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Yautia Nutrition Facts

132 calories in 1 cup, sliced

Calories in Yautia
Yautia (tannier), raw
132 calories in Yautia, 1 cup, sliced
1 cup, sliced = 135g ≈ 0.298lb ≈ 4.76oz
0.98 calories / gram
2 Weight Watchers points
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Calorie Sources:92% carbohydrates; 4% proteins; 3% fats
Fats:0.54 g (5 calories, 0% by weight)
Carbohydrates:31.90 g (122 calories, 24% by weight)
Proteins:1.97 g (5 calories, 1% by weight)
Alcohol:~
Water:98.63 g (73% by weight)
Fat Composition:100% saturated
Trans Fat :~
Dietary Fiber:2.02 g (2% by weight)
Cholesterol:~
Caffeine:~
Serving Sizes: 100 g
1 cup, sliced
1 root
Scientific Name:Xanthosoma sagittifolium
Refuse:14 %
Refuse Description:Peel
Food Group:Vegetables and Vegetable Products
USDA #:11991
Tags: dasheen; macabo; malanga; new cocoyam; quequisque; taioba; tannia; tannier;
Related Foods: Calories in New Zealand Spinach
Vitamin A:11 IU
Retinol:~
Retinol Activity Equivalent:~
α-Carotene:~
β-Carotene:6.75 mcg
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:121.50 mcg
Vitamin B-2:54.00 mcg
Vitamin B-3:891 mcg
Vitamin B-5:270 mcg
Vitamin B-6:310.50 mcg
Vitamin B-9:22.95 mcg
Food folate:22.95 mcg
Dietary Folate Equivalent:22.95 mcg
Folic acid:~
Vitamin B-12:~
Added Vitamin B-12:~
Choline:~
Vitamin C:7.02 mg
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:~
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:~
Calcium (Ca):12.15 mg
Copper (Cu):337.50 mcg
Fluoride (F):~
Iron (Fe):1.32 mg
Magnesium (Mg):32.40 mg
Manganese (Mn):243 mcg
Phosphorus (P):68.85 mg
Potassium (K):0.81 g
Selenium (Se):0.94 mcg
Sodium (Na):28.35 mg
Zinc (Zn):675 mcg
Cholesterol:~
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:31.90 g
Dietary Fiber:2.02 g
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:1.97 g
Essential amino acids
Phenylalanine:~
Leucine:~
Methionine:~
Lysine:~
Isoleucine:~
Valine:~
Threonine:~
Tryptophan:~
Histidine:~
Arginine:~
Non-essential amino acids
Alanine:~
Aspartic acid:~
Betaine:~
Cystine:~
Glutamic acid:~
Glycine:~
Hydroxyproline:~
Proline:~
Serine:~
Tyrosine:~
Fats Total:0.54 g
Saturated fatty acids:0.11 g
Monounsaturated fatty acids:~
Polyunsaturated fatty acids:~
Trans fatty acids:~
Trans-monoenoic:~
Trans-polyenoic:~
Saturated fatty acids
Butanoic/Butyric [4:0]:~
Hexanoic/Caproic [6:0]:~
Octanoic/Caprylic [8:0]:~
Decanoic/Capric [10:0]:~
Dodecanoic/Lauric [12:0]:~
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:~
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:~
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:~
Eicosanoic/Arachidic [20:0]:~
Docosanoic/Behenic [22:0]:~
Tetracosanoic/Lignoceric [24:0]:~
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:~
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:~
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:~
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:~
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:~
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:~
[18:3 Ω-3 c,c,c]:~
[18:3 Ω-6 c,c,c]:~
[18:3 i]:~
Octadecatetraenoic/Parinaric [18:4]:~
Eicosadienoic [20:2 Ω-6 c,c]:~
Eicosatrienoic [20:3]:~
[20:3 Ω-3]:~
[20:3 Ω-6]:~
Eicosatetraenoic/Arachidonic [20:4]:~
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:~
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:~
Docosahexaenoic (DHA) [22:6 Ω-3]:~
Ash:1.96 g
Caffeine:~
Theobromine:~
Product Type:Yautia
Weight Watchers Points:2 point(s)
Atkins Diet (Induction) Rating:0 / 10
Atkins Diet (Maintanence) Rating:1 / 10
Zone Diet Rating:0 / 10
Shorter URL for this page:http://calobonga.com/_2Pl
Did you know?...Cruciferous vegetables such as broccoli tend to release strong smelling chemical compounds when cooked. These ammonia and hydrogen sulfide compounds will smell up the kitchen. Steaming or cooking in a small amount of water and as fast as possible will reduce this problem.
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