mg |
| Vitamin B-3 (Niacin) | 0.555 | mg |
| Vitamin B-5 (Pantothenic acid) | 0.56 | mg |
| Vitamin B-6 (Piridoksin) | 0.186 | mg |
| Vitamin B-9 (Asam folat) | 22 | μg |
| Asam folat | 0 | μg |
| Folat, food | 22 | μg |
| Folat DFE | 22 | μg |
| Vitamin B-12 (Kobalamin) | 0 | μg |
| Vitamin C (Asam askorbat) | 9.1 | mg |
| Vitamin D | 0 | IU |
| Vitamin D | 0 | μg |
| Mineral | | |
| Kalsium, Ca | 35 | mg |
| Zat Tembaga, Cu | 0.183 | mg |
| Zat Besi, Fe | 0.54 | mg |
| Magnesium, Mg | 21 | mg |
| Mangan, Mn | 0.665 | mg |
| Fosfor, P | 44 | mg |
| Potasium, K | 377 | mg |
| Selenium, Se | 0.6 | μg |
| Sodium, Na | 244 | mg |
| Zinc, Zn | 0.3 | mg |
| Asam Amino Esensial | | |
| Histidin | 0.032 | g |
| Isoleucine | 0.086 | g |
| Leusin | 0.126 | g |
| Lisin | 0.084 | g |
| Metionin | 0.042 | g |
| Fenilalanina | 0.103 | g |
| Treonin | 0.085 | g |
| Triptofan | 0.021 | g |
| Valin | 0.112 | g |
| Asam Amino Non-esensial | | |
| Alanin | 0.094 | g |
| Arginin | 0.08 | g |
| Asam aspartat | 0.293 | mg |
| Sistin | 0.014 | g |
| Asam glutamat | 0.168 | mg |
| Glycine | 0.078 | mg |
| Prolin | 0.075 | mg |
| Serine | 0.089 | mg |
| Tirosin | 0.07 | g |
Sumber:
USDA-ARS "U.S. Department of Agriculture: Agricultural Research Service"
