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Sweet potato, steamed

Sweet potato is a starchy root vegetable, described here after steaming. It mainly provides carbohydrate, along with fibre and several vitamins and minerals. Per 100g, steamed sweet potato contains 20g of carbohydrate, 2.7g of fibre, 625µg of vitamin A (retinol equivalent) and 350mg of potassium.

Carbohydrate supplies energy, while fibre helps support normal bowel function. Vitamin A contributes to normal vision and immune function, and potassium supports normal muscle and nerve function. Steamed sweet potato contains little fat or salt on its own, although added ingredients can change this. Its carbohydrate content is relevant for people monitoring carbohydrate intake. Full nutrient figures are provided in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energía

84 kcal

Energía

356 kJ

Grasa

0.3g

of which saturates

0.1g

Carbohydrate

20g

of which sugars

8.4g

Fibra

2.7g

Proteína

1.1g

Sal

0.09g

Agua

75g

Colesterol

0mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

625µg

Vitamina D

0µg

Vitamina E

1.1mg

Vitamina C

17mg

Thiamin (B1)

0.07mg

Riboflavin (B2)

Trace

Niacin (B3)

0.5mg

Vitamin B6

0.05mg

Vitamina B12

0µg

Ácido fólico

8µg

Calcio

20mg

Hierro

0.7mg

Magnesio

16mg

Phosphorus

48mg

Potasio

350mg

Sodio

35mg

Zinc

0.3mg

Cobre

0.13mg

Selenio

1µg

Iodine

2µg

Other types of sweet potato

Alimentos

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Sweet potato, baked

115 kcal

1.6g

0.4g

5.2g

Sweet potato, flesh only, boiled in unsalted water

58 kcal

1.7g

0.2g

2.7g

Sweet potato, raw, flesh only

87 kcal

1.2g

0.3g

–

Sweet potato, wedges, flesh and skin, baked in rapeseed oil

139 kcal

2.9g

3.9g

5.2g

About these figures

Values are per 100g of the food as described (Literature sources and calculation from raw). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

Lecturas adicionales y referencias

  • Public Health England. McCance and Widdowson's The Composition of Foods Integrated Dataset 2021. GOV.UK.

Historial del artículo

La información en esta página está escrita y revisada por pares por clínicos calificados.
  • 4 Nov 2026 | Última versión
  • 3 Nov 2026 | Publicado originalmente