Nutritional value and chemical composition.
The table shows the content of nutrients (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams edible part.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie value | 44 kCal | 1684 kCal | 2.6% | 5.9% | 3827 g |
| Proteins | 4.16 g | 76 g | 5.5% | 12.5% | 1827 g |
| Fats | 0.68 g | 56 g | 1.2% | 2.7% | 8235 g |
| Carbohydrates | 6.85 g | 219 g | 3.1% | 7% | 3197 g |
| Water | 86.46 g | 2273 g | 3.8% | 8.6% | 2629 g |
| Ash | 1.85 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 88 μg | 900 μg | 9.8% | 22.3% | 1023 g |
| Vitamin B1, thiamine | 0.044 mg | 1.5 mg | 2.9% | 6.6% | 3409 g |
| Vitamin B2, riboflavin | 0.198 mg | 1.8 mg | 11% | 25% | 909 g |
| Vitamin B5, pantothenic | 0.126 mg | 5 mg | 2.5% | 5.7% | 3968 g |
| Vitamin B6, pyridoxine | 0.117 mg | 2 mg | 5.9% | 13.4% | 1709 g |
| Vitamin B9, folate | 7 μg | 400 μg | 1.8% | 4.1% | 5714 g |
| Vitamin C, ascorbic | 38 mg | 90 mg | 42.2% | 95.9% | 237 g |
| Vitamin PP, NE | 0.48 mg | 20 mg | 2.4% | 5.5% | 4167 g |
| Macronutrients | |||||
| Potassium, K | 623 mg | 2500 mg | 24.9% | 56.6% | 401 g |
| Calcium, Ca | 149 mg | 1000 mg | 14.9% | 33.9% | 671 g |
| Magnesium, Mg | 51 mg | 400 mg | 12.8% | 29.1% | 784 g |
| Sodium, Na | 54 mg | 1300 mg | 4.2% | 9.5% | 2407 g |
| Sulfur, S | 41.6 mg | 1000 mg | 4.2% | 9.5% | 2404 g |
| Phosphorus, P | 67 mg | 800 mg | 8.4% | 19.1% | 1194 g |
| Trace Elements | |||||
| Iron, Fe | 1.56 mg | 18 mg | 8.7% | 19.8% | 1154 g |
| Manganese, Mn | 0.168 mg | 2 mg | 8.4% | 19.1% | 1190 g |
| Copper, Cu | 76 μg | 1000 μg | 7.6% | 17.3% | 1316 g |
| Selenium, Se | 0.8 μg | 55 μg | 1.5% | 3.4% | 6875 g |
| Zinc, Zn | 0.1 mg | 12 mg | 0.8% | 1.8% | 12000 g |
| Saturated fatty acids | |||||
| Saturated fatty acids | 0.139 g | max 18.7 г | |||
| 16: 0 Palmitic | 0.12 g | ~ | |||
| 18: 0 Stearin | 0.019 g | ~ | |||
| Monounsaturated fatty acids | 0.055 g | min 16.8 г | 0.3% | 0.7% | |
| 18: 1 Olein (omega-9) | 0.055 g | ~ | |||
| Polyunsaturated fatty acids | 0.282 g | from 11.2 to 20.6 | 2.5% | 5.7% | |
| 18: 2 Linoleic | 0.196 g | ~ | |||
| 18: 3 Linolenic | 0.085 g | ~ | |||
| Omega-3 fatty acids | 0.085 g | from 0.9 to 3.7 | 9.4% | 21.4% | |
| Omega-6 fatty acids | 0.196 g | from 4.7 to 16.8 | 4.2% | 9.5% |
The energy value is 44 kcal.
- cup slices = 137 g (60.3 kCal)
Tahitian taro (taro) cooked without salt rich in vitamins and minerals such as: vitamin B2 – 11%, vitamin C – 42,2%, potassium – 24,9%, calcium – 14,9%, magnesium – 12,8%
- Vitamin B2 participates in redox reactions, enhances the color sensitivity of the visual analyzer and dark adaptation. Insufficient intake of vitamin B2 is accompanied by a violation of the condition of the skin, mucous membranes, impaired light and twilight vision.
- Vitamin C participates in redox reactions, the functioning of the immune system, promotes the absorption of iron. Deficiency leads to loose and bleeding gums, nosebleeds due to increased permeability and fragility of the blood capillaries.
- potassium is the main intracellular ion that takes part in the regulation of water, acid and electrolyte balance, participates in the processes of nerve impulses, pressure regulation.
- Calcium is the main component of our bones, acts as a regulator of the nervous system, participates in muscle contraction. Calcium deficiency leads to demineralization of the spine, pelvic bones and lower extremities, increases the risk of osteoporosis.
- Magnesium participates in energy metabolism, synthesis of proteins, nucleic acids, has a stabilizing effect on membranes, is necessary to maintain homeostasis of calcium, potassium and sodium. Lack of magnesium leads to hypomagnesemia, an increased risk of developing hypertension, heart disease.
Tags: calorie content 44 kcal, chemical composition, nutritional value, vitamins, minerals, what is useful Tahitian taro (taro) cooked without salt, calories, nutrients, useful properties Tahitian taro (taro) cooked without salt